Influence of Preprocessing Methods and Fermentation of Adzuki Beans on Γ-Aminobutyric Acid (Gaba) Accumulation by Lactic Acid Bacteria | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Waleed Sultan: Department of Food Science and Technology, UCP, Lahore, Pakistan

2. S. Yaqoob: Department of Food Science and Technology, UCP, Lahore, Pakistan

3. Kanza A. Awan: Department of Food Science and Technology, UCP, Lahore, Pakistan

4. A. Shaukat: Department of Food Science and Technology, UCP, Lahore, Pakistan

5. H. Naveed: Department of Food Science and Technology, UCP, Lahore, Pakistan

6. A. Faraz: Department of Food Science and Technology, UCP, Lahore, Pakistan

Abstract:

Leguminosae is one of the large stand most important family of flowering plants constituting 650 to 750 genera 18000 to 19000 species of herbs climbers shrubs and trees. This family broadly defined by the podded fruits. The legumes plant is the oldest plant known to the human the traces in Mexico caves refer to cultivation of kidney beans were before the cultivation of maize a thousand years. Cowpea (Vigna unguiculata) is an annual legume that belongs to the Fabaceae family and it is an African native plant which grows in a tropical or sub-tropical climate. Cowpea seeds contain proteins (28% w/w) and carbohydrates (52% w/w) mainly enriched instarch (36-50%) as in other legumes. The effects of pre-processes (immersing germinating and cold shock) and fermentation conditions of adzuki beans onc-amino butyric acid (GABA) accumulation using mixed cultures of Lactococcus lactis and Lactobacillus rhamnosus were investigated in this study. Among the pre processing methods cold shock treatment resulted in the highest observed GABA content (201.2 mg/100 g); a 150-fold increase compared to the non-treated adzuki beans. The LAB strains grew rapidly in coldtreated adzuki bean substrates and reached 108cfu/ml after 24h offer mentation at 30C. After optimization the GAB Ayield reached 68.2mg / 100ml; a20-fold increase compared to the nonfermentation yield. The viable cell counts of LAB remained above 108 cfu/ml after 28 days of storage at 4 C. Our results suggest that the combination of cold shock pre treatment and fermentation by LAB may be used for the preparation of adzuki beans with high GABA content which can then be used as a natural resource off unctional foods.

Page(s): 361-361

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Adzukibean cAminobutyricacid Coldshock Lacticacidbacteria Fermentation

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