Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, Phaseolus vulgaris

Figures & data

Figure 1. The effect of fermentation on proximate analysis for the Ikpakpa (boiled and dehulled).

Figure 2. The effect of fermentation on proximate analysis of Ikpakpa (soaked, dehulled, and boiled).

Table 1. Table of results

	A1	A2	A3	B1	B2	B3	C
Moisture content, %	76.9	73.6	65.7	55.4	53.8	72.9	22.1
Ash content, %	3.2	4.7	6.0	5.2	1.9	4.6	6.0
Crude fat content, %	2.5	2.7	3.6	2.8	5.3	1.6	5.0
Crude fibre content, %	2.2	7.2	4.4	6.4	12.0	4.5	10.9
Carbohydrate content. %	24.7	5.9	15.8	22.6	5.1	7.6	30.3
Protein content, %	18.4	10.3	21.8	19.2	21.8	8.8	25.8

A1 = Beans boiled for 8 hours, manually dehulled.

A2 = Beans boiled for 8 hours, manually dehulled (Spontaneous fermentation)

A3 = Beans boiled for 8 hours, manually dehulled (Controlled fermentation)

B1 = Beans soaked overnight, manually dehulled, and boiled for 4 hours

B2 = Beans soaked overnight, manually dehulled, and boiled for 4 hours (Spontaneous fermentation)

B3 = Beans soaked overnight, manually dehulled, and boiled for 4 hours (controlled fermentation)

C = Raw beans