Proximate and Antinutrient Composition of Some Local Food Condiments in Their Raw and Fermented Forms

Abstract

Aim: The aim of this study was to survey the proximate and anti-nutrient components of some local food condiments and their seeds. Study Design: Ability to compare the nutrient and anti-nutrient components in some local food condiments after processing. Five (5) samples in their raw and fermented forms were used for the study. The samples are Parkia biglobosa, oil bean seed, Sorel been seed, soybean and African locust bean. Study Area: Department of Biochemistry, University of Jos, Nigeria and National Veterinary Research Institute (NVRI), Vom, Plateau State. The study was carried out between March, 2016 to October, 2016. Methodology: Analysis on the proximate and anti-nutrient parameters was conducted using methods described by AOAC (Association of Official Analytical Chemicals). Results: The results show that fermented Oil bean seed (Ugba) had the highest moisture content and crude fibre (46.16±0.58) and (27.63±0.35) respectively while fermented Parkia biglobosa (Okpehe) had the highest content of crude protein (54.50±0.06). Fermented sorel bean seed (dawadawa botso) had the highest content of crude fat, Ash, Calcium and phosphorus (46.83±0.03), (7.69±0.04), (0.87±0.35) and (0.33±0.15) respectively while raw soybean dawadawa had the highest content of nitrogen free extract (NFE) (24.26±0.30). Raw Parkia biglobosa (Okpehe) had the highest content of tannin (10.45±0.52) while raw African locust bean dawadawa had the highest content of the anti-nutrients; oxalate and phytic acid (164.99±0.06 and 44.51±0.06) respectively. Conclusion: The results of this study suggest that fermentation improved the proximate components of these local food condiments and also significantly (P<0.05) reduced their anti-nutritional concentration