Proximate composition and functional properties of yeast fermented Agathi Leaf (Sesbania grandiflora) powders

R. Sahul Hameed; P. Manju priya

doi:10.46947/joaasr322021150

Authors

R. Sahul Hameed Assistant Professor, Department of Home Science, School of Sciences, The Gandhigram Rural Institute Deemed To Be University, Dindigul, Tamilnadu, India.
P. Manju priya M.Sc. Food Science and Nutrition student, Department of Home Science, School of Sciences, The Gandhigram Rural Institute Deemed To Be University, Dindigul, Tamilnadu, India.

DOI:

https://doi.org/10.46947/joaasr322021150

Keywords:

Agathi Leaf – Yeast Fermentation – Cabinet Drying – Nutrient composition – Functional Properties - Phytochemicals

Abstract

Green Leafy Vegetables (GLVs) are fresh-cut sections of edible plants that play an integral role
in the human diet as a source of dietary fiber, vitamins and minerals. GLVs are generally cooked to
improve their quality and acceptability. It found that the cooking conditions and processing methods
affect the nutritive value of GLVs. Fermentation seems to enhance the nutritional and medicinal value of
the foods; hence, this study aimed to determine the proximate composition and functional properties of
yeast fermented Agathi leaves (Sesbania grandiflora). Collected Agathi leaves from a local farm were
cleaned, washed and separated the leaves from the stalks. The leaves were subjected to various thermal
processing such as boiling (20min), simmering (10min), steaming (10min) and dried at 60°C for few
hours. The dried leaf powders were dissolved in water at 1:10 ratio then fermented with 3% w/v Bakers’
yeast for 20 hours in a shaking water bath. The fermented slurry was dried in a cabinet drier at 60°C for
4-5 hours, made into powder and stored in air-tight containers under refrigeration condition until further
analysis. Phytochemicals, nutritional and functional properties of the fermented Agathi leaves powders
were analyzed by following standard procedures. Phytochemical screening of the fermented leaves
powder showed the presence of Phenols, Steroids, Alkaloids, Glycosides, Saponins, Tannins, Quinines
and Flavanoids in the aqueous extracts. Proximate anlaysis revealed that fermented Agathi leaf powder
contains 6.83-8.10% moisture, 35.59-45.90g% crude protein, 9.06-10.31% minerals, and 7.74-9.49g%
crude fiber. The functional properties of the fermented leaf powders were 0.56-0.63g/ml for bulk
density, 2.70-3.95g/g for Water Absorption Capacity (WAC), 0.96-1.20g/g for Oil Absorption Capacity
(OAC), 30.99-51.83% for Foaming Capacity (FC) and 51.26-67.73% for Emulsifying Capacity (EC). A
marked difference in the nutrient content and functional properties of fermented and unfermented Agathi
leaf powders was observed. The findings suggest that fermented Agathi leaf powders are concentrated
with nutrients like protein, minerals, and crude fiber and exhibited good phytochemicals profiles and
functional properties that can be used to develop functional food products for the malnourished