Nutritional value of African yambean (Sphenostylis stenocarpa,L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus

The tropical African yambean (AYB, Sphenostylis stenocarpa L.) is a hardy, protein‐rich under‐utilised African legume. Anti‐nutrients, and the excessively long cooking time (4–6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non‐traditional, less energy consuming processing methods are required. Seeds of different varieties were (1) examined for proximate composition and (2) fermented with Rhizopus oligosporus for the production of tempeh. The traditional production process involves dehulling, soaking in water for 24 h, boiling in water for 30 min, inoculation and fermentation. In addition, the traditional procedure for preparing tempeh was modified by using 1% citric acid solution instead of water for soaking and cooking. Comparisons with traditionally cooked beans, which involved boiling in water for 4 h, were made. The traditional tempeh procedure resulted in a slight but significant increase in protein and starch (P < 0.05) and an almost complete loss of most of the anti‐nutrients of AYB seeds, although the cyanogenic glycoside content of AYB‐white remained high. The modified procedure resulted in a bacteria‐free tempeh and the cyanogenic glycosides were no longer detectable. In vitro protein digestibility of the 1% citric acid treated sample was slightly lower than that of the water‐treated sample. Both tempeh production processes were clearly more effective and less energy intensive than traditional cooking in improving nutritional quality, but only the modified method of tempeh production eliminated the possibility of cyanide poisoning. Copyright © 2006 Society of Chemical Industry     

Comparative effect of boiling and solid substrate fermentation using the tempeh fungus (Rhizopus oligosporus) on the flatulence potential of African yambean (Sphenostylis stenocarpa L.) seeds

The tropical African yambean (AYB, Sphenostylis stenocarpa L.) is a protein-rich underutilized African legume. The presence of the flatulence- and diarrhoea-causing raffinose family oligosaccharides (RFO: raffinose, stachyose and verbascose) or α-galactosides has limited the food use of African yambean seeds. To reduce this limitation, non-traditional processing methods are required. Seeds of three varieties were (i) examined for the flatulence- and diarrhoea-causing RFO and (ii) fermented with Rhizopus oligosporus for tempeh production. The traditional tempeh production process involved dehulling, soaking in water for 24 h, boiling in water for 30 min, inoculation and fermentation. In addition, the traditional tempeh procedure was modified by using 1% citric acid solution instead of water for soaking and cooking. Comparisons with traditionally cooked beans, which involved boiling in water for 4 h, were made. Boiling seeds for 4 h resulted in 8–30% reduction of total α-galactosides in the three varieties, while the traditional tempeh procedure resulted in an almost complete loss (98%) of the same (P < 0.05). The modified procedure resulted in a bacteria-free tempeh but α-galactoside reduction was 22–39%. Both tempeh production processes were clearly more effective than was traditional cooking in reducing the flatulence potential of the AYB seeds.     

Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing

Dry beans (Phaseolus vulgaris) were subjected to soaking, cooking or a combination of both prior to fermentation, and then assessed for oligosaccharides, antinutritional factors and in-vitro protein digestibility. Results showed an important decrease in raffinose oligosaccharides and antinutritional factors. However, an increase of trypsin inhibitor and tannin contents occurred respectively in cooked or soaked-cooked fermented beans and in raw or soaked fermented beans. Appreciable improvement in in-vitro protein digestibility was only observed in cooked or soaked-cooked beans. After fermentation, the largest decreases were observed in soaked-cooked beans (92.75%) for raffinose, in cooked beans (31.57%) for phytic acid, in soaked beans (90.86%) for stachyose, and in raw beans for trypsin inhibitor (38.77%). The highest increase due to fermentation was observed in raw beans for in-vitro protein digestibility (1.73%).     

Processing and fermentation of the african locust bean (Parkia filicoidea Welw.) to produce dawadawa

African locust beans (Parkia filicoidea Welw.) were processed and fermented to the traditional West African condiment dawadawa. The beans were transformed to ‘processed substrate’ by boiling and dehulling, and then fermented at 37°C in static fermenter units. The overall mass balance and the mass balances of several bean components (moisture, fat, protein, ash and carbohydrate) were studied. It was found that 1.0 kg of raw beans (6.4% moisture) yielded 1.3 kg of processed substrate (63% moisture) which in turn was converted to 1.2 kg of dawadawa (65% moisture). The loss of bean solids during processing was due to the removal of adhering pulp and testa as well as to solids extraction during boiling and washing. Overall, 57% of the bean dry weight, 85% of the carbohydrate, 48% of the ash, 40% of the protein and 1% of the fat were lost in the conversion of raw beans to dawadawa. The dawadawa had considerably higher fat and protein contents than the raw beans and was a pleasant tasting food whereas the raw beans were inedible. Some microbiological aspects of the fermentation were also investigated. Normally prepared fermentation substrate was compared with both sterilised and radappertised beans in terms of conversion to dawadawa, number of colony forming units present, and the development of pH and titratable acidity. The presence of microorganisms was found to be obligatory for the conversion to proceed. Simultaneous increases in both pH and titratable acidity were observed during the fermentation.     

