Author(s): R Pavithra and L Venipriyadharshini

Abstract:
In this experimental study, Vigna aconitifolia seeds were soaked for 24 hours at 30°C, followed by fermentation using Lactobacillus sp. isolated from curd, incubated at 37°C for another 24 hours. The nutritional composition—including moisture, energy, carbohydrates, protein, fat, fiber, ash, and iron—was assessed. Additionally, total amino acids, polyphenols, and antioxidant levels were evaluated qualitatively. The results demonstrated a significant improvement in nutritional value following fermentation. Protein content increased from 3.6% to 6.19%, while antioxidant activity and total amino acid content were markedly higher in the fermented samples compared to the unfermented ones. Conversely, total polyphenol content was reduced post-fermentation. A gradual rise in pH was observed during fermentation, increasing from 3.5 to 4.2. No microbial contamination was detected throughout the fermentation process.This study concludes that fermentation of Vigna aconitifolia using Lactobacillus sp. is an effective method to enhance its protein quality, antioxidant potential, and amino acid content, making it a valuable approach for improving the nutritional profile of legume-based foods.