eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2018-03-17 6 3 108 113 10.12691/ajfst-6-3-4 AJFST2018634 article Ugbogu Amadike Eziuche 1 Emmanuel Okezie emmanuelokezie7@gmail.com 1 Department of Biochemistry, Abia State University, Uturu, Abia State, Nigeria 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. http://pubs.sciepub.com/ajfst/6/3/4/ajfst-6-3-4.pdf antinutrients fermented food Pentaclethra macrophylla nutritional composition