The Chemical Composition of Bambara Groundnut Flours at Different Fermentation Periods

Abstract

Background: The antinutrients composition in bambara groundnut has predisposed a lot of people to health risks. Therefore, the study to determine the effect of fermentation on the nutrient and antinutrient becomes pertinent.
Objective: The study assessed the chemical composition of flours from fermented bambara groundnut.
Materials and methods: An experimental study design was used. The bambara groundnuts were fermented at different periods of twenty-four hours (BTF), fourty-eight hours (BFE), seventy-two hours (BST) and the unfermented portion coded zero (BZE) was used as the control. Proximate analysis was done and the mean, standard error of the mean (SEM) and analysis of variance (ANOVA) were done using statistical package for service solutions (SPSS) version 21. Means were separated by Duncan's Multiple Range Test and significance judged at P <0.05.
Result: There were no significant differences (P>0.05) in the moisture content. The control (BZE) had the highest carbohydrate (69.63%), fat (1.63%) though not significantly different (P>0.05) and a higher fibre content. Sample BFE had the highest protein value (21.82%) and ash (2.55mg) at a significant level (P<0.05). Sample BST had the lowest fibre value (1.20%). For the minerals assessed, BFE had the highest values in calcium and iron while BTF (24hr) had the highest in magnesium, manganese, copper and zinc.
There was no significant difference in the vitamin C, thiamine and riboflavin values. The antinutrient values of BZE was significantly higher than all of the sample flours (P<0.05).
Conclusion: The result showed that fermented flours of bambara groundnut had increased nutrients and reduced antinutritional factors.