Impact of Germination, Fermentation and Combined Germination-Fermentation on Phytic Acids of Lablab purpureus
Siti Aisyah*, Heli Siti Halimatul Munawaroh, Alifia Vidiashtari Nabilla, Adzra Zahra Ziva, Kinanti Aulia Putri, Amelinda Pratiwi

Chemistry Study Program, Universitas Pendidikan Indonesia

Abstract

Legumes are known as a source of protein. However, they contain anti-nutritional compounds including phytic acid. This study investigated the phytic acid reduction of Lablab purpureus by using germination, fermentation and the combination of germination-fermentation techniques. The germination for 24h reduced the phytic acid of lablab bean by 4.33%, of which the reduction was higher when the germination was extended up to 72h. The solid fermentation by using tempe starter decreased the phytic acid of lablab bean by 10.6%. Interestingly, the phytic acid level was significantly decreased (42.35%) when the germination for 48h was performed prior to fermentation. It can be concluded that germination before solid fermentation is the potential technique to reduce the phytic acid content.

Keywords: Phytic acid, legumes, UV-VIS spectrophotometer, germination, fermentation, tempe starter, Rhizopus sp.

Topic: Chemistry