Effect of fermentation period on the nutrient and anti- nutrient properties of Okpehe Seed (Prosopis Africana)

Abstract

Background:The intake of adequate nutrients had been known as a major determinant factor in fighting chronic diseases. Fermentation increases the level of some nutrient, digestibility and bioavailability and also decreases level of antinutrient, increase nutrient density and nutritional value.

Objective: This study evaluated the effect of different fermentation period on the chemical properties of Okpehe seed.

Methods: The Okpehe sample was obtained from Ogige main market in Nsukka Local Government Area of Enugu State, Nigeria. The seeds were prepared and allowed to ferment at different periods of 5days, 7days, 9days, 11days, and 14days. The plant samples were analyzed for proximate, vitamin, mineral and anti-nutrient at the different fermentation periods using standard procedures.

Results: 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, Calcium was significantly (P<0.05) increased with increased fermentation period with values ranging from 73.92-78.62 mg/100g with same trend for Magnesium, Potassium, Phosphorus, Iron, Sodium and Zinc. For anti-nutrient and vitamins, the fermentation of Okpehe significantly reduced the anti-nutrient and vitamin content of the samples.

Conclusion: The Okpehe seed 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.