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

Table 3

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

	Lb. plantarum BFE 5092 fermentation				Spontaneous fermentation
Treatment	Raffinose mg/100 g	% loss	Stachyose mg/100 g	% loss	Raffinose mg/100 g	% loss	Stachyose mg/100 g	% loss
Raw bean	^a	0.00	^a	0.00	^a	0.00	^a	0.00
Soaked	^b	22.64	^a	1.37	^b	22.64	^a	1.37
24 h fermentation	^bc	9.52	^b	29.97	^bc	10.16	^b	26.91
72 h fermentation	^c	11.21	^b	11.68	^c	13.75	^b	39.95
120 h fermentation	^d	26.85	^c	23.08	^d	24.78	^c	14.59
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.