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Reduction of Phytic Acid and Hemagglutinating Factors in Solid State Fermented Legumes by Rhizopus Oligosporus

A. B. M. Moslehuddin
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.

Setara Pervin
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.

Aleya Mowlah
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.

Abstract/ Executive Summary:

Seven legumes are solid state fermented with Rhizopus oligosporus to study the effect on hemagglutinatins and phytic acid (Inositol 1, 2, 3, 4, 5, 6. hexaphosphates) which are known as antinutrients. They are widely distributed in plants particularlly in cereal and legumes. During fermentation the phytic acid content of all legumes decreased. The average content of phytic acid in legumes is about 649 mg/100g and the percentage decreased was 74.42 after fermentation. The fermentation totally reduced hemagglutinating activity in three legumes and the average reduction in rest of the legumes are about 75.07%.

Keywords: Phytic acid, Hemagglutinating factors, Fermented legumes, Rhizopus oligosporus

Location: Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.

Start Date:

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Legumes

Objectives:

The aimed of this experiment were to investigate the reduction in phytic acid levels and hemagglutinating factors during solid state fermentation of legumes for enhanced nutritional quality as the cheapest source of protein.

Methodology:

The dehulled legumes. Lentil (Lens culinarisi, Chick pea (Cicer aritinum), Mungbean (Vigna radiata), Black gram (Vigna mungo), pea (Pisum satiuusi, Pigeon pea (Cqjanus caion), Lathyrus. (Lathyrus sativum) were purchased from the local market of Dhaka. Preparation of tempeh: Tempeh was prepared from several types of legumes. Tempeh inoculum was obtained from the Nutrition Research and Development Centre at Boger, Indonesia. Preparation of' Tempeh was same for all the legumes and was done by modifying the method of Shurtleff and Aoyagi. The seeds were soaked in water and steamed for 10 minutes and inoculated with 0.5% tempeh (Inoculated with Rhizopus oligosporus) inoculum. Then the seeds were kept in incubator at 37°C on a glass petridish for 24 hours and used as a sample for the experiment. Extraction and determination of phytic acid: One gram of powdered sample was diluted with 10% sodium sulfate in 1.5% hydrochloric acid and was shaken for 2 hours. From it 10 ml filtrate was mixed with 10 ml of water and 10 ml of 2% ferric chloride in 1.2% hydrochloric acid and was boiled in water bath for 30 minutes, then cooled to room temperature. This was centrifuged for 20 minutes, the pellets were then washed with 2.5% sodium sulfate in 0.6% hydro- chloric acid and was dissolved with 5 ml of concentrated nitric acid. Four drops of concentrated sulfuric acid were added and heated. Then 10 ml of 3 N hydrochloric acid was added and the mixture was then heated for 10 minutes and made 100 ml with deionized water and filtered. Five ml of filtrate was taken in a tube and 0.5 ml hydroxylamine-HCI, 2.5 ml bulfer acetate and 1 ml alphalpha dypyridilwere added and mixed thoroughly and after 30 minutes, absorbance for each sample was measured at 515 nm and compared with Iron standard curve. Determination of hemagglutinating factors: The methods were followed according to Liener and Hill. 10% saline extract (0.90% Sodium chloride) of powdered sample were prepared and refrigerated overnight. Then it was centrifuged (3000 xg) for 10 minutes, 4% suspension of chicken red blood cell (RBC) was prepared. Different dilution of the extracts were made in three test tubes by adding 2 ml of 4% RBC suspension and refrigerated for overnight. Control samples were also prepared. Hemagglutination was detected by tappering the tube and clumping of the red blood cells. Cells which were not agglutinated dispensed readily to form uniform suspensions. The degree of hemagglutination was then measured according to method of Liener and Hill.

Source of Information: Bangladesh J. Nutr. Vol. 11. Nos. 1 & 2. June 1998

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The average content of phytic acid in legumes is about 649 mg/100g and the percentage decreased was 74.42 after fermentation. The fermentation totally reduced hemagglutinating activity in three legumes and the average reduction in rest of the legumes are about 75.07%.

Knowledge Management: Journal