Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments


	Pakistan Journal of Nutrition
	Year: 2004 \| Volume: 3 \| Issue: 3 \| Page No.: 140-145 DOI: 10.3923/pjn.2004.140.145

Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments

Bridget O. Omafuvbe , Olumuyiwa S. Falade , Bolanle A. Osuntogun and Steve R.A. Adewusi

Abstract: The chemical (proximate composition, pH, total tocopherol, acid and iodine values, total and reducing sugars) and biochemical (alpha-amylase, sucrase and protease) changes occurring during the fermentation of locust bean and melon to the condiments - iru and ogiri respectively were monitored. Processing locust bean to the condiment involved boiling for 12 hours, soaking the seeds in water, dehulling, boiling for another 6 hours and fermentation for 3-4 days while melon is boiled for 6 hours, cooled and fermented. Boiling, soaking (in water) and dehulling of locust bean resulted in reduction of ash, crude fibre (CF) and total tocopherol but increased ether extract. Fermentation increased the pH value, crude protein (CP), reducing sugar, alpha-amylase, sucrase, protease and free amino acid, decreased the total sugar in both samples and also increased the CF of locust bean sample but had no effect on the CF in melon. Fermentation had no effect on total tocopherol content in both samples. Heat treatment and fermentation employed in processing both samples increased the acid value with a corresponding decrease in iodine value. High negative correlation was observed between acid and iodine values while a high positive correlation was observed between tocopherol and iodine value.

PDF Citation Report Citation

RELATED ARTICLES:

•	Effects of Fermented Parkia biglobosa Seeds at Varied Dietary Inclusion on Liver Function of Albino Wistar Rat

•	Effect of Ash, KOH and Millet on the Fermentation of Parkia biglobosa Seeds to Form a Condiment

•	Effect of Natural Fermentation on the Nutritive Value and Mineral Composition of African Locust Beans

•	Effect of Processing on Chemical Composition of Red Kidney Bean (Phaseolus vulgaris L.) Flour

How to cite this article:

Bridget O. Omafuvbe , Olumuyiwa S. Falade , Bolanle A. Osuntogun and Steve R.A. Adewusi , 2004. Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments . Pakistan Journal of Nutrition, 3: 140-145.

DOI: 10.3923/pjn.2004.140.145

URL: https://scialert.net/abstract/?doi=pjn.2004.140.145

COMMENT ON THIS PAPER

	Full Name:
	E-mail:
	Comments:

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		SCIMAGO

Follow @scialert

Science Alert