Comparison of Functional Properties of Cooked and Fermented ( Rhizopus Oligosporus ) Beans of Canavalia Cathartica of the Coastal Sand Dunes

Abstract

Abstract Cooking properties of beans and functional attributes of cooked and fermented Rhizopus oligosporus split beans of the wild legume Canavalia cathartica distributed on the coastal sand dunes of southwest India were compared with proximal properties. Hydration, swelling, crude protein, and carbohydrates were higher than those of common pulses. Protein solubility in water was significantly decreased on fermentation, whereas it was increased in different ionic strengths and pH. The least gelation concentrations in different ionic strengths and pH were lower in cooked than in fermented beans. Fermentation significantly decreased the water-absorption capacity while the oil-absorption capacity was not significantly changed. Higher emulsion activity and foam stability were achieved in fermented than in cooked beans. Improved functional properties of fermented split beans serve as a potential indigenous ingredient for value-added functional foods, as well as nutraceutical products.