Bio-augmentation of antioxidants and phenolic content of Lablab purpureus by solid state fermentation with GRAS filamentous fungi

The present study was conducted to find out the effect of solid state fermentation on release of phenolics
and subsequently on improvement of antioxidant activity of fermented seed and flour of Lablab
purpureus (seim), using GRAS filamentous fungi i.e. Aspergillus awamori and Aspergillus oryzae . Significant
increase in TPC level was observed on 5th day of fermentation of seed and flour with A. awamori and A.
oryzae as compared to non-fermented ones. In DPPH and ABTS antioxidant assay, maximum activity was
noticed in fermented ethanolic extract of seim seed with A . awamori and A . oryzae on 3rd and 4th day
of incubation, respectively. The findings showed higher antioxidant activity formation in fermented seim
seed than flour. Significant increase in enzyme activity of α-amylase was also contributed by SSF. This
study demonstrated that fermented seed and flour of seim are better source of phytochemicals compared
to the non-fermented ones.