Nutritional quality of green beans (var. Tuf) fermented with starter culture

Abstract

Green beans (var. Tuf) were blanched at 90°C for 20 min and then fermented in 3.08% salt solution with starter culture. Trypsin inhibitors, vitamins B₁ and B₂ and protein were determined before and during fermentation as well as after storage for 36 days. Trypsin inhibitors, vitamins B₁ and B₂ were reduced significantly (P ≤ 0.05) during fermentation. A decrease in protein content was observed during the first 2 days of fermentation and thereafter the decrease was not significant (P ≥ 0.05). Storage of pasteurised beans at 20° for 36 days had no significant effect on the vitamins and protein.