Author(s)

O. A. Awoyinka¹, T. R. Omodara², F. C. Oladel¹, O. O. Aina³, O. Akinluyi²

¹Department of Medical Biochemistry, College of Medicine, Ekiti State University, Ado Ekiti, Nigeria.
²Department of Microbiology, Faculty of Sciences, Ekiti State University, Ado Ekiti, Nigeria.
³Department of Microbiology, Federal Teaching Hospital, Ido Ekiti, Nigeria.

Human gut flora-mediated non-digestible fraction of wild edible and common edible was observed for pH at every 6 hours regime. The antioxidant ability was measured up to 18 hours of fermentation with different associated gut microbes. Changes in pH provide an overview of the fermentation process. In the in-vitro study of antioxidant activity by DPPH test, anti-oxidants values showed differences, depending on the substrate and microbial fermenters used for fermentation. At first 6 hours interval, it was observed that the wild bean-Feregede fermented by Enterococcus feacalis exerts the highest antioxidant capacity of 0.0043 Cathechin equivalents. It also exerts lowest antioxidant capacity of 0.0034 Cathechin equivalents after 18 hours fermentation. These data provided preliminary evidence that consumption of beans diet such as the wild bean—Otili, Feregede, pakala and edible bean—oloyin is limiting factor to liberation of antioxidant components during the gastrointestinal digestion. Thus, disruption of normal cellular homeostasis by redox signaling may result in the development of various gastrointestinal pathological conditions, including inflammatory bowel diseases.

Wild Beans, Gut-Flora, Dietary-Fibers, Fermentation, Antioxidants

Awoyinka, O. , Omodara, T. , Oladel, F. , Aina, O. and Akinluyi, O. (2018) In-Vitro Measurement of pH and Antioxidant Capacity during Colonic Fermentation of Selected Underutilized Wild and Edible Beans. Advances in Microbiology, 8, 965-974. doi: 10.4236/aim.2018.812065.