Effects of fermentation and germination on the physicochemical properties of Mucuna cochinchinensis protein isolate

The proximate composition and functional properties of fermentated and germinated Mucuna cochinchinensis protein isolates were determined. Mucuna bean protein extracted at pH 8 and pH 10 had protein contents ranging from 89.6 to 90.1% for the fermented Mucuna bean flour while the germinated bean ranged from 88.1 to 89.8%. There were significant (P