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.