ABSTRACT
Fermentation is a food processing method that can be used to diversity the foods uses of some underexploited plant food. This study evaluated the effect of different fermentation period on the chemical and antioxidant properties of Okpehe seed. The Okpehe sample was obtained from Ogige main market in Nsukka Local Government Area of Enugu State, Nigeria. The plant were prepared and allowed to ferment at different periods of 5th, 7th, 9th, 11th, and 14th. The plant samples were analyzed for proximate, vitamin, mineral and anti-nutrient at the different fermentation periods using standard procedures. The result showed that fermentation significantly (P<0.05) increased the moisture, ash and protein content of Okpehe with values ranging from 52.69 – 54.36 mg/100g, 2.37 – 2.45 mg/100g and 21.31 – 22.43 mg/100g respectively. On the minerals, Ca was significantly (P<0.05) increased with increased fermentation period with values ranging from 73.92 – 78.62 mg/100g with same trend for Mg, K, P, Fe, Na and Zn. For anti-nutrient and vitamins, the fermentation of Okpehe significantly reduced the anti-nutrient and vitamin content of the samples. The study concluded that in view of the nutrient availability, low anti-nutrient content and high level of proteins and fats present in the Okpehe after fermentation, it could be used as alternative source of protein in the diet/protein supplement. The study recommends among others that fermented Okpehe should be employed in the food industry as they can be used in making food supplements that are rich in proteins and minerals.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENT iv
TABLE OF CONTENTS v
LIST OF TABLES viii
ABSTRACT x
CHAPTER1
INTRODUCTION
1.0 Background
of the study 1
1.1 Statement of Problem 3
1.2 Objectives of the Study 4
1.2.1 General objective 4
1.2.2 Specific objective 4
1.3 Significance
of the Study 5
CHAPTER 2
LITERATURE REVIEW
2.0 Prosopis
Africana in Nigeria 7
2.1 Description
of Proposi Africana 8
2.2 Use of
Proposi Africana 9
2.3 Fermentation 10
2.3.1 Nutritional
Benefits of Fermentations 11
2.3.2
Benefit of Fermentation 11
2.3.3 Health
Benefits of Fermentation 12
2.3.4 Types of Fermentation Processes 13
2.3.4.1
Submerge cultivation 13
2.3.4.2 Solid substrate fermentation 13
2.4 Legumes 14
2.4.1
Benefits of legumes 14
2.5
Fermented Food 14
2.5.1.
Nutritional value of fermented Prosopis
Africana 15
CHAPTER
3
MATERIALS AND METHODS
3.1 Collection of Raw Materials 16
3.1.1 Preparation of Sample before Cooking 16
3.1.2 Fermentation Process 16
3.2 Preparation of fermented okpehe seed 18
3.3 Proximate
Composition Analyses of Unfermented and Fermented
Okpehe Seed
Seeds 19
3.3.1 Moisture content determination 19
3.3.3 Ash content determination 20
3.3.4 Fat
content determination 20
3.3.5 Crude fiber determination 22
3.3.6 Crude protein determination 23
3.3.7 Carbohydrate
determination 23
3.4
Mineral Determination of Unfermented and Fermented Okpehe Seed
Seeds26
3.4.1 Calcium and Magnesium determination 26
3.4.2 Potassium
and sodium determination 27
3.4.3 Trace metals determination 28
3.4.4 Determination
of phosphorous 29
3.5 Vitamin
Determination of Unfermented and Fermented Okpehe
Seed Seeds 30
3.5.1 Beta
carotene (Vitamin A) determination 30
3.5.2 Thiamin
(vitamin B1) determination 31
3.5.3 Riboflavin (vitamin B2)
determination 32
3.5.4 Niacin (vitamin B 3)
determination 33
3.5.5 Pyridoxine (Vitamin B6)
determination 34
3.5.6 Folic
acid (Vitamin B9) determination 34
3.5.7 Cyanocobalamin (Vitamin B12) determination 35
3.5.8 Ascorbic
acid (Vitamin C) determination 35
3.6 Phytochemical
Composition of Unfermented and Fermented Okpehe Seed 36
3.6.1 Determination
of Saponin 36
3.6.2 Alkaloid
determination 37
3.6.3 Flavonoids
determination 38
3.6.4 Tannin
determination 39
3.7 Statistical Analysis 40
CHAPTER 4
RESULTS AND
DISCUSSION
4.1 Proximate
Composition of Fermented Okpehe Seed 41
