Effect of fermentation on in vitro digestibilities and the level of antinutrients in moth bean [Vigna aconitifolia (Jacq.) Marechal]

The effect of fermentation with varying temperatures and time periods on the nutritive value of Moth bean was studied. Results indicated that at 30 degrees C, protein digestibility increased from 60% in the non-processed moth bean to 77%, 78% and 80% and at 35 degrees C, increased to 81%, 83% and 85% following 12, 18 and 24 h of fermentation (controlled) period, respectively. Fermentation also caused an appreciable enhancement (96-133%) in starch digestibility with increase in period and temperature of fermentation. Fermentation of moth bean resulted in 24-34% reduction in phytic acid content at 30 degrees C and 33-42.5% at 35 degrees C. Polyphenol content was reduced by 42%, 48% and 51% at 30 degrees C and by 44%, 49% and 54% at 35 degrees C after 12, 18 and 24 h of fermentation period, respectively. Prolonging the period of fermentation from 12 to 18 and 24 h at 30 degrees C also caused a loss in TIA.