International Journal of Food Science / 2020 / Article / Tab 3

Research Article

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 fermentationSpontaneous fermentation
TreatmentRaffinose mg/100 g% lossStachyose mg/100 g% lossRaffinose mg/100 g% lossStachyose mg/100 g% loss

Raw beana0.00a0.00a0.00a0.00
Soakedb22.64a1.37b22.64a1.37
24 h fermentationbc9.52b29.97bc10.16b26.91
72 h fermentationc11.21b11.68c13.75b39.95
120 h fermentationd26.85c23.08d24.78c14.59
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.

Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.