Studies on effects of probiotic bacterial fermentation on antinutritional glycosides of faba bean (Vicia faba L.)
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Date
2023-06
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CCSHAU, Hisar
Abstract
Faba bean is protein rich, however, due to the presence of favism causing agents, vicine and
convicine, its utility is hindered. The present study was undertaken to estimate the effects of probiotic
bacterial fermentation on antinutritional glycosides of faba bean (Vicia faba L.) In order to use vicine
standard for estimation of vicine and convicine and fermentation, it is isolated from faba bean flour by
ethanol. Purified and fermentation of faba bean flour was done by LAB (Lactobacillus brevis) at varied
concentrations of antinutritional glycosides by adding the isolated vicine and convicine. To study the
effect of Lactobacillus brevis fermentation, nutritional profile of fermented faba bean i.e., total
phenols, tannins and saponin contents were also estimated. With increase in concentration of extracted
glycosides total phenols content was increased, tannins were decreased and saponins were completely
lost. Identification of probable degradation products/metabolites was done by using LC-MS/MS
technique. Oxidized divicine and isouramil are the probable degradation metabolites of antinutritional
glycosides after fermentation.
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