Effect of various indigenous processing methods on the α‐galactoside and mono‐ and disaccharide content of an Indian tribal pulse,Mucuna pruriens var utilis

The effect of various treatments, such as soaking in different solutions, cooking of raw and soaked seeds, autoclaving of raw and soaked seeds, dehusking of water‐soaked seeds, fermentation of water‐soaked/dehusked seeds, autoclaving of fermented seeds, dry heating of raw seeds and germination, on the levels of mono‐ and disaccharides and α‐galactosides in two varieties of an Indian tribal legume, mucuna bean (Mucuna pruriens var utilis), was investigated. The levels of raffinose, stachyose and verbascose decreased under various treatments. Among the different soaking and cooking/autoclaving treatments, tamarind pulp extract soaking and sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing α‐galactosides (68.4–70.9 and 68.5–68.9% respectively). The lowest reduction of α‐galactosides (8.4–17.2%) was observed in dry‐heated samples. Germination for more than 72 h resulted in the highest reduction of total α‐galactosides (93.6 and 89.6% in white and black varieties respectively). During the germination process, glucose, fructose and sucrose concentrations increased significantly. © 2001 Society of Chemical Industry     

Lactic acid fermentation of black beans (Phaseolus vulgaris): microbiological and chemical characterization

Legumes, and particularly Phaseolus vulgaris, are an important source of nutrients, especially in developing countries. In spite of being part of the staple diets of these populations, their consumption is limited by the flatulence they produce. Natural lactic acid fermentation has proved to be an effective method to decrease flatulence‐producing compounds. However, in order to use this method as a process on a large scale, it is fundamental to identify the microbial flora involved. When fermented seeds of Phaseolus vulgaris (black bean) were analysed microbiologically, it was found that the microorganisms present were Lactobacillus casei and Lactobacillus plantarum. On performing back‐slopping or induced fermentation with different inocula, a 63.35% decrease was found for the soluble fibre and 88.6% for raffinose, one of the main flatulence‐producing compounds. When cooking under atmospheric pressure was applied to the fermented samples, a significant diminution of the trypsin inhibitors and tannins was found as well as an increase in the in vitro and in vivo digestibility of the beans. All these results demonstrate that the lactic acid bacteria used for the induced fermentation can lead to a functional food with improved nutritional quality. Copyright © 2006 Society of Chemical Industry     

Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

BACKGROUND: Three Beninese food condiments (ABS1_24h, IBS2_48h and SBS3_48h) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the condiments produced have been performed using the Likens–Nickerson simultaneous distillation–extraction method and GC–MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented condiments. RESULTS: A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols. Compared to the spontaneously fermented condiments, volatile compounds identified in controlled fermented condiments have been found in high number and in concentrations which varied according to the inoculum of B. subtilis used. The condiments produced with starter cultures scored significantly (P < 0.05) higher for odour than the spontaneously fermented condiments. But the overall acceptability (7/10) of the two types of condiments was similar. CONCLUSION: The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food condiments. Copyright © 2009 Society of Chemical Industry     

In vitro starch digestibility of fresh and sun‐dried faba beans (Vicia faba L.)

Fresh and sun‐dried faba beans (Vicia faba L.) were cooked, stored for various times at 4 °C and analysed for available starch (AS), resistant starch (RS) and fibre‐associated resistant starch (FARS) contents as well as α‐amylolysis. Fresh beans required a shorter cooking time (25 min) than dried beans (158 min). Cooked fresh faba beans had a higher AS content than cooked dried faba beans. The AS content in both decreased during cold storage, with fresh beans showing a smaller decrease than dried beans with increasing storage time. Cooked fresh faba beans also had a higher total RS content than cooked dried faba beans, although a greater increase in RS content was recorded in the latter upon storage. Starch retrogradation was more prominent in cooked dried faba beans than in cooked fresh faba beans, as indicated by the consistently higher FARS content. The α‐amylolysis rate decreased with increasing storage time, i.e. long‐stored (72 h) cooked faba beans exhibited slower starch digestion, and differences were recorded between fresh and dried beans. The predicted glycaemic index ranged between 60.9 and 58.0% for cooked fresh faba beans and between 57.9 and 55.8% for cooked dried faba beans, which is suggestive of slow glucose release from starch in faba beans. Copyright © 2007 Society of Chemical Industry     

