Abstract:
The effect of fermentation on the proximate and anti-nutritional properties of rice flour enriched with
mucuna beans was investigated in this study. The rice-mucuna beans flour blends were formulated in
various ratios and fermented for 72 h. The predominant moulds isolated during the fermentation were
Aspergillus flavus, Aspergillus fumigatus, Geotrichum candidum and Rhizopus stolonifera. After
fermentation, the protein and ash contents of the flour blends increased while carbohydrate, lipid and
fibre contents reduced. However, there was no notable difference in the moisture content of the
fermented flour blends. Fermentation also caused a significant reduction in the tannin, phytate and
oxalate contents of the rice-mucuna beans flour blends. Nutritional benefits of rice flour can be
enhanced through enrichment with mucuna beans and fermentation process. Therefore, fermented ricemucuna beans flour blends have potential application in managing protein-energy malnutrition (PEM) in
developing countries.
