Abstract

Winged bean (Psophocarpus tetragonolobus) is a promising source of oil and proteins. One way to utilize winged bean fruit is to process into pickle product. The objective of the present study was to evaluate different variables influencing the fermentation of winged bean such as concentration of CaCl2, temperature and time for blanching, sugar supplementation and effect of ratio Lactobacillus plantarum to the antioxidant of fermented winged bean. Results showed that winged bean should be blanched in hot water at 95°C in 20 sec with the present of 4.0% CaCl2. Moreover, the fermentation process for pickle winged bean had the best antioxidant by addition of 15% sugar, L. plantarum at ratio 3.0 x 108 cells/ml. Blanching and fermentation had significantly affected the antioxidant capacity and firmness of pickle winged bean. After 15th day of pickling, the antioxidant value of all winged beans was increased significantly. The pickle winged bean had a high content of antioxidant as well as firmness appropriated for daily consumption.