No abstract

The nutritional and antinutritional value of fresh and fermented perah seed were studied. The colour of fermented perah seed changed from beige into dark brown and strong pleasant smell was developed. From proximate analysis, fermented perah seed contained lower moisture, protein, fiber and ash compare to fresh perah seed. Interestingly, the fat content increased after fermentation process for about 9%. On the other hand, about consistent protein content was retained after fermentation process resulted in less than 4% from fresh perah seed. In comparison with other types of seeds, perah seed shows relatively high content in protein (59%) and fiber (77%). Mineral analysis showed a reduced amount of heavy metal in perah after fermentation compare to fresh seed. Meanwhile, antinutritional analysis found very insignificant untraceable presence of cyanide in both types of the seeds. Therefore, it can be concluded that traditional practice of fermenting perah seed before consumption is indeed practical to retain optimum nutrition content, prolonged shelf life with seven times lower moisture content also reduction in cyanide traces and heavy metals compared to the fresh perah seed.

No abstract

The optimum protein extraction from fermented and non-fermented Perah seed (Elateriospermumtapos) was investigated using the response surface methodology (RSM). A box-behnken design with three independent variables which are NaOH concentration (6, 8 and 10%), extraction time (10, 20 and 30 minutes) and solvent/meal ratio (50:1, 100:1 and 150:1, v/w) was used to study the response of protein yield. A second-degree equation for independent and response variables was produced from simulation to obtain the contour plot graphs. The best protein extraction procedure from both fermented and non-fermented Perah seed was obtained at 5.5% of solvent extraction, 40:1 ratio of solvent/meal and at 32 minutes of reaction time. Surface concentration and ratio of solvent/meal were found to influence the protein yield from fermented seed; meanwhile only the solvent concentration influenced protein yield from non-fermented seed. The maximum protein yields for both fermented and non-fermented Perah seeds were 18.0 g/100g and 5.0 g/100g seed meal respectively.