Effect of the Use of Different Concentrations of ‘Kuuru’ on the Nutritional Quality of Fermented Parkia biglobosa Seeds

Omodara, T. R.; Aderibigbe, E. Y.

doi:10.9734/jamb/2017/32551

Cited by 3 publications

(14 citation statements)

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“…The steady increase in microbial load during the fermentation might be due to availability of nutrients released from the cotyledons by the action of fermentation and the utilization of these nutrients by the fermenting organisms for their metabolic activities. This is in agreement with the previous result gotten by Omodara and Aderibigbe [18] when working on 'iru'. The increase in the protein, ash, fat and anti-oxidants might be attributed to secretion of hydrolytic enzymes by the fermenting organisms [19].…”

Section: Discussionsupporting

confidence: 93%

“…The decrease in the level of phytic acid and trypsin inhibitor may be attributed to the metabolic activities of the fermenting organism. It may also be due to breaking down of these complexes by the enzymes produced the fermenting organisms [18]. The increase in the Vitamin B, D and E with increase in fermentation might be due to the release of this vitamin from their bond state by the activities of the fermenting organisms while the decrease in Vitamin A and C might be due to the metabolic activities of the fermenting organisms.…”

Section: Discussionmentioning

confidence: 99%

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Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

Omodara

Aderibigbe

2019

ARRB

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Aims: A comparative study of fungi and bacteria fermentation of soybean (Glycine max) was carried out to determine the effect of fermentation on the nutritional composition of their fermented products: tempeh and ‘soy-iru’. Study Design: The experiment was carried out in the Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria, between August, 2017 and July 2018. Methodology: Soybean was processed into ‘soy-iru’ (bacterial fermentation) and tempeh (fungal fermentation) and the microbial load, physico-chemical properties, proximate composition, levels of anti-nutritional components (trypsin inhibitor and phytic acid), anti-oxidants (total phenol, total flavonoid and DPPH), in-vitro protein digestibility and vitamins (A, B, C, D, and E) were analyzed. Results: The microbial load, pH increased progressively during fermentation, while there was a decrease in the titratable acidity (TTA) of the two products. The protein(%), ash(%) and fat(%) contents of the Glycine max cotyledons increased from 29.56, 1.86 and 24.36 in unfermented substrate to 33.61, 2.21 and 26.90, respectively, after 24hrs of fermentation to produce tempeh. However, there was a reduction in the crude fibre(%) and carbohydrate(%) content from 2.94 and 41.29 in unfermented substrate to 2.53 and 32.57, respectively, after 24hrs of fermentation. Similar trends were observed during the production of ‘soy-iru’, however the change in proximate composition was not as significant as observed in tempeh. There was significant decrease in the trypsin inhibitor and phytic acid levels of the two products. The levels of anti-oxidants, vitamins B, D, E and protein digestibility increased significantly, in both bacterial and fungal-fermented products. Conclusion: This research has therefore shown that fungal fermentation of Glycine max seeds into tempeh may be a better alternative to ‘soy-iru’ which was obtained from bacterial fermentation, because of the significant lower level anti-nutritional factors in the former.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

Omodara

Aderibigbe

2019

ARRB

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“…Parkia biglobosa is a tree of great importance as a source of edible products rich in protein, fat and carbohydrate. It is also a source of income for most rural households in the Western part of Nigeria [1]. Parkia biglobosa pulp is a good source of energy and vitamin C, while the fermented grains supply calcium, lipids and proteins to the diets of vulnerable populations in West Africa [2].…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation is the chemical breakdown of complex organic substance into a simpler one by the action of microorganisms such as bacteria, fungi and yeast. At the local level, fermentation is achieved by the indigenous microflora or the addition of fermented materials from previous fermentation, known as backslopping [6]. The application of the modern biotechnology, like starter culture has been found to reduce fermentation time and guarantee product quality [6].…”

Section: Introductionmentioning

confidence: 99%

“…At the local level, fermentation is achieved by the indigenous microflora or the addition of fermented materials from previous fermentation, known as backslopping [6]. The application of the modern biotechnology, like starter culture has been found to reduce fermentation time and guarantee product quality [6]. A previous work discovered that using starter culture significantly improved the fermented products' approximate composition, mineral, vitamin content, and antioxidants and significantly reduced the anti-nutritional factors [7].…”

