Effect of spontaneous fermentation and germination on antinutrients, total ash, and iron contents of several types of legumes

Abstract

Abstract Legumes are not only known to hold many nutritional values, including minerals such as iron, but also to contain antinutrients that can inhibit mineral absorption. Fermentation and germination are deemed simple, accessible, and sustainable ways to improve the nutritional composition of legumes. This study aimed to investigate the effect of spontaneous fermentation and germination on the antinutrients and iron levels of several legumes, consisting of soybean, kidney bean, and mung bean. Each legume type underwent spontaneous fermentation through soaking for 72 h and germination for 72 h, followed by milling to obtain their flours. The results indicated that spontaneous fermentation and germination could effectively reduce all legumes' tannin and phytic acid contents. However, while spontaneous fermentation increased iron content in all legume types, germination decreased iron content in soybean and kidney bean flours. This study has revealed that spontaneous fermentation served as the most effective method to reduce antinutrients and enhance iron levels in legumes. Therefore, this study is expected to support the fulfilment of the body's iron needs through legume's simple processing methods, such as spontaneous fermentation.

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