Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production

Abstract

Biochemical changes during fermentation of seeds of Prosopis africana for production of ogiri-okpei, a food condiment popular among people of West Africa were studied. Fermentation resulted in a net increase in concentrations of total soluble sugars and free amino acids, both reaching a peak after 72 h of fermentation but declining thereafter. Corresponding increases were observed in amylase and protease activities, respectively. Lipase activity was observed to be very strong, increasing throughout the duration of fermentation. Analyses of amino and fatty acid composition using an amino acid analyzer and gas liquid chromatography, respectively, revealed a wide variety of amino acids including glutamine > cystine > arginine and the fatty acids stearic > Arachidic > linolenic > linoleic in the unfermented seed in the highest concentrations. Fluctuations in the concentrations of these compounds were observed during the fermentation. At the end of 96 h fermentation, glutamine > cystine > lysine and an unidentified fatty acid > arachidic > linolenic acids were found in the highest concentrations. Marked increases in composition with increasing period of fermentation were observed for Ca, P, K, Mn, and Z. Transformations of amino acids, fatty acids, and minerals during the fermentation of this seed revealed during this study will contribute towards the development of an industrial process for ogiri-okpei as well as an understanding of its contribution to the nutrition of its consumers.

Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours

“…Cucurbitaceae is widely grown in sub-Saharan Africa not for the pulp which is bitter, but for the seeds which are particularly rich in protein and oil content ranging from 43 to 48 % (Badifu and Ogunsua 1991;Koffi et al 2008;Ogunbusola et al 2012). The full fat meal is used in several dietary preparations that vary with the food habits of the people (Odibo et al 1990;de Mello et al 2000). In SubSaharan Africa, C. mannii is prized for its oleaginous seeds.…”

Comparative analysis of antioxidative potentials of extracts of defatted unfermented and fermented locust beans

“…Free amino acids in the partially defatted locust bean condiment and non-defatted samples were extracted with 80 % ethanol (v/v) in accordance with the method of Odibo and co-workers (Odibo et al,1990). The free amino acids in the ethanolic extract were estimated using the ninhydrin colorimetric method (Rosen, 1957) using glycine as standard.…”

Fungi and aflatoxin analysis of processed ogiri-egusi and ogiri-ugba consumed in Abakaliki metropolis

“…Food condiments (seasoning/spices) are substances added to food to impact a particular flavor or to generally improve the sensory/chemical quality of the food/food products (Odibo et al, 1990;Njoku et al, 1990). …”

“…Several research has been carried out on the production of ogiri from the fermentation of African oil bean seed (Pentaclethra macrophylla) creeping melon (Colocynthis vulgaris) (Odunfa, 1985;Jideani and Okeke, 1991;David and Aderibigbe, 2010), Citrullus lanatus (David and Aderibigbe, 2010), seeds of castor oil (Ricinus comminus) (Odunfa, 1985;Jideani and Okeke, 1991), watermelon seed (Citrullus vulgaris) (Odunfa, 1985) and fluted pumpkin (Telfairia occidentalis Hook) (Odibo and Umeh, 1989). The choice of substrate for this food condiment, which is popular among many people in Nigeria, depends on the locality (Odibo et al, 1990).…”