Year: 2026 | Month: June | Volume 16 | Issue 1
Fermentation of Rajma Bean by Bacillus sp. CAU5 Remove Phytohemagglutinin Completely
Thoudam Anandibala Devi1
P.K. Singh1
Thangam Anand Singh2* and Elangbam Monika Devi3
DOI:June
Abstract:
Rajma beans (Phaseolus vulgaris L.) are a widely consumed legume known for their high protein content and antidiabetic potential. However, their acceptability as a dietary protein source is limited due to the presence of antinutritional and allergenic factors, notably phytohemagglutinin (PHA), a toxic lectin. This study investigates the effectiveness of microbial fermentation using Bacillus sp. CAU5 in reducing the antinutritional properties of rajma beans while preserving their sensory and nutritional qualities. Fermentation was carried out under controlled conditions for 20 hours, and the resultant product was analyzed through a phytohemagglutinin assay and sensory evaluation. Results indicated that while boiling reduced PHA activity by approximately 76%, fermentation with Bacillus sp. CAU5 completely eliminated detectable PHA activity. Sensory evaluation on a 9-point hedonic scale yielded high acceptability scores for odour (7.4), texture (7.7), taste (7.5), and overall acceptability (7.8). These findings suggest that fermentation is a simple, cost-effective, and scalable method to detoxify rajma beans, making them a promising functional food ingredient for diabetic-friendly diets and vegetarian protein supplementation.
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