American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2018, 6(3), 108-113
DOI: 10.12691/ajfst-6-3-4
Open AccessArticle

Nutritional Potential of Aqueous Soaked Fermented Pentaclethra macrophylla (Benth) Seeds

Ugbogu Amadike Eziuche1 and Emmanuel Okezie1,

1Department of Biochemistry, Abia State University, Uturu, Abia State, Nigeria

Pub. Date: March 17, 2018

Cite this paper:
Ugbogu Amadike Eziuche and Emmanuel Okezie. Nutritional Potential of Aqueous Soaked Fermented Pentaclethra macrophylla (Benth) Seeds. American Journal of Food Science and Technology. 2018; 6(3):108-113. doi: 10.12691/ajfst-6-3-4

Abstract

The effect of fermentation on nutritional composition of Pentaclethra macrophylla (Benth) seeds was evaluated. P. macrophylla seeds were procured and divided into four portions. The seeds were hydrothermally treated to extract the cotyledons which were allowed to ferment for 24 h, 48 h and 72 h, while 0 h served as the control. The samples were differently oven dried and milled at the end of each fermentation period. There was significant difference (p< 0.05) observed in all the assayed proximate parameters when compared to the control sample at 0 h fermentation. However, moisture content, ash content, lipid and crude proteins significantly increased, while crude fibre and carbohydrate contents significantly reduced as fermentation period increases. The quantified minerals include; calcium (Ca2+), magnesium (Mg2+), phosphorous (P), sodium (Na+), zinc (Zn2+), manganese (Mn2+), iron (Fe2+) and potassium (K+). Although, there was statistical difference (p< 0.05) observed in all the tested minerals, but all significantly increased in values with the exceptions of Mg2+ (24 h fermentation), Zn2+ (24 h and 72 h fermentation periods) and K+ when compared to the control. The results obtained from the antinutritional estimation revealed a significant decrease in values of phytate, tannins, hydrogen cyanide and oxalate with increased fermentation period. The present study has therefore shown that increase in fermentation period increases nutritional composition and decreases antinutrients in P. macrophylla seeds.

Keywords:
antinutrients fermented food Pentaclethra macrophylla nutritional composition

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