Beneficial effects of Canavalia gladiata seed meal fermentation on proximate composition, bioactive compounds, fatty acid profile and amino acid profile

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.