The negative outcome of germination and fermentation on the physical and chemical properties of protein isolate

Abstract

The proximate composition and functional properties of fermentated and germinated Mucuna 
cochinchinensis protein isolates were determined. Mucuna bean protein extracted at pH 8 and pH 10 
had protein contents ranging from 89.6 to 90.1% for the fermented Mucuna bean flour while the 
germinated bean ranged from 88.1 to 89.8%. There were significant (P<0.05) differences in the results of 
some of the functional properties of the Mucuna bean isolates at different fermenting and germinating 
periods. However, oil and water absorption, emulsion capacity, bulk density, foaming capacity and 
gelation capacity compared favourably with soy and winged bean isolates. Thus Mucuna bean isolate 
with its high protein content and good functionality has a good potential for application in food 
systems.