Ravi KumarVeena2024-07-022024-07-022023-06https://krishikosh.egranth.ac.in/handle/1/5810211297Faba 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. MAJOR ADVISOR SIGNATURE OEnglishThesis