Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments

Omafuvbe, Bridget Okiemute; Falade, Olumuyiwa S.; Osuntogun, Bolanle A.; Adewusi, S. R. A.

doi:10.3923/pjn.2004.140.145

Cited by 92 publications

(21 citation statements)

References 25 publications

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“…Similar observations have been recorded with the fermentation of Iru, Dawadawa, Soumbala, Afiyo and Ogiri where the same group of organisms have been implicated in their production (Obeta, 1983; Odunfa and Oyeyiola 1985;Njoku et al, 1990; Diawara et al 1998; Ouoba et al 2003. Omafuvbe, et al 2004; Ogunshe, et al 2007. ).…”

Section: Resultssupporting

confidence: 72%

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Okorie

Olasupo

2013

SpringerPlus

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Studies were carried out to screen various microbial isolates of UGBA obtained from both traditionally fermented and laboratory samples for some technical properties required for the fermentation of the product. The technical properties screened for were; ability to produce enzymes (amylase, protease and lipase) and bacteriocin production. Possible starter cultures were selected from the screened isolates for controlled fermentation of the product. Preservation of the product by dehydration method was also investigated. Various dehydrating temperatures were studied and the most appropriate temperature regime was adopted. The shelf- life of the dehydrated product was also determined. Proximate composition and the amino acid profile of both fresh samples and the dehydrated ones were also carried out so as to ensure that there is no significant nutrient lost during the process of dehydration. Rehydration of the preserved product was also examined. The following groups of organisms were isolated; Bacillus species, Proteus species, Staphylococcus species, Micrococcus species and Pseudomonas species. Bacillus species exhibited the highest potential for the fermentation of the product based on the result of the technical properties screened for. Two isolates identified as Bacillus subtilis and Bacillus lichenformis were particularly outstanding and were therefore selected as possible starter cultures. Controlled fermentation of UGBA using the selected organisms singly and as mixed culture produced samples that were similar to the ones produced by the traditional method. However, fermentation period was reduced from 72 hr to 48 hr using the two isolates as mixed culture for the fermentation process. The most appropriate temperature regime for dehydrating the product was found to be 50°C. Proximate analysis and amino acid profile assay of the products show that there is no significant difference between the preserved product and fresh sample. Shelf- life studies of the samples showed that there is a significant difference between the preserved sample and the fresh one in terms of their keeping quality (6 months and 3 days respectively). The fresh sample lost its integrity (colour, taste, texture and aroma) after 72 hours while the preserved sample maintained its integrity even after six months of storage under room temperature.

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Section: Resultssupporting

confidence: 72%

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Okorie

Olasupo

2013

SpringerPlus

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“…and the iru fermented with the two species of bacteria. This result agrees with that of Omafuvbe et al (2004), who reported a substantial decrease in the total soluble sugar during the fermentation of melon, also with that of Omafuvbe (2006). The decrease in total soluble sugars may be due to the utilization of the sugars by the bacteria for their growth.…”

Section: Total Soluble Sugarssupporting

confidence: 83%

“…The total soluble sugar of the African locust bean before and after fermentation was determined by anthrone reaction method, with glucose as the standard (Omafuvbe et al, 2004). The extract was suitably diluted and to 1 ml of this was added 4 ml of freshly prepared anthrone reagent and the mixture heated for 10 min and cool rapidly.…”

Section: Determination Of Total Soluble Sugarmentioning

confidence: 99%

The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa)

Ayobam¹,

Odunfa²,

Mbom³

2017

Food Res.

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Staphylococcus spp. are regularly isolated from iru, but the role(s) they play in the fermentation process has not yet been determined; this work thus seeks to determine if Staphylococcus spp. isolated from iru play any role in the fermentation of African locust bean. Bacillus spp. and Staphylococcus spp. isolated from spontaneously fermented African locust bean (iru) were used to ferment African locust beans. The temperature, pH and moisture content were determined as fermentation progress while the total soluble sugar and total free amino acid were determined after fermentation. The microbial load for the three iru products increased gradually until the end of fermentation. The total free amino acids increased in all three iru (1.10, 1.51 and 2.35 mg leucine ml -1 for Staphylococcus spp. iru, Bacillus spp. iru and iru produced with combination of the two species of bacteria) when compared with that of the unfermented bean, while the total soluble sugars reduced after fermentation with Staphylococcus spp. iru having 3.84, Bacillus spp. iru has 3.60, and the unfermented bean has 5.30 mg glucose ml -1 total soluble sugar. The increased free amino acids in the iru fermented with Staphylococcus spp. and the ability of the Staphylococcus spp. to produce lipase showed that Staphylococcus spp. isolated from iru has the ability to ferment African locust bean and carry out the lipolytic activity during the fermentation.

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“…Interestingly, studies have demonstrated that the protein content is about 32% of the seed (Ogunyinka, Oyinloye, Osunsanmi, Kappo, & Opoku, 2017). In addition, fermentation increases the protein content of the African locust bean (Omafuvbe, Falade, Osuntogun, & Adewusi, 2004) and releases the polar amino acids including glutamic acid (Pelig-Ba, 2009). Furthermore, the fermented seed is rich in fat-soluble vitamin, α-tocopherol (Omafuvbe et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, fermentation increases the protein content of the African locust bean (Omafuvbe, Falade, Osuntogun, & Adewusi, 2004) and releases the polar amino acids including glutamic acid (Pelig-Ba, 2009). Furthermore, the fermented seed is rich in fat-soluble vitamin, α-tocopherol (Omafuvbe et al, 2004). Thus, we exploited staple legume (locust beans) and Sorghum bicolor by simple house-hold adaptable methods into weaning foods with the hope of alleviating protein-energy malnutrition, given the prohibitive cost of industrially produced commercial weaning foods.…”

Section: Introductionmentioning

confidence: 99%

Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

et al. 2019

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The nutritional performance and antioxidant profile of sprouted sorghum‐based weaning diets were evaluated in weaning wistar rats. Rats were fed basal diet, unroasted germinated sorghum‐based diet, roasted germinated sorghum‐based diet, or a commercial weaning feed (nutrend) for 28 days. Energy, carbohydrate, crude protein, lipids, crude fiber, and ash contents of the sorghum‐based diets compared significantly with FAO/WHO recommendations. Contrastingly, moisture content of the germinated sorghum‐based diet was higher than the recommendation. Weight gain, feed efficiency ratio, protein efficiency ratio, net protein utilization, biological value, and digestibility of unroasted germinated sorghum‐based diet‐fed rats compared significantly with Nutrend. Roasted germinated sorghum‐based diet produced differential effects on these indices. The unroasted germinated sorghum‐based diet significantly raised the antioxidant enzymes in the rat liver and kidney. Overall, evidence from the study indicates that unroasted germinated sorghum‐based diet improves the nutritional performance and the antioxidants of weaning rats compared to the roasted germinated sorghum‐based diet. Practical applications The provision of nutritionally adequate food from local sources during the weaning period of infants continues to be a major source of concern in developing countries. The formulated unroasted sprouted sorghum‐based diet can be adapted and used as weaning food. Furthermore, the diet can be processed and developed into a weaning food.

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Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments

Cited by 92 publications

References 25 publications

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa)

Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

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