Publications scientifiques
Siappi Leugoue Kevine
International Journal of Microbiology and Biotechnology
The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with <i>Lactobacillus acidophilus</i> and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phytates by spectrophotometry, total proteins by the Kdjedhal method. The minerals by atomic absorption spectrophotometry and the total sugars by the phenol method. From these analyses, it was found that the pH decrease was not significantly different in BBP fermented with <i>Lactobacillus acidophilus</i> and BLHN7 isolate. This decrease in pH varied between 4.0 and 4.3. Principal Component Analysis (PCA) of the results shows the variability of nutritional parameters depending on the microorganisms used and the type of treatment applied to the BBP. However, a better increase in protein, iron and microbial growth is observed in the raw BBP fermented with <i>Lactobacillus acidophilus</i>. We observed an increase of 267, 240 and 118% respectively. It is also in the raw BBP that we observe a reduction of tannins and a small reduction of sugar content by 76 and 20% respectively. On the other hand, it is in the cooked BBP fermented with <i>Lactobacillus acidophilus</i> that phytates were reduced by 3.4% and magnesium increased by 180%. Calcium increased by 165% in cooked BBP fermented with BLHN7 isolate. Considering the effect of <i>Lactobacillus acidophilus</i> on the majority of the nutritional parameters studied, it would be interesting to use it to improve the nutritional quality of BBP as a dietary supplement for malnourished children.
