The research was carried out to collect some useful information on Lagenaria siceraria (Calabash gourd melon) seeds. The dried melon seeds were sorted, cleaned, soaked in water for easy removal and dehulled by abrasion to get the cotyledons, which were divided into three parts. The first part was used directly for analysis, the second part was boiled while the third part was fermented and analysed. Boiled melon had the highest fat and protein content while the raw melon had the highest carbohydrate content, however there was no significant increase in the ash content of the samples. There was a significant reduction in the antinutritional factors of boiled and fermented melon samples compared to the raw melon. Processing led to significant increase in the antioxidant activities and vitamin contents. The study observed that processing led to significant increase in the nutritional composition of the melon seeds and significant reduction in the antinutritional factors.
Fermentation takes place throughout the gastrointestinal tract of all animals, but the intensity and products of fermentation depend on number and types microbes, which are generally highest in the large bowel. Large intestinal epithelial cells do not produce digestive enzymes, but contain huge numbers of bacteria which have the enzymes to digest and utilize many substrates. The seeds of beans (Otili, Feregede, Pakala and Oloyin) analyzed in this present study contain indigestible fraction called dietary fiber which helps to maintain functioning of the digestive system. Fermentation of indigestible fraction (IF) of these beans was mimicked through in-vitro method which leads to biochemical changes in the samples. During this experiment, increase in acidity and turbidity was observed. The glucose concentration decreases with some exceptions, such as Pakala fermented by Lactobacillus acidophilus which had the value of 6.260 mmol/L at 6 hr and increased to 6.616 mmol/L after 18 hours fermentation, Otili fermented by various microorganisms which had its turbidity increased by 50%. Lactobacillus acidophilus fermenting Pakala had the highest glucose concentration during the fermentation period. The increase in turbidity could be as a result of increase in microbial flora or production of metabolites, such as glucose. The approach followed here may be used as a predictive model to assess the metabolic implications of food substrates present in the traditional Nigerian orphan beans.
In human nutrition, dietary fibers are un-degradable by mammalian enzymes, and are therefore potentially available for fermentation by microorganisms living in the gastrointestinal tract. It is thought that these fermentable carbohydrates affect fermentation by stimulating the growth or metabolism of specific bacterial species, which are potentially beneficial for health. Hence in this study three gut associated microbes-Escherichia coli, Bacillus subtilis, and Lactobacillus acidophilus were made to ferment the non-digestible fraction of Otili-Sphenostylis stenocarpa, a well-established underutilized wild bean with high economic importance. After 18 hours' fermentation period short chain fatty acids (SCFAs) and medium chain fatty acids (MCFAs) were detected and evaluated by GC-MS analysis. Metabolic products were relatively dependent on the fermenter. This present study affirmed butyric acid as the main SCFAs after 18 hours' fermentation. The clinical significance of thirteen other MCFAs detected and quantified was also explored thus conferring a valuable prebiotic on Otili.
This research was carried out to determine the effect(s) of different processing methods on the nutritional composition of Plukenetia conophora (Africa walnut) seeds. The dried walnut seeds were sorted, cleaned, cracked and dehulled by abrasion to get the cotyledons. The raw sample and processed (boiled and fermented) seeds were analyzed for microbial load, physicochemical properties (pH, total titratable acidity and moisture contents), proximate composition, vitamin contents and antioxidant level. The boiled sample had the least microbial load (7.55 Cfu/ml) followed by the raw sample 8.50 (Cfu/ml). There was a progressive increase in the microbial load with an increase in fermentation time from 8.18 Cfu/ml to 8.40 Cfu/g in FW24 and FW120, respectively. The raw sample had least pH and moisture content of 5.78 and 9.50%, respectively. Boiling and increase in fermentation time led to significant increase in pH and moisture content of the samples.
The determination of the effect of processing on nutritional composition and level of undigested oligosaccharide in Cucumeropsis mannii seeds was carried out. The dried melon seeds were sorted, cleaned, soaked in 60mL water for 15 min for easy removal and de-hulled to get the cotyledons, which were divided into three portions. The first portion was used unprocessed, the second portion was boiled while the third portion was fermented for analysis. The microbial load, physicochemical analyses, proximate compositions, anti-nutritional factors, antioxidant activity, vitamins, mono and oligosaccharides sugars were determined. Processing led to significant increase in the pH, moisture contents buta reduction in the total titratable acidity. Processing increased protein, fat and ash contents. Significant reduction in anti-nutritional factors of boiled and fermented melon seed was noted. Processing led to significant increase in the antioxidant activity. The saccharide sugars reduced after processing. The study observed that processing increased significantly the nutritional composition of the melon seeds but significantly reduced the anti-nutritional factors.
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.
Traditional fermentation of dried seeds ofParkia biglobosais used to produce a local product called ‘iru’. It is a condiment consumed mostly in Western Nigeria. In this study, the effect ofBacillussubtilisBC4333starter cultures and different additives, such as local softening agents called ‘kuuru’,Hibiscus sabdariffaseed cotyledon and ash from cashew (Anacardium occidentals) plants as on the microbiological, physicochemical, and enzymatic properties of fermentedParkia biglobosaseeds were investigated. The dried seeds ofParkia biglobosawere processed by boiling the cotyledons withHibiscus sabdariffa,‘kuuru’ andAnacardium occidentals(cashew plant) ash using natural fermentation andBacillus subtilisstrainBC4333as a starter culture. The fermentations were carried out at 35°C for 36 hrs. Commercially fermented Parkiabiglobosaseed (called ‘iru-pete’) was used as control. All the samples were analyzed for microbial, physico-chemical and enzymatic properties using standard biochemical techniques. ‘Iru’ produced using ‘kuuru’ (IFK) had the highest microbial count of 7.88 log CFU/g, while the microbial count of íru’ produced with ash (IFA) and íru’ produced with dried seeds ofHibscus sabdariffa(IFH) were 7.69 log CFU/g and 7.75 log CFU/g respectively. The pH of the fermented products ranged between 7.06 and 7.91, while the unfermented sample (UFS) had pH 6.68. The unfermented sample had the highest total titratable acidity (TTA) of 2.6×10-2N while the ‘iru’ samples produced using ‘kuuru’(IFK) had the least TTA of 1.0×10-2N. Fermentation significantly increased the moisture content of the products. Starter culture fermented ‘iru’ (F14) had the highest protease, amylase and phytase activity of 232.3UPR, 0.41UAM and 71.85UPH respectively. Findings from this study suggest that ‘iru’ produced by addition ofBacillus subtilisstrain BC4333 had the best desirable biochemical qualities when compared to the other test additives and thus recommened for commercial scale.
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