Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels

Abstract

Fermentation has been exploited to improve agricultural waste products.Fermentation of Sweet potato (Ipomoea batatas) and Irish potato (Solanum tuberosum) peels was carried out by soaking in clean water for 96 hours at room temperature during which samples were collected daily for microbial, physicochemical and proximate analysis. Microbial load of both peels ranged from 9.0 × 10 5 to 8.6 × 10 6 cfu/ml; 1.5 × 10 6 to 7.4 × 10 6 sfu/ml and 1.2 × 10 6 to 2.0 × 10 6 sfu/ml for bacteria, fungi and yeast respectively. The pH value of both peels decreased significantly (P ≤ 0.05) with corresponding increase in the total titratable acidity (TTA) (P ≤ 0.05) and temperature (P ≥ 0.05) with time during fermentation. The percentage composition of moisture, ash, fat and protein content of both peels increased insignificantly (P ≥ 0. bc ± 2.55 respectively, until the last day of fermentation as compared with the unfermented peels at 0 hour. However, there was no significant difference (P ≥ 0.05) in the proximate composition of both peels. The results obtained from this study revealed that fermentation can bring about desirable changes in the nutrient composition of potato peels.

Investigation and characterization of changes in potato peels by thermochemical acidic pre-treatment for extraction of various compounds

“…The quantity of carbohydrate which is mainly starch was in accordance with the value reported by Badr SA and El-Wasif 43 . Another research report by Adegunloye and Oparinde 2017 44 has recorded the carbohydrate content of 72.60% in potato peels while determining the effects of fermentation on the proximate composition of Irish ( Solanum tuberosum ) peels.…”

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

“…The SP protein has been linked with health benefits, including antioxidant activity, decreased levels of triglyceride in the blood, and anticancer and antiproliferative effects [ 50 , 51 , 52 , 53 ]. Furthermore, previous reports have indicated that the fat content in potato peels are two times higher than it is in peeled potatos [ 54 , 55 , 56 ].…”

Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

“…The fermentation process usually decreases the soluble dietary fiber more than the insoluble dietary fiber content and this makes total crude fiber content of the fermented products to decrease (Brennan et al., 2013 ; Bunzel et al., 2001 ; Comino et al., 2018 ). The decrease in fiber contents after fermentation is an indication of softening of fibrous tissues and increased digestibility due to activities of microorganisms which are known for the bioconversion of carbohydrates and lignocellulose into protein (Adegunloye & Oparinde, 2017 ; Igbabul et al., 2014 ).…”