In vitro digestibility of processed and fermented soya bean,cowpea and maize

Tropical legumes, ie soya bean and cowpea, were pre‐treated and subsequently fermented using pure cultures of Rhizopus spp. Impact of soaking, cooking and fermentation of the legumes on their digestibility was determined using an in vitro digestion method. Processing of white maize included, amongst others, natural lactic acid fermentation, cooking and saccharification using barley malt. An in vitro method was standardised to carry out comparative determinations of the dry matter digestibility of cereal and legume food samples as a function of processing conditions, without attempting to exactly mimic gastrointestinal digestion. Using this method based on upper digestive tract digestion, it was observed that digestibility of the legumes increased during cooking and fermentation. Cooking improved the total digestibility of both soya bean and cowpea from 36.5 to 44.8% and from 15.4 to 40.9% respectively. Subsequent fungal fermentation increased total digestibility only by about 3% for both soya bean and cowpea. Digestibility was also influenced by fungal strain and fermentation time. Cooking and subsequent saccharification using malt almost tripled total digestibility of white maize from 25.5 to 63.6%, whereas lactic fermentation of maize had no effect on in vitro dry matter digestibility. Although total digestibility of cooked legumes was only slightly improved by mould fermentation (3% for both soya bean and cowpea), the level of water‐soluble dry matter of food samples increased during fermentation with Rhizopus oryzae from 7.0 up to 27.3% for soya bean and from 4.3 up to 24.1% for cowpea. These fermented products could therefore play a role as sources of easily available nutrients for individuals suffering from digestive disorders. © 2000 Society of Chemical Industry     

Fermentation Changes the Nutritive Value,Polyphenol Distribution,and Antioxidant Properties of Parkia biglobosa Seeds (African Locust Beans)

This present study was carried out to investigate the effect of natural fermentation on the nutritive value (proximate composition), polyphenolic distribution, and antioxidant properties of African locust beans (Parkia biglobosai). African locust bean (ALB) seeds were boiled for 12 h, dehulled and subjected to natural solid substrate fermentation without any inoculation for 4 days. The proximate composition of the fermented and unfermented locust bean seeds was subsequently determined. Thereafter, the polyphenol distribution, reducing power, DPPH free-radical scavenging antioxidant activity, and inhibition of lipid peroxidation were determined for soluble free and bound polyphenol extracts. The results of the study revealed that fermentation caused a significant increase (P < 0.05) in the ALB protein content with 18.3% in unfermented and 36% in fermented. The fat content in unfermented was 13.2% versus 26.8% in fermented, while there was no significant changes (P > 0.05) in ash, crude fiber, or moisture content. However, there was a significant decrease (P < 0.05) in the carbohydrate content. The total phenolic content, reducing ability and free-radical scavenging ability were high in both the fermented and unfermented ALB. Fermentation caused a significant increase (P < 0.05) in the free phenolic content of the ALB and a significant decrease (P < 0.05) in the bound phenolic content of ALB. The free-phenolic fraction from both fermented and unfermented ALB had high reducing power, free radical scavenging ability, and inhibition of lipid peroxidation using cow brain tissues. Free phenolic extract from the fermented ALB had a significantly higher (P < 0.05) antioxidant activity than that of unfermented ALB. Results suggest that fermentation will increase the nutritive values, free phenolic and antioxidant activity of the African locust bean, making it a potential functional food in addition to its traditional role of dietary protein source.     

Saponin content of food plants and some prepared foods

Quantitative thin layer chromatography was used to estimate the saponin content of 20 common food plants and also of foods prepared from some of them. The food plants found to be richest in saponins were chickpeas (Cicer arietinum), soya beans (Glycine max), lucerne (alfalfa) sprouts (Medicago sativa) and varieties of Phaseolus vulgaris (navy beans, haricot beans, kidney beans). Saponins were not destroyed by processing or cooking. They were present in falafels (prepared from chickpeas), canned baked beans, canned broad beans and protein isolate from faba beans. However, the saponin content of a fermented soya bean product (tempe) was only half that of whole soya beans. Guar meal (Cyamopsis tetragonolobus) contains saponins but only a trace could be detected in samples of guar gum.     

Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum

Non‐O157 Shiga toxin‐producing Escherichia coli (STEC) are a frequent cause of STEC‐related infections such as diarrhoea. Fermentation by presumptive probiotic Lactobacillus plantarum strain B411 isolated from cereal fermentation was investigated to prevent the growth of acid‐adapted (AA) and non‐acid‐adapted (NAA) non‐O157 STEC in traditionally fermented maize gruel, a widely used complementary food in Africa. L. plantarum strain B411 possessed probiotic characteristics and antimicrobial activity against selected pathogenic bacteria. Growth of AA and NAA non‐O157 STEC strains was substantially inhibited by 3.6 and 4.8 log reductions, respectively, in the maize gruel fermented with the L. plantarum B411, while their growth was only inhibited by 1.0 and 1.2 log reductions, respectively, by traditional fermentation alone. Inclusion of fermentative strains of L. plantarum exhibiting probiotic activity is a feasible method to ensure safety of traditionally fermented African cereal porridges through inhibition of non‐O157 STEC.     

Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

Incubation of unfermented and partly fermented cocoa beans in acetate buffer, pH 5.5, at 45 °C increased yellowness, total colour differences and fermentation index value of the cocoa bean powders and decreased cocoa procyanidins (monomers to pentamers), and their astringency. Fermentation index and (–)‐epicatechin content, equivalent to those of fully fermented beans, were reached by unfermented beans after 4–8‐h incubation, but not by partly fermented beans even after 16 h. During incubation of partly fermented cocoa beans enriched with polyphenol oxidase, yellowness and fermentation index value were increased, whilst (–)‐epicatechin was decreased. Tyrosinase had a less significant effect in yellow colour formation, but showed a significant reduction of (–)‐epicatechin and increase in fermentation index compared with crude cocoa polyphenol oxidase. However, both enzymes have similar effects on procyanidin degradation and astringent taste reduction. Incubation of cocoa beans for 16 h increased the cut test score of unfermented and partly fermented beans by 50 and 30%, respectively.     

Hypolipidemic and hypoglycemic potential of raw,boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats

This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α‐amylase inhibitory activity and α‐glucosidase inhibitory activity of sprouted mung beans. Increase in serum non‐HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets.

Practical applications

Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia.     

Volatile compounds in Bacillus‐fermented soybeans

Thua nao, a traditional, proteolytic, fermented soybean condiment of northern Thailand, was prepared from cooked whole soybeans by natural flora fermentation. The microbial flora during the fermentation was dominated by Bacillus species. The formation of volatile compounds during the fermentation was studied. In addition, the volatile compounds of two samples of commercial dried thua nao and two samples of commercial Japanese natto were analysed. Fermentation led to a large increase in the concentration of total volatile compounds, from 35 µg kg^?1 wet weight in cooked soybeans to 3500 µg kg^?1 wet weight in 72 h fermented material. The major volatile compounds in fermented beans were 3‐hydroxybutanone (acetoin), 2‐methlybutanoic acid, pyrazines, dimethyl disulphide and 2‐pentylfuran. Sun drying of 72 h fermented material resulted in the loss of 65% of total volatiles, including important aroma compounds. The commercial dried thua nao samples had low concentrations of total volatile compounds (380 µg kg^?1 wet weight). It is suggested that improved drying/preservation methods are needed to retain aroma compounds in the traditional products. The natto samples were devoid of aldehydes, aliphatic acids and esters, and sulphur compounds, whereas the thua nao samples contained a diversity of these compounds. Previous investigators have reported these compounds in natto and it is not possible to suggest the existence of systematic differences between the volatile compounds in traditional thua nao prepared with an undefined, mixed microbial flora and those in natto fermented with Bacillus subtilis. © 2001 Society of Chemical Industry     

Physicochemical properties,antioxidant content,volatile organic compounds and sensory profile of cocoa beans fermented with yeast starter cultures

This study determined the influence of selected yeast starters on the antioxidant content, volatile organic compounds and sensory qualities of fermented cocoa beans. Cocoa beans fermented with Hanseniaspora thailandica (MH979675), Pichia kudriazevii (MH979681), or a mixture of both species in fermentation (20 kg) were highly reproducible based on the physicochemical parameters (temperature, pH of nibs, fermentation index and cut test). The usage of H. thailandica improved the total polyphenols content of cocoa beans with fermentation index around 1.24 and 1.33. The correlation analyses suggested that phenolics and flavonoids compounds may not be the main constituents that led to the antioxidant activities of the fermented samples. Principal Component Analysis showed distinct differences in VOC profiles between spontaneous and fermentation using yeast. Sweet and spicy notes were only found in sample fermented with yeast. The inoculation of yeast in fermentation influenced the sensorial and antioxidant properties of cocoa beans.     

