NUTRITIONAL QUALITY OF GREEN BEANS (VAR TUF) FERMENTED WITH STARTER CULTURE

Green beans (var. Tuf) were blanched at 90 degrees C for 20 min and th en fermented in 3.08% salt solution with starter culture. Trypsin inhi bitors, vitamins B-1 and B-2 and protein were determined before and du ring fermentation as well as after storage for 36 days, Trypsin inhibi tors, vitamins B-1 and B-2 were reduced significantly (P less than or equal to 0.05) during fermentation. A decrease in protein content was observed during the first 2 days of fermentation and thereafter the de crease was not significant (P greater than or equal to 0.05), Storage of pasteurised beans at 20 degrees for 36 days had no significant effe ct on the vitamins and protein.