NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)

Abstract

ABSTRACT Cowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at 25° C. The microorganisms isolated from cowpeas and chickpeas were Lactobacillus casei, L. leichmanii, L. plantarum, Pediococcus pentosaceus and P. acidilactici. Lactobacillus helveticus was found in chickpeas only. This makes the fermentation chiefly lactic acid. Pathogenic organisms were not found in the system. Relative nutritive value (RNV) and limiting amino acids increased significantly (P < 0.05) in the fermented beans. Niacin decreased significantly (P < 0.05) in both of the fermented beans. Thiamine decreased in fermented chickpeas while riboflavin increased in fermented cowpeas. Trypsin inhibitor decreased significantly (P < 0.05) in both of the fermented beans. Raffinose was eliminated in cowpeas and decreased significantly (P < 0.05) in fermented chickpeas.