Rice bran, bambara groundnut, moringa seed, mung bean, sesame and jack bean were compared with soybean after 72-hour fermentation near 25°C or 10-minute boiling at 100°C. Initial protein ranged from 14.98 to 30.29 g/100 g. Fermentation increased measured protein composition and solubility while reducing phytate and oxalate; boiling produced mixed solubility effects. Moringa seed and bambara groundnut showed composition and in-vitro digestion profiles that outperformed soy in selected measures, making them candidates for diversified plant-protein foods.
Key findings
- Fermentation significantly increased measured protein composition and improved solubility, reduced bulk density and whiteness by 5-12%, and increased yellowness and swelling. Both treatments reduced phytate and oxalate. Moringa seed and bambara groundnut performed strongly against soy in selected composition and digestion measures.
Why this matters globally
Reliance on a narrow set of soy sources creates climate, supply-chain and agrobiodiversity risks. The work opens routes for tropical crops and by-products such as rice bran to become higher-value ingredients, but impact depends on sensory acceptance, cost, safety and industrial consistency.
Thai researcher contribution
The author network spans Mae Fah Luang, Burapha, Kasetsart and Chulalongkorn universities, connecting Thai food science, processing and tropical ingredients. Thailand-affiliated contributors include Samart Sai-Ut, Passakorn Kingwascharapong, Sarisa Suriyarak and Saroat Rawdkuen.
Limitations to consider
This is compositional and in-vitro digestion evidence, not human bioavailability. Amino-acid quality, sensory properties, allergens and shelf life were not established. A higher post-fermentation protein proportion may partly reflect loss of other material and requires a clear mass basis. Outperforming soy on selected metrics does not establish overall superiority.