Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds
K. T. Adegbehingbe, S. Fakoya, B. S. Adeleke
Microbiology Research Journal International · pp. 1–11 · Published 7 Jul 2017
10.9734/MRJI/2017/34444Abstract
Aim: This study investigated the microbial contents, proximate compositions and the antinutrient contents of whole and ground fermented African breadfruit seeds. Methodology: The whole and ground samples were fermented for 72 hours. The microbial contents, pH, total titratable acidity and temperature of the samples were monitored on daily basis while their proximate composition and antinutrient contents were determined before and after fermentation. Results: Total microbial counts increased in both samples but higher in fermented ground samples. The microorganisms isolated were Bacillus (B.) subtilis, B. pumulis, Staphylococcus (S.) aureus, Lactobacillus (L.) plantarum, L. bulgaricus, Leuconostoc (L.) mesenteroides, Aspergillus (A.) niger, A. flavus and Saccharomyces (S.) cerevisiae. B. subtilis and L. plantarum were isolated from both samples throughout the fermentation period. The pH of the fermented ground samples decreased from 6.53 to 5.25 while the fermented whole samples decreased from 6.42 to 5.73. The TTA of ground and whole samples increased from 2.34% to 3.60% and from 2.43% to 3.12% respectively. The temperature of the ground sample increased from 27.6°C to 30.8°C while the whole sample increased from 27.8°C to 31.2°C. The crude protein contents of the fermented ground and whole samples increased from 18.40% to 25.71% and 24.39% while crude fat contents reduced from 5.45% to 2.61 and 3.47% respectively. The crude ash contents had higher content in fermented ground sample (3.13%) than fermented whole sample (2.13%) while fibre contents significantly reduced from 2.66% to 1.46% and 1.87% and carbohydrate contents from 61.53% to 54.87% and 55.63% respectively. All the antinutrient contents significantly reduced in both fermented samples with more reductions in ground sample. The fermented ground sample had highest overall acceptability than the whole sample and the raw sample. Conclusion: Improvement in the nutritional content and reduction in the antinutrient contents of the fermented samples suggest their usefulness as supplements in food and feed formulation for human and livestock.
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