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Sep 20, 2024Keywords:
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Effect of fermentation on nutrients and phytonutrients content of potatoes (Solanum tuberosum L.)
Abstract
The aim of this study was to investigate the effect of fermentation on potato nutrients and phytonutrients. Potatoes were washed, sliced and 140g were submerged in jars of 500ml containing 300ml of 2% brine solution. The jars were closed with lids and allowed to ferment spontaneously for 7 days. There was no interaction effect for moisture, starch and protein, while a significant effect was observed for phytonutrients and minerals at P<0.05. Moisture content ranged from 75.89 to 80.44%, starch from14.45 to 18.87% and protein ranged from 1.87% to 2.09%. Total phenols ranged from 11.98mg/100g for fermented Kinigi to 14.90mg/100g for non-fermented Kirundo, total anthocyanins ranged from 0.05mg/100g for fermented Mabondo to 0.92mg/100g for non-fermented Sangema. Vitamin C ranged from 1.29mg/100g for fermented Sangema to 12.14mg/100g for non-fermented Kinigi. There was a change in minerals during fermentation, calcium from 8.11mg/100g to 2.15mg/g, zinc from to 0.32 to 0.10 mg/100g, magnesium from 20.48 to 7.40mg/100g, iron from 0.86 to 0.17mg/100gram, potassium from 542.88 to 299.19mg/100gram, phosphorus from 69.77 mg/100g to 28.22 mg/100g. Fermentation reduced nutrients and phytonutrients in potatoes, potentially due to leaching into fermenting solution or utilization as substrates of fermenting microbes. However, fermentation may also generate bioactive compounds along with flavor that impart health benefits and enhance palatability for consumers.
