Effect of Fermentation on the Physicochemical, Structural, Textural, Thermal and Pasting Properties of Adzuki Beans

Fermentation offers innovative opportunities to improve the physicochemical and functional properties of food products. The current research aimed at the impact of LAB (Lactobacillus plantarum) mediated fermentation of adzuki bean flours on the physicochemical, structural, thermal and pasting characteristics of non-fermented adzuki bean flour (NFA) and Lactobacillus plantarum fermented adzuki bean flour (LPA). Various analytical techniques, including Fourier-Transform Infrared Spectroscopy (FTIR), Rapid Visco Analyzer (RVA), Differential Scanning Calorimetry (DSC) and Scanning Electron Microscopy (SEM) were employed to analyze the compositional and structural modifications. Results indicates that fermentation significantly increased moisture content from 12.10% NFA to 15.10% LPA, enhancing water retention and microbial activity. Protein content rose from 19.90% to 25.31%, while fat content reduced due to enzymatic degradation. Rheological analysis implied improved viscosity and higher thermal stability, with RVA analysis showing a reduction in peak viscosity, suggesting fermentation induced starch modifications. SEM imaging displayed a transition from a smooth to an irregular, fragmented surface, improving hydration properties and structural compactness. FTIR spectra illustrated biochemical transformations in carbohydrates and proteins with characteristic spectral shifts reflecting the breakdown of macromolecules. These outcomes demonstrate that fermentation enhances the nutritional, textural and structural properties of adzuki bean flour, making them a favorable ingredient for functional food applications, particularly in high protein formulations and low carb diets.