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Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes

Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria, goboh2001{at}yahoo.com, Institute of Food Chemistry, Technical University Dresden, Dresden 01062, Germany

A.O. Ademiluyi

Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria

A.A. Akindahunsi

Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria

The effect of fermentation on the polyphenol distribution and antioxidant activity of four underutilized legumes [Cajanus cajan L. Millsp (Pigeon pea), Vigna subterranea L. Verdc (Bambara groundnut), Sphenostylis stenocarpa Harms (African yam bean), and Phaseolus vulgaris L. (Kidney bean)] were investigated. The beans were cooked (12 h), soaked in boiled water (12 h), dehulled, and then cooked again (2 h). The cotyledons were drained, wrapped in jute sacks and left to ferment at 37°C (4 days) to produce condiments. The distribution of free and bound phenolic compounds in the fermented and unfermented beans was determined; thereafter the free radical scavenging ability, reducing power, and the ability of the free and bound phenolic compounds of the fermented and unfermented beans to inhibit lipid peroxidation were determined. The results of the study revealed that fermentation caused a significant increase (p<0.05) in the free soluble phenol content of the legumes, while there was a significant decrease (p<0.05) in the bound phenol content of the legumes. Free soluble phenol from both the fermented and unfermented legumes had a significantly (p<0.05) higher reducing power (except C. cajan), free radical scavenging ability (except C. cajan) and inhibition of lipid peroxidation than bound phenolic extract. However, free soluble phenolic compounds from the fermented beans had a significantly higher (p<0.05) reducing power, free radical scavenging ability, and inhibition of lipid peroxidation than free soluble phenols from unfermented beans. Hence, it was concluded that, fermentation could increase the free soluble phenolic content of the underutilized legumes tested and consequently enhance the antioxidant activities of the legumes; fermented V. subterranea was found to be the most promising condiment with antioxidant activity.

Key Words: legumes • fermentation • phenolic compounds • antioxidants

Food Science and Technology International, Vol. 15, No. 1, 41-46 (2009)
DOI: 10.1177/1082013208101022


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