Section: Introductionmentioning

confidence: 99%

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Enhancing Nutritional Composition of Fermented Parkia biglobosa Seeds with Spices

Omodara,

Omojokun

2024

SAJRM

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Introduction: Fermented Parkia biglobosa seed is an essential condiment in Nigeria for its unique flavor and nutritional value. Aims: The study investigated the influence of spices such as Aframomum melegueta (alligator pepper), Zingiber officinale (ginger), Allium sativum (garlic), Myristica fragrans (nutmeg), Curcuma longa (turmeric), Xylopia aethiopica (grains of Selim), Chrysobalanus icaco (cocoplum) and Parinari excelsa (skinplum) on the nutritional composition of the condiment. Methodology: Thirty grams (30g) of dried spice was added to 300g of previously pressure cooked and dehulled locust beans in separate containers. Each was inoculated with Bacillus subtilis and fermented at 37oC for 36 hours. Results: The phytic acid in alligator fermented ‘iru’, ginger fermented ‘iru’ and nutmeg fermented ‘iru’ were 4.53mg/g, 18.54mg/g and 20.19mg/g respectively, which were significantly lower than the phytic acid of the commercially produced ‘iru’ (21.40mg/g). Starter culture fermented ‘iru’, turmeric fermented ‘iru’ and cocoplum fermented ‘iru’ had significantly lower levels of trypsin inhibitors of 24.68mg/g, 26.13mg/g and 26.13mg/g, respectively when compared to commercially fermented ‘iru’. Skinplum fermented ‘iru’ and cocoplum fermented ‘iru’ had significantly higher flavonoids levels. Alligator fermented ‘iru’ had significantly higher Vit. A (4.65), Vit. B1 (2.94), Vit. B2 (0.31mg/g) and Vit. B5 (0.08 mg/g) compared to commercially produced ‘iru’. The protein digestibility of Nutmeg fermented ‘iru’ was significantly higher than commercially fermented ‘iru’. However, other fermented samples had significantly reduced protein digestibility compared to commercially produced ‘iru’. Conclusion: To fortify and enhance nutritional composition of fermented Parkia biglobosa seeds, alligator pepper, skinplum and nutmeg may be used.

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Effect of Spices on the Microbial Load and Physicochemical Properties of Fermented Pakia Biglobosa Seeds

Omodara,

Omojokun

2024

jasem

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Fermented Parkia biglobosa seeds (iru) contain high protein content, serving as a major source of protein in rural areas, among people who cannot afford animal proteins. Spices are known to possess health benefits in humans. Hence, this study assessed the impacts of spices such as alligator pepper, ginger, garlic, nutmeg, turmeric, grains of Selim, cocoplum and skinplum on the microbial population and physicochemical properties of fermented Parkia biglobosa seeds. A 30g of each spice was added to 300g of previously pressure cooked and dehulled locust beans in separate containers. Each was sterilized and inoculated with Bacillus subtilis. All the samples including control (naturally fermented P. biglobosa alone) were fermented at 370C for 36h. The microbial load, pH, total titratable acidity (TTA) and proximate analysis were determined. Commercially fermented iru had the highest microbial load of 5.40, with unfermented iru having the least load (4.78). Unfermented iru had the least pH (6.35), the pH of all fermented samples was significantly high (P=0.05) with values ranging from 7.27 to 8.29. TTA of all the samples varied with the highest value of 5.75 recorded in cocoplum fermented iru while Selim fermented iru had the least value (0.85). Protein and fat contents of all fermented samples significantly increased (P=0.05) while carbohydrate and crude fibre contents decreased. Selim fermented iru had the highest ash content of 6.07 while alligator fermented iru had the least ash content (2.86). This research confirmed that fermentation of P. biglobosa with edible spices improved its nutritional value in production of iru.

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Effect of the Use of Different Concentrations of ‘Kuuru’ on the Nutritional Quality of Fermented Parkia biglobosa Seeds

Cited by 3 publications

References 0 publications

Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

Enhancing Nutritional Composition of Fermented Parkia biglobosa Seeds with Spices

Effect of Spices on the Microbial Load and Physicochemical Properties of Fermented Pakia Biglobosa Seeds

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