Effects of Lactic Acid Fermentation on the Nutritional Quality of African Breadfruit Corn Beverages

Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds

“…Tables 1 and 2 both indicate significant (p<0.05) drop in ash from 8.52% in FFPS to 5.905% in FFPM, and from 3.16% in USBS to 0.88% in FSBM. The decrease contradicted the reported increase in ash in fermented garri by Irtwange and Achimba [14] but in accord with the reported decrease in ash by Adebayo [15] and Ifediba et al [10] for soaked lima beans and fermented African breadfruit-corn milk respectively. The significant decrease in the fermented mashes may be attributed to high mineral demand of the mixed culture typical of natural fermentation.…”

“…A similar result was obtained in Table 2, where the moisture content of unfermented soybean seeds (USBS) recorded significant (p < 0.05) decrease from 10.77 to 9.20% in the fermented mash (FSBM). Unlike reported increase in moisture in fermented starchy substrates [13,14] arising from liquefaction, saccharification and isomerization, a marginal decrease in moisture in protein rich substrates was reported by Ifediba et al [10] which was attributed to proteolysis by lactic acid bacteria. The significant drop in moisture in this case may be due to losses to sunrays and possible adsorption in the banana leaf wrapper.…”

“…There has been conflicting reports on variations in crude fiber in fermented foods. Whereas decrease in fiber has been reported [16,17,10], increase in fiber has been variously reported by Irtwange and Achimba [14] and Adebayo [15]. Thus the trend remains uncertain, but may relate to nature of fiber, micro flora and fermenting conditions.…”

“…Ene-Obong [18] Observed an increase in fat content after 12 h soaking of sorghum, while [17] reported an increase in crude fat content in Quality protein maize and soy blend for 24 h and 48 h using natural and controlled fermentation. On the contrary, Adebayo [15] reported a decrease in crude fat in lima beans after 12h soaking and Ifediba et al [10] recorded a marginal decrease in fermented African breadfruit-corn milk. However, the significant increase in fat in the fermented mashes in the present case may be attributed to lipase activities resulting in accelerated release of free fatty acids.…”

“…Oboh [9] evaluated the nutritional and sensory qualities of condiments produced from some underutilized legumes in Nigeria such as soybean (Glycine max), African locust bean (Parkia biglobosa) and pigeon pea (Cajanus cajan) which were subjected to solid substrate fermentation with recorded positive impact. Ifediba et al [10] Reported appreciable increase in nutritional properties of African breadfruit-corn fermented beverages. Enhanced nutritional value of fermented plant seeds, among other positive attributes have been reported by Okpara and Ugwuanyi [3].…”