Effect of fermentation on nutrient composition and anti-nutrient contents of ground Lima bean seeds fermented with Aspergillus fumigatus, Rhizopus stolonifer and Saccharomyces cerevisiae

The research compared Lima bean seeds, an underutilised legume, fermented with single cultures of Rhizopus stolonifer, Aspergillus fumigatus and Saccharomyces cerevisiae. Ground Lima bean cotyledons were fermented in calabashes with single starter cultures of the organisms for five days. All the anti-nutrient factors reduced significantly in the starter culture fermented samples than the naturally fermented samples while variations were observed in their mineral contents but highly significantly lower than the unfermented samples. Starter fermented products contained higher moisture content, crude protein content, fat contents and ash content, and lower crude fibre and carbohydrate than the naturally fermented samples. Saccharomyces cerevisiae fermented sample had the highest protein content and the lowest moisture and carbohydrate contents. Saccharomyces cerevisiae fermented sample and the naturally fermented sample were not significantly different with respect to colour, texture and odour, and were more acceptable. These findings showed S. cerevisiae is a good candidate for the fermentation of Lima bean seeds with respect to protein improvement and organoleptic qualities.