Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation

This research investigated the effects of solid-state fermentation with <i>Aspergillus awamori</i> (MTCC 548) on the mineral bioavailability, structural characteristics, and functional attributes of kidney bean flour across different fermentation durations (24-96 h). Notable improvements were observed during 96 h of fermentation, including significant increases in foaming capacity and stability (by 32.30 % and 34.81 %), emulsifying capacity and stability (by 32.67 % and 47.37 %), oil and water holding capacities (by 72.86 % and 61.87 %, respectively). Bulk density decreased by 48.68 %. Fermented samples demonstrated structural changes and chemical alterations with increased thermal stability at 24 and 48 h, which declined with extended fermentation. The iron and zinc contents increased by 5.95 % and 13.59 %, respectively, after 24 h, with bioavailability improving by 34.53 % and 36.30 %. Additionally, the fermented kidney bean flour enhanced the <i>in-vitro</i> digestibility of biscuits by 31.33 %. This study highlights the potential of solid-state fermentation to enhance the nutritional and functional properties of kidney bean flour.