International Journal of Food Science / 2020 / Article / Tab 2

Research Article

Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L)

Table 2

Effect of soaking and fermentation on antinutrient content of whole red haricot bean.

Lb. plantarum BFE 5092 fermentationSpontaneous fermentation
TreatmentTannins mg/100 gPhytates mg/100 gTannins mg/100 gPhytates mg/100 g

Raw beanaaaa
Soakedbbbb
24 h fermentationcccc
72 h fermentationdddd
120 h fermentationeeed
value<0.0001<0.0001<0.0001<0.0001

Values are . Means in the same column followed by the same superscript are not significantly different . Mean comparison for the treatments was done using the LSD test.

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