4.2 Mineral
Composition of Fermented Okpehe Seed 46
4.3 Anti-nutrient
Composition of Fermented Okpehe Seed 50
4.4 Vitamins
Composition of Fermented Okpehe Seed 54
CHAPTER
5
CONCLUSION AND
RECOMMENDATIONS
5.1 Conclusion 57
5.2 Recommendations 58
References 59
LIST OF TABLE
Table
4.1: Nutritional Composition of Okpehe Samples Proximate Composition
(% per
g of sample) 45
Table 4.2:
Nutritional Composition of Okpehe Samples Minerals (mg/100g) of
sample 49
Table 4.3:
Nutritional Composition of Okpehe Samples Anti-nutrient (mg/100g) of
sample 53
Table
4.4: Nutritional Composition of Okpehe Samples Vitamins (mg/100g) of
Sample 56
CHAPTER 1
INTRODUCTION
1.0. Background of the study
The intake of adequate nutrients had been known as a
major determinant factor in fighting chronic diseases. Studies have shown that
alteration in diets could have strong effects (both positive and negative) on
human health (Sarah, 2017). According to Birt et al., (2013), dietary adjustment may lead to disease conditions
such as diabetes, obesity, Hypertension, certain cancer and cardiovascular
diseases. The over-dependence on imported foods and socio-cultural changes has
placed African traditional diets at distinct disadvantages (Sabate and Wien,
2015). In Nigeria there are several methods of food processing that enhances
the nutrient content of the food such as germination, fermentation, sprouting,
soaking and other autolytic treatment (Anderson et al., 2010).
Fermentation is a food processing method that can be
used to diversify the foods uses of some underutilized plant food like fluted
pumpkin seed. Fermentation is an age long method of processing cereals and
legumes with varying duration (2days, 4days, 7days and 14days). It increases
the level of some nutrient, digestibility and bioavailability and also
decreases level of antinutrient, increase nutrient density and nutritional
value which may result to changes in the vitamin content (Balogun, 2012). Foods
fermented includes African oil bean (Ugba), Castor seed (Ogiri), Fluted pumpkin
seed (OgiriUgu), Soybean (Okpiye), Sorghum (Ogi) and others (Fowoyo 2017).
Okpehe seed (Prosopis
africana) is one of the widely known legume seed crops in Nigeria, which in
a fermented state, is used as a food condiment (Fowoyo, 2017). It consists of about 45 species of leguminous
spiny pod-bearing trees and shrubs found in subtropical and tropical regions
(Balogun and Oyeyiola, 2011). Prosopis africana
belongs to the family Fabaceae and subfamily Mimosoideae (USDA, 2011). It grows
widely in the Middle Belt and Northern parts of Nigeria (Aremu et al., 2006; Fowoyo, 2017).
Prosopis
africana also known as
African mesquite or iron tree is the only species of Prosopis that is
indigenous to tropical Africa. Its tree could be between 4-20m long. This tree
is characterized by a deep, fast-growing tap root. Prosopis africana is mostly found growing in the savanna regions of
western Africa (Fasidi et al., 2000;
Anhwange et al., 2020). It has
different names by the various ethnic groups in Nigerian. Prosopis africana is the only species found in the savanna,
especially in Senegal and Nigeria. Because this species is not cultivated, it
is often referred to as wild, but edible crop (Ola-Adams and Onyeabusim, 2013).
Prosopis africana
has vast social, economic,
cultural, medicinal and agricultural values. It is widely used and consumed in
the entire country and beyond. It is very popular for its seeds, highly priced
food condiment or seasoning, rich in protein, fatty acids and other vital nutrients
and minerals (Ayanwuyi et al., 2010;
Amusa et al., 2010; Fowoyo, 2017).
Organism
actively involved in the fermentation of P. africana is Bacillus
species, predominantly are B. subtilis, B.pumilus, B. licheniformis andB.
megaterium (Oguntoyinbo et al., 2010; Musa, 2011). According to many studies (Sivasankar 2009; Musa, 2011; Fowoyo 2017; Anhwange et al., 2020).
