EFFECT OF FERMENTATION DURATION ON PROXIMATE COMPOSITIONS OF AFRICAN OIL BEAN (PENTACLETHRA MACROPHYLLA) SEEDS SLICES
Abstract
ABSTRACT
(Pentaclethra macrophylla Benth) seeds were processed according to standard method and feremented for the following durations: 24h, 48h, 72h, 96h and the unfermented sample served as control. The Proximate compositions of fermented and unfermented African oil bean seed ‘ugba’ were investigated and the results were statistically analyzed using a one-way Analysis of variance (ANOVA). The results showed that with the exception of the crude fibre and carbohydrate contents which reduced from 3.12% to 1.77% and 16.24% to 5.575, respectively, other proximate components increased with increase in fermentation time and were as follows: moisture (49.70-49.98), protein(14.90-17.52)%, Ash (1.88-2.02)% and fat (14.14-23.14)%. Results showed that the proximate compositions of the product increased as the time of fermentation increased, giving an indication that fermentation improves the nutrient composition. Moreover, increase in moisture content as fermentation time increased is an indication that fermentation of sliced African Oil bean (Pentaclethra macrophylla Benth) seeds beyond 48h could result to increased tendency of spoilage.
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