Beneficial Effects of Canavalia Gladiata Seed Meal Fermentation on Proximate Composition, Bioactive Compounds, Fatty Acid Profile and Amino Acid Profile

Kone, Gningnini Alain and Sylvere Bertrand Koko, N'da Amani and Koutouan, Faustin Parfait and N'Guessan, Konan Raphaël and Kouba, Maryline (2026) Beneficial Effects of Canavalia Gladiata Seed Meal Fermentation on Proximate Composition, Bioactive Compounds, Fatty Acid Profile and Amino Acid Profile. Online Journal of Animal and Feed Research. 33 - 40. ISSN 22287701

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Abstract

Soybean meal is the dominant protein source in animal feed, but rising costs have encouraged the search for alternatives. Canavalia gladiata, a tropical legume with good yield potential and resistance to pests, contains about 26 protein. However, its use in non-ruminant diets is constrained by anti-nutritional factors. Fermentation with Saccharomyces cerevisiae has been shown to enhance protein content and reduce anti-nutrients in various feed ingredients, making it a promising strategy for improving C. gladiata seed. The aim of this study was to evaluate the effect of yeast fermentation on C. gladiata seed meal proximate composition, bioactive compounds, fatty acid profile and amino acid profile. In this study, raw seed meal (RCSM) was prepared from C. gladiata seed grown in Côte d'Ivoire, while fermented seed meal (FCSM) was obtained through a two-step aerobic and anaerobic fermentation with yeast. Proximate composition, bioactive compounds, antioxidant activity, fatty acid and amino acid profiles were determined using standard analytical methods. Fermentation increased dry matter by 4 and crude protein by 23, while reducing carbohydrates and ash. It also enhanced total polyphenols by 11.11 and antioxidant activity by 32.14, though flavonoids decreased slightly and tannin levels increased. Fatty acid profiles showed stability of polyunsaturated fatty acid (PUFA) and n-6/n-3 ratios within optimal ranges. Amino acids increased overall, with notable rises in several essential amino acids, though lysine, cystine, and glutamic acid declined. Overall, yeast fermentation significantly improved the nutritional and bioactive properties of C. gladiata seed meal, supporting its potential as an affordable alternative protein source for monogastric animal diets. © (2026), Open Access: This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/. © The Author(s) 2026.

Item Type:	Article
Keywords:	Bioactive compounds; Canavalia gladiata; Fermentation; Nutritional value; Yeast
Subjects:	S Agriculture > SF Animal culture
Divisions:	Online Journal of Animal and Feed Research (OJAFR)
Page Range:	33 - 40
Journal or Publication Title:	Online Journal of Animal and Feed Research
Journal Index:	Scopus
Volume:	16
Number:	1
Publisher:	Scienceline Publications, Ltd
Identification Number:	https://doi.org/10.51227/ojafr.2026.5
ISSN:	22287701
Depositing User:	Dr. Saeid Chekani-Azar
URI:	https://eprints.science-line.com/id/eprint/1805

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