B.D.  Igbabul, C.U.  Inyang, H.O.  Idikwu, 
    Effect of Fermentation on Some Functional Properties of <I>Mucuna sloanei </I>and <I>Detarium microcarpum</I>,
    Journal of Food Technology,
    Volume 10,Issue 3,
    2012,
    Pages 83-86,
    ISSN 1684-8462,
    jftech.2012.83.86,
    (https://makhillpublications.co/view-article.php?doi=jftech.2012.83.86)
    Abstract: Effect of fermentation on the proximate composition and functional 
  properties of brown hamburger bean (<I>Mucuna sloanei</I>) and sweet detar seeds 
  (<I>Detarium microcarpum</I>) was studied. Results showed that fermentation 
  for a period of 72 h significantly (p&le;0.05) increased the protein, moisture 
  and crude fibre of the <I>Mucuna sloanei</I> flour while there was no difference 
  of crude fat but significant decrease in ash and carbohydrate contents. Protein 
  and crude fibre also increased significantly (p&le;0.05) with fermentation of 
  <I>Detarium microcarpum</I> whereas there was no significant difference in the 
  moisture content and crude fat. Ash and carbohydrate also decreased significantly. 
  It was observed that functional properties studies showed significant decrease 
  as fermentation period increased in the two legumes. However, water absorption 
  capacity, increased significantly (p&le;0.05) over the period of fermentation 
  for the two legumes investigated.
    Keywords: Mucuna sloanei;functional properties;Fermentation;Detarium microcarpum;Nigeria