Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour

This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96 h using standard methods. The results showed...

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Bibliographic Details
Published in:Journal of food science 2024-11
Main Authors: Ojo, Mofoluwaso O, Oni, Oyekunle K, Zubair, Adeiza B, Femi, Fortune A, Audu, Yohanna, Etim, Blessing, Adeyeye, Samuel A O
Format: Article
Language:English
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Summary:This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96 h using standard methods. The results showed that an increase in the fermentation period resulted in a significant (p 
ISSN:0022-1147
1750-3841
1750-3841
DOI:10.1111/1750-3841.17501