Present investigation aimed at evaluating the variation in anti-nutritional factors, phytochemical constituents, bio-functional and technological attributes of locust bean (Parkia biglobosa) flour after alkaline fermentation treatment for different time periods (0,24, 48 and 72 h). Significant reduction (p < 0.05) in phytate (12.59-5.16mg/g), saponin (6.87-1.92mg/g) and tannin (2.86-1.03mg/g) contents was observed linearly with the fermentation time. Furthermore, in vitro starch and protein digestibility were found to increase from 5.29 to 24.82g/100g and 66.47-74.29g/100g respectively in response to treatment time. ATR-FTIR spectrum in Amide II region (1600-1700cm-1) revealed that β-sheet structure prevailed in raw and fermented flours; however, there was significant increase in the α-helix and random coils. Scanning electron micrographs and X-ray diffractograms presented degradation of granular integrity of starch and three-dimensional protein networking. These compositional and structural changes lowered the hydration and emulsification potential while oil absorption and water solubility were found to enhance...

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