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American Journal of Food Technology

Year: 2014 | Volume: 9 | Issue: 6 | Page No.: 292-301
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Authors

Oyarekua

Mojisola Adenike

Bankefa

Emmanuel Olufemi

Keywords

Research Article

Effect of Using Different Containers During Fermentation on Microbial and Nutritional Quality of Sesame Seed

Oyarekua, Mojisola Adenike, Bankefa and Emmanuel Olufemi
An investigation was carried out to study the microbial evaluation and proximate composition and nutritional constituents of fermented sesame seed (Sesamum inducum) under different condition. Sesame seeds were fermented in fig leaves and also in a plastic container. The microbial investigation revealed the presence of Bacillus anthracis, B. pumilus, Pediococcus acidilactici, Lactobacillus delbrueckii and Lactobacillus plantarum. The proximate composition of the samples revealed that samples fermented in fig laeves were able to retained the nutritional value of the samples than those stored in plastic containers. Fermentation also increase some of the nutritional constituent: Protein having 54.70% increase and fat 50% increase after the 9th day of fermentation for sample fermented in fig leaf while that of plastic bowl had 39.29 and 30% increase for protein and fat content, respectively. Investigation into the 12th and 15th day of fermentation also revealed reduction in the nutritional constituent of the samples as seen in protein having 19.23 and 31.27% decrease for fig fermented samples and plastic bowl fermented sample respectively. The mineral content of the sample also revealed the presence of Calcium, Phosphorus, Potassium, Magnessium, Iron, Zinc, Manganessa and Selenium with fernentation having effect on the concentration. Investigation on Physio-chemical properties of the fermented sample revealed that the pH decrease from 6.3% on the 3rd day to 5.3% on the 9th day of fermentation for fig fermented sample and 4.6% for plastic fermented sample. The 11.48% increase was also observed for total titrable acidity after the 9th day of fermentation.
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