Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds

Adegbehingbe, Kehinde Tope; Fakoya, Soji; Adeleke, Bartholomew Saanu

doi:10.9734/mrji/2017/34444

Cited by 5 publications

(5 citation statements)

References 22 publications

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“…High water content in food easily caused food deterioration and rapid spoilage. The decrease in the moisture content of the sample could be attributed to the drying method adopted which reduce the moisture level preventing the growth of spoilage microorganisms while the increase in the moisture content of the fermented sample might be due to the addition of water and the release of free bond water in the fermentation medium [28]. Saponin is an antinutritional factor with foaming characteristics in aqueous solution, hemolytic activity and cholesterol binding properties and bitterness.…”

Section: Discussionmentioning

confidence: 99%

Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour

Ojokoh

Adeleke

2019

Int. Ann. Sci.

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This study was designed to evaluate the processing of yam paste (amala): A product of fermented yam (Discorea rotundata) flour. The sliced yam samples were fermented for 72 hours. The microorganisms were isolated and identified. The pH, TTA, temperature, proximate, anti-nutrient, mineral composition and sensory analyses of the sample were determined. The microbial loads increased with fermentation time. The isolates identified were Pseudomonas aureginosa, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Lactococcus lactis, Aspergillus niger, Saccharomyces cerevisiae, Fusarium oxysporium, and Candida tropicalis. pH decreased from 6.4 to 4.9 while TTA and temperature increased from 0.16 to 4.24% and 28oC to 34oC. The crude protein (2.46%) and moisture contents (12.32%) increased in the fermented sample with a decrease in ash (0.70%), fat (0.19%) and carbohydrate contents (80.76%). The saponin and phytate decreased from 31.29 to 11.45mg/g and 11.12 to 5.77mg/g. The fermented sample showed an overall acceptability. Improvement in the nutritional and reduction in antinutritional contents of the fermented sample suggests its usefulness as a food source for humans. The microorganisms associated with fermented yam tubers, processing of yam tubers into flour to produce amala and determining the nutritional and antinutrient content of both unfermented and fermented yam. The fermentation process improving the quality and nutrient content of the yam tubers suggested the method as more promising in producing food for humans.

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Section: Discussionmentioning

confidence: 99%

Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour

Ojokoh

Adeleke

2019

Int. Ann. Sci.

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“…The greatest reduction in the "fufu" and "garri" can be attributed to fermentation. Fermentation is known to significantly reduce several toxic substances in legumes (Maphosa & Jideani, 2017;Adegbehingbe, Fakoya & Adeleke, 2017). The greater reduction of hydrogen cyanide in wet "abacha", "garri", "fufu" and starch makes these products safe for consumption as the HCN contents are within the stipulated safe level of less than 50mg/kg, on the other hand, dry "abacha" had higher level and might not be safe for consumption (Guédé, Traoré & Brou, 2013).…”

Section: Discussionmentioning

confidence: 99%

The Effect of Different Indigenous Processing Methods on the Chemical Composition of Cassava Products

