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Phosphorus liberation in Red Kidney beans (Phaseolus vulgaris L) Via Enzymatic hydrolysis

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2015 ASABE Annual International Meeting  152191264.(doi:10.13031/aim.20152191264)
Authors:   Lamin S Kassama, Ogechukwu B Tasie
Keywords:   Phytase activity, Biosynthesis, fermentation, Anti-nutrients, Phosphorus.

Abstract. Red kidney beans are also scientifically known as Phaseolus vulgaris L and they contain phytic acid which is also known as myoinositol hexaphosphate IP6. It is a naturally occurring acid that has the ability to chelate multivalent metal ions, forming insoluble salts. Phytic acids are the major form of phosphorous storage in most seeds and grains and may account for more than 70% of total phosphorous. Phytic acid is an anti-nutrient and as such they prevent the bioavailability of these nutrients particularly for monogastric animals. It was hypothesized that the enzymatic hydrolysis of phytic acid in red kidney beans via fermentation will reduce phytic acid content thereby liberating phosphorus from phytic acid. Thus, the objective of this study was to evaluate the effect of enzymatic hydrolysis on the liberation of phosphorous in red kidney bean via fermentation. Repeated measures design was applied in the study hence the repeated treatments were Batches 1, 2, 3, and 4 and crossed over fermentation periods (time) of 1, 12 and 24 h of enzymatic hydrolysis using the Natuphos enzymes, and all treatments with replicated 3 times. The results obtained primarily suggested the repeated treatment did not significantly (p > 0.05) affect the enzymatic activity hence no traces of phosphorous was detected in the fermented liquid broths. However, repeated batch treatment significantly (p < 0.05) impacted phosphorus liberation in RKB samples. The means comparison using Tukey’s method depicts Batch 1 with 0.125 mg/100g with higher phosphorus concentrations in contrast to batches 2, 3, and 4, (0.048, 0.0121, and 0.0037 mg/100g), respectively. However, no significant (p > 0.05) enzymatic activity was observed in the fermented liquid broth.

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