Effect of Fermentation on the Nutrient and Antinutrient Composition of Baobab (Adansonia Digitata) Seeds and Rice (Oryza Sativa) Grains

Abstract

This study is part of an ongoing investigation on the effect of fermentation on chemical and antinutrient compositions of baobab seeds and rice grains. Baobab seeds and rice grains were cleaned and fermented for 24, 48, and 72 h, respectively, by the microflora present in both the seed and the grains. The pH and titratable acidity of the unfermented and fermented samples were determined. The samples were dried and milled into fine flours respectively. Standard assay techniques were used to evaluate the f lours for proximate, mineral, and some antinutrient composition. Fermentation of baobab decreased protein and carbohydrate but increased fat levels. The rice carbohydrate and fat were decreased during fermentation except for the carbohydrate of the 48 and 72 h fermented samples. Protein was only increased in the 24 h fermented rice. Fermentation had varied effects on the mineral concentrations of the baobab seeds and the rice grains. It reduced their antinutrients (phytate and tannins), decreased pH, and increased the titratable acidity of the samples. The biochemical and biological evaluation of the blends of baobab and rice flours as complementary food is in progress in this laboratory.

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

“…However, a significant pH increase was found on day 3, which could be attributed to production of proteases and amylases whose synergistic activity released amino groups and produced ammonia gas. This behavior was similar in baobab seeds, soybeans and sorghum fermented by LAB (Nnam & Obiakor, 2003;Schaffner & Beuchat, 1986).…”

Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter

“…Further increase in TA was observed in fermented samples treated with FBFPF starter, with the increase becoming significant ( p ≤ 0.05) with increasing levels of FBFPF. A similar observation was reported by Nnam and Obiakor (). The decrease in pH with a concomitant increase in acidity may be due to the activity of LAB.…”

“…It is well known that exogenous and endogenous enzymes produced during domestic processing can substantially reduce the levels of antinutritional factors, such as phytate and tannin, in the products of some tree fruit, cereals, and legumes. Processing methods, such as dehulling, malting, fermentation, and cooking, can reduce antinutritional factors and improve the nutritional content of cereals and legumes (Idris et al., ; Nnam & Obiakor, ). In Sudan, the whole baobab seeds are coarsely powdered, fermented, and added to a traditional dish known as Kurundu that consumed with sorghum‐based traditional foods such as Kisra and Assida (Dirar, ).…”

Nutritional and Anti-Nutrient Composition of Three Kola Nuts (<i> Cola nitida, Cola acuminata </i> and <i> Garcinia kola </i>) Produced in Benin

“…C. acuminata and G. kola had the similarly value. However calcium content have not inconsiderable because the level is relatively high compared to the level reported for African Adansonia digitata kernel (0.43 -3.76 mg/100g) by Ajayi et al [49] and Nnam and Obiakor [8]. These elements support human biochemical processes by serving structural and functional roles as electrolytes [50].…”