Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

Abstract

It has also been reported of fermentation to decrease the phytate content of chickpea by 45 % and increase the protein content by 13 %. 6 In another study by Adeyemo et al.,7 the outcome of the fermentation of sorghum on tannin, phytic acid, protease inhibitor, and trypsin inhibitor at 0, 72, and 120 hours were assessed, the results showed a significant reduction of tannin (72 %), phytic acid (60 %), protease inhibitor (30 %), and trypsin inhibitor (69 %) at 120 hours. Different fermentation techniques have been used to produce healthy food products from poisonous crops like Carica papaya seeds and Adenanthera pavonine. 8,9,10 Some studies have also reported that fermentation led to the increase in the bioavailability and concentration of amino acids, minerals and vitamins. 11 Chrysophylum albidium Linn Sapotaceae, widely known as African star apple is an African forest fruit tree species. 12 Fruits from these plants are sweet and edible, and usually consumed as desired. On the other hand, the seeds from this fruit are poorly utilized, and there is limited information on its usefulness. The seeds because of their poor utilization, have however gained the interest of researchers over the years. Omeje et al 13 reported these seeds as one of the un-exploited sources of Phyto-oil that could serve as an alternative to oil from conventional plants such as coconut, oil palm, cotton seeds, soybeans, groundnuts, sunflower, and rape seeds. Nutrition wise, C. albidum seeds have been reported to have high levels of energy, however, the presence of antinutrients such as phytate, oxalate, saponin, and tannin in the seeds have hindered humans and animals from benefitting nutritionally from them. 14 C. albidium seeds have been investigated and reported to be an alternative to starch from conventional sources such as sago starch, corn starches, cassava starch, potato starch, maize starch, bean starch, and glutinous rice starch. They have also been utilized in non-food and food applications. 15