2019

JBAH

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Effective processing and knowledge of the food composition of indigenous staples are imperative for optimal benefit from the nutritive value of food products. This study investigates the effect of different processing methods on the chemical composition of cassava productsBitter variety of cassava was harvested from a farm in Akpabuyo Local Government Area of Cross River state, Nigeria. The raw bitter cassava roots were peeled and divided into five equal parts of about 500g each. They were processed into garri, "fufu", dry "abacha" wet "abacha", and cassava starch. The "garri" was produced by grating, fermenting (72hrs), sieving and toasting the raw cassava. Cassava starch was produced by fermenting the raw cassava at room temperature (31 o C) in a root water ratio of about 1:3w/v for 5 days. The "Fufu" was prepared by boiling moulded cassava starch in water for 15 min. After which it was pounded. Wet "abacha" was produced by cutting (10cm) and boiling the cassava roots for about 25mins. After which it was sliced into jardinière shape of about 3 x 3 x 18mm batons and soaked for 8 hours. Dry "abacha" was produced by shredding the boiled (25mins) raw cassava and sun drying it for 5 days. The products were dried using a food dehydrator (40 o C) and stored in an airtight container for chemical analysis. The products were analyzed using standard AOAC laboratory methods. Data were analyzed using Statistical Package for the Social Sciences. Mean and standard deviations were calculated and significance accepted at p<0.05.The results of the proximate composition of the products were as follows; moisture (13.2-65.1%), Ash (0.2-0.5%), Fat (0.3-0.9%), Dietary fibre (1.2-4.3%), protein (0.6-1.6%) and available carbohydrate (32.1-81%). The Energy contents of the samples ranged from 688 KJ in dry "fufu" to 1451 KJ in dry "abacha". "Garri" had the highest calcium (20mg/100g), phosphorus (56mg/100g), potassium (222mg/100g) and sodium (7mg/100g) contents. The raw starch had the highest magnesium content of 10mg/100g. The percentage contributions of the products to the recommended nutrient intake (RNI) of adults were as follows: "fufu" had the highest contribution of phosphorus (10%). Sodium (0.1-0.4%), potassium (1-6mg %) and magnesium (1-4%) contributions were generally low in all the products. The Protein (1-3%) and fat (0.5%-1%) contributions to the RNI were low but that of carbohydrate was high and ranged from 30% in "fufu" to 62% in "dry "abacha". "Garri" had the highest contribution of dietary fibre (17%). Dry "abacha" and "garri" had the highest energy contributions of 17% to the RNI of adults. All the cassava products had low levels of hydrogen cyanide which ranged from 3.42mg/100g in "garri" to 7.57mg/100g in "fufu". The traditional processing used for processing raw bitter cassava into dry "abacha" is shown to be insufficient in reducing the HCN to a safe level of <50mg/kg so further processing is recommended. Knowledge of the chemical composition of cassava products will enable consumers to make informed food choices fo...

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“…The highest Fe content (8.83 mg/100 g) and better Zn contents were observed in MBF3 porridge fermented for 12 days (Table 4). The Fe contents in most of the samples analyzed were different than values in complementary foods made of maize, haricot bean, and cooking banana flour (5.69 mg/100g) and Ogwo (0.34 mg 100g -1 ) made of malted sorghum, un-malted sorghum and potato (54.55:27.27:18.18) fermented for 48 hrs; however, the contents were lower than Fe contents of Cheka (18.3 mg 100g -1 ), and Injera (15.4 mg 100g -1 ) [60,88,96,97]. Iron deficiency revealed during lactation may not be only because of a lack of access to iron-rich foods.…”

Section: Effect Of Flour Composition and Fermentation Time On Mineral...mentioning

confidence: 99%

Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia

Kitessa,

Bacha,

Tola

et al. 2024

Preprint

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Ethiopia is one of the countries with the highest level of malnourishment of lactating mothers in sub-Saharan Africa. However, different communities produced different foods solely for lactating mothers. "Shameta" is one of the cereal-based fermented cultural foods exclusively produced for lactating mothers with the perception that it would support the health, strength, and recovery of mothers. This study investigated the effects of fermentation time and blending ratio on the nutritional quality of "Shameta." Three levels of blending ratio of ingredients (Maize-Barley-Fava bean) and three levels of fermentation times were laid down in a completely randomized design (CRD). The study showed that lactic acid bacteria were the dominant group, followed by yeasts. Notably, the ingredient formulation ratio of Maize-Barley-Fava bean (81:5:5) in all fermentation times (8, 10, and 12 days) results in the highest LAB dominance with the highest crude fat (13.23 g/100g) content. However, the highest crude protein (16.56 g/100g) and mineral contents were observed in a ratio mix of 66:10:15 fermented for 12 days. The nutritional quality of culturally prepared Shameta can be improved by optimizing fermentation time and ingredient compositions for better recovery, strength, and health of lactating mothers.

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Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds

Cited by 5 publications

References 22 publications

Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour

Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour

The Effect of Different Indigenous Processing Methods on the Chemical Composition of Cassava Products

Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia

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