Influences of pre-treatment on bio-active compounds in black bean fermented by Aspergillus oryzae

In this study, we investigated the total protein index, total anthocyanins and delphinidin 3.5'- diglucoside contents from black bean and fermented bean by Aspergillus oryzae using different steaming process. Based on the research results, it is possible to orient the production of fermented bean products with high nutritional contents and natural colors, without using chemicals.