Effect of Silver Nanoparticles’ Concentration on Functional Properties of Cowpea Beans During Lactobacillus Plantarugerm Mediated Fermentation

Abstract

This study investigated the effect of different concentrations (20, 40, 60, 80, 100 ppm) of silver nanoparticles (AgNPs) on the functional properties of cowpea beans (Vigna unguiculata) in fermentation by Lactobacillus plantarum. Cowpea bean samples were soaked in silver nanoparticles (AgNPs) for 2 hours and then subjected to fermentation with Lactobacillus plantarum. The impact of different concentration of AgNPs on functional properties and colour of fermented cowpea beans were investigated. Hydration, fat absorption, and flow properties on fermented cowpea beans were observed to increase with the highest values in 60 ppm AgNPs treated samples. However, water absorption capacity (4.13 g/g) and swelling index (2.30 mL/g) was the highest at 40 ppm AgNPs. Bulk density was not much affected by variation in AgNPs concentration while tapped density (0.91 g/cm³), Carr’s index (29.99) and Hausner ratio (1.43) was maximum at 60 ppm AgNPs treatment. FTIR spectral changes were observed due to addition of AgNPs. Variation in colour values (L*, a* and b*) was not noticeable when AgNPs were introduced. The results of present study demonstrated that 60 ppm AgNPs had maximum impact on functional properties of cowpea beans.