Fatty acid composition of cooked and fermented beans of the wild legumes (Canavalia) of coastal sand dunes

Changes in total lipids and fatty acid methyl esters (FAMEs) of dry beans of two wild legumes of coastal sand dunes (CSD) (Canavalia cathartica and C. maritima) using different treatments (cooked and cooked + solid-state fermentation with Rhizopus oligosporus) and extraction methods (Soxhlet and cold extraction) were evaluated. Significant variations in total lipids as well as FAMEs were found between beans, treatments and extraction methods. Cold extraction (Bligh and Dyer method) resulted in significantly highest quantity of total lipids in both beans. The polyunsaturated/saturated ratios were ≥ 0.45 in cooked as well as fermented beans. Stearic acid was significantly elevated in fermented beans of both species in Soxhlet and cold extraction, while palmitic acid in both beans was significantly increased only in Soxhlet method. Oleic acid was significantly raised in C. maritima beans on Soxhlet extraction. There is scope for value-addition by following solid-state fermentation of protein-, carbohydrate-, energy-rich and low lipid Canavalia beans using R. oligosporus. Further studies required to evaluate the yield and acceptability of FAMEs in beans of CSD Canavalia spp. to human and or livestock using R. oligosporus at different temperature regimes, incubation periods and amendment of minerals.