Therefore,
this work is designed to know the effect of different fermentation period on
the chemical and antioxidant properties of Okpehe seed.
1.1 STATEMENT OF PROBLEM
In
most African countries including Nigeria, the problem of food security is not
just that of inadequate food but it is also a problem of loss of food due to
spoilage. Lack of adequate food preservation methods is a major problem
contributing to food insecurity in Africa. The high costs and infrastructural
requirement of many advanced food preservation methods such as refrigeration,
freezing, canning and irradiation have greatly reduced their applications in
the developing world (Ibe and Orabuike, 2009; Inayat et al., 2017).
One of the major contributing factors of processing Prosopis
africana (African mesquite) is the problem of nutrient and protein
malnutrition. The tradition fermentation of the seed which improves effective
utilization is still at its rudimentary stage and needs a lot of improvement
and standardization (Karim and Adekunle, 2010).
There is limited information on the microbiology of
ferment African mesquite (Okpehe seed). The characteristics smell of Okpehe is
undesirable to most consumers despite its rich nutrient composition and other
desirable organoleptic attributes, there is need to monitor the fermentation
process and its role in flavor development in other to understand its influence
on the chemical composition substrate modification and synthesis of vitamins
and its antioxidants.
Most studies of African fermented foods have focused
on isolation and identification of desirable microorganisms involved in the
fermentation process. (Gadaga et al.
2004; Okorie and Olasupo, 2013). There is limited information on the occurrence
and growth of pathogens in African fermented foods compared to developed
countries in Europe and North America. The traditional processing method of
fermenting the African mesquite seed into Okpehe is riddled with issues of
product safety and quality inconsistency. The growth and occurrence of
organisms of public health importance in Okpehe is of great concern. Natural
fermentation process used routinely in the fermentation of Okpehe allows
participation of diverse microorganisms which may include contaminants (Fowoyo,
2017).
The
participation of pathogenic and spoilage microorganisms during fermentation and
production of Okpehe is not surprising especially during fermentation under
very poor hygiene condition. In some studies, a few pathogens have been
detected through the cultural-based method. Most of them except Eschericia coli
and Staphylococcus aureus were identified only to the genus level (Ogueke et al,. 2010; Eze et al., 2014). Anyanwu et al.
(2016) and Ogbulieb et al. (2014)
have both reported the presence of E. coli, Klebsiella and Staphylococcus
species in samples of ugba. The presence of these organisms in the product
constitute a source of concern to the consumers who are increasingly becoming
safety conscious.
This
work therefore, aim to assess the effect of different
fermentation period on the chemical properties of Okpehe seed.
1.2
OBJECTIVES
OF THE STUDY
1.2.1 General
objective
The
general objective of this study is to assess the effect of different
fermentation period on the chemical and antioxidant properties of Okpehe
seed.
1.2.2 Specific objective
The specific objectives are to:
i.
Determine the proximate
composition of the fermented okpehe seed.
ii.
Evaluate the mineral
composition of the fermented okpehe seed.
iii.
Determine the vitamin
composition of the fermented okpehe seed.
iv.
Determine the anti-nutrient
composition of the fermented okpehe seed.
1.3 SIGNIFICANCE
OF THE STUDY
The result from the study, this will give an insight
into the nutritive quality which will help reseachers.
The result of this study will help to lessen Nigeria
total dependence on getting protein from only animal origin, as the data will
serve as a guide to food industries to use fermented okpehe seed as a source of
protein.
Community
health workers, nurses, nutritionist and dietitians can use the information to
develop products for individuals.
It will help the consumers to know the nutritional
value of what they consume, this information can also be incorporated in food
composition data in our country.
The
knowledge and use of these plant foods can complement the conventional sources
and hence it will assist in eliminating malnutrition in our communities
The changes induced by natural fermentation will be
well established through scientific monitoring in order to upgrade the
utilization of the fermentation condiment and improve its organoleptic
attributes.
It is important to upgrade the traditional
fermentation of Okpehe seed in order to enhance products quality,
wholesomeness, shelf stability and consumers acceptability.
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