Effect of Fermentation Method on Nutritional, Anti-Nutritional Composition and Microbial Properties of Mung Bean (Vigna radiata) 'Iru'

The study investigated the effect of fermentation on the nutritional and anti-nutritional composition of fermented mung bean ‘iru’ as a protein condiment. The mung bean was processed to mung bean ‘iru’ using the local method of producing ‘iru’ from African locust beans. The mung bean was sorted, washed and boiled for 1 hr. The boiled seeds was dehulled to remove the seeds coat, washed and boiled again for 1 hr. The water was drained, spread and seed were spread on a sack bag to cooled and wrapped with enough banana leave (Musa saplentum) and packed in a cleaned plastic container, to ferment for 5 days in a warmed place at room temperature. Mung bean ‘iru’ were dried using an electric oven at 50oC for 18 hrs used for chemical analysis. The fermented samples were cultured on the following medium; plate count agar, potato dextrose agar and nutrient agar to isolate microorganisms. The proximate composition was analysed using standard methods. The microbial load count of bacteria (8.85 × 106 CFU/ml), yeast (1.18 × 106 CFU/ml) and fungi (3 × 104 CFU/ml) respectively. The overall microorganisms isolated and identified from the sample were Pediococus sp, Alcaligen sp, Bifidobacterium sp, Staphylococcus aureus, Lysinibacillus sp, Bacillus sp, Aspergillus flavus, Aspergillus niger, Penicillin sp, Candida sp and Geotrichum sp.; ash content (2.080 ±0.06 %), crude fibre (2.857 ±0.02 %) were lower than moisture content (7.646 ±0.08 %), crude fat (6.683 ±0.13 %) while protein content (20.349 ±0.07 %) and carbohydrate content (60.385±0.12 %) were higher and energy (1527.566 ±0.15 kj/g) with the highest value. Anti-nutritional factors values were tannin (1.434 ±0.04 mg/g), phytic acid (1.915 ±0.09 mg/g) were lower than oxalate (2.701 ±0.07 mg/g), phytate (6.798 ±0.14 mg/g) and phenol (15.255 ±0.13 %) had highest value. Mung bean ‘iru’ is a good source of protein and energy.