Vitamin C,total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering

BACKGROUND: Retention of nutrients in vegetables during blanching/freezing, cooking and warm‐holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil‐in‐bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in industrially blanched/frozen tip‐cut green beans and swede rods. RESULTS: After conventional cooking, 50.4% total ascorbic acid, 76.7% total phenolics, 55.7% DPPH and 59.0% FRAP were recovered in the drained beans. After boil‐in‐bag cooking, significantly (P < 0.05) higher recoveries were obtained, i.e. 80.5% total ascorbic acid, 89.2% total phenolics, 94.8% DPPH and 92.9% FRAP. Recoveries after sous vide cooking were comparable to those of boil‐in‐bag cooking. By conventional cooking, 13.5–42.8% of the nutrients leaked into the cooking water; by sous vide about 10% leaked to the exuded liquid, while no leakage occurred by boil‐in‐bag cooking. Warm‐holding beans after cooking reduced recoveries in all components. Recoveries in swede rods were comparable but overall slightly lower. CONCLUSION: Industrially blanched/frozen vegetables should preferably be cooked by pouch technology, rather than conventional cooking in water. Including cooking water or exuded liquid into the final dish will increase the level of nutrients in a meal. Warm‐holding of vegetables after cooking should be avoided. Copyright © 2010 Society of Chemical Industry     

Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide,Cook‐Vide,and Conventional Boiling

In this paper, physico‐chemical and structural properties of cut and cooked purple‐flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook‐vide (at 80 and 90 °C) and sous‐vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook‐vide and sous‐vide at 90 °C, while in green beans and carrots the application of the sous‐vide (90 °C) required longer cooking times than cook‐vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple‐flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β‐Carotene extraction increased in carrots with traditional cooking and cook‐vide (P < 0.05). Cryo‐SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook‐vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous‐vide and cook‐vide. Sous‐vide preserved organelles in the carrot cells, which could explain the lower extraction of β‐carotene compared with cook‐vide and traditional cooking. Sous‐vide cooking of purple‐flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β‐carotenes availability. For green beans, cook‐vide, and sous‐vide provided products with higher ascorbic acid content.     

Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans

This study aims to compare the effect of three cocoa fermentation methods and their duration on raw cocoa quality. Results showed a decrease in percentage of physical quality defects on fermentation method. Cocoa fermented for 4 days presented higher percentage of purple beans reached 45% and about 10% of slaty beans than cocoa fermented for 6 days whatever the process. Fermentation duration did not influence the mouldy beans that were around 1%. Formation of brown beans increased from 16% to 50% depending on the fermentation duration and process. Using wooden boxes allowed higher percentage of 77%–90% brown beans than others materials. Acidity of cocoa decreased on fermentation duration but beans treated in boxes were significantly (P = 0.05) acidic from 1.40 and 3.07 meq of NaOH g^?1. Fungal population did not vary in number depending both on the duration and the fermentation method with rates that ranged from 3.32 × 10⁷ to 8.63 × 10⁷ CFU g^?1.     

Effect of soaking,dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides,trypsin inhibitor,phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)

Soybean, cowpea and groundbean, three locally grown legumes in West Africa, were processed into tempe, an Indonesian-type fermented food. Changes in oligosaccharides, trypsin inhibitor, phytic acid and tannins were monitored during the pretreatments (soaking and soaking–dehulling–washing–cooking) and fermentation with Rhizopus oligosporus. About 50% of raffinose and more than 55–60% of sucrose and stachyose were lost during the pretreatments of the beans. Stachyose decreased during fermentation with a reduction of 83.9%, 91.5% and 85.5% respectively for soybean, cowpea and groundbean while raffinose remained fairly constant. Galactose, the predominant sugar, glucose, fructose, maltose and melibiose increased during the first 30 and 36 h of fermentation of cowpea and groundbean, but decreased thereafter. Soaking the beans for 12–14 h had no effect on the level of trypsin inhibitor of the beans while it increased the phytic acid content to 1.7% in soybean and to 0.8% and 0.7% in groundbean and cowpea. Cooking soaked and dehulled soybean, cowpea and groundbean for 30, 7 and 15 min respectively resulted in 82.2%, 86.6% and 76.2% in trypsin inhibitor. However, a slight increase in trypsin inhibitor was observed during soybean fermentation. Phytic acid decreased during fermentation by 30.7%, 32.6% and 29.1% respectively in soybean, cowpea and groundbean at the harvesting time. Tannins mainly located in seed coat were removed as a result of pretreatments mainly dehulling. These changes are beneficial especially in infant feeding based on cereal and legume-based foods.