M.A. Balogun
Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
G.P. Oyeyiola
Department of Microbiology, University of Ilorin, Ilorin, Nigeria
ABSTRACT
Okpehe is a condiment derived from the fermentation of Prosopis africana seeds. This study was based on the changes in total sugar, amino acids and minerals during okpehe production. The condiment was processed using three methods namely traditional, autoclave and oven and labeled samples A, B and C respectively. The mean values of the total sugar present in the samples ranged between 0.10 mg/g and 0.05 mg/g for sample A; 0.08 mg/g for sample B and 0.10 mg/g and 0.06 mg/g for sample C at the end of fermentation. The total amino acids increased steadily throughout the period of fermentation for the three samples. The amino acid analysis revealed that the samples contained useful amounts of essential amino acids. Calcium, iron and copper increased in small amounts while there was a reduction in the quantities of potassium and manganese as fermentation progressed. The amount of zinc was constant throughout the period of fermentation while lead and cadmium were not detected in all the samples.
PDF References
How to cite this article
M.A. Balogun and G.P. Oyeyiola, 2012. Changes in the Nutrient Composition of Okpehe During Fermentation. Pakistan Journal of Nutrition, 11: 270-275.
DOI: 10.3923/pjn.2012.270.275
URL: https://scialert.net/abstract/?doi=pjn.2012.270.275
DOI: 10.3923/pjn.2012.270.275
URL: https://scialert.net/abstract/?doi=pjn.2012.270.275
REFERENCES
- Achi, O.K., 2005. Traditional fermented protein condiments in Nigeria. Afr. J. Biotechnol., 4: 1612-1621.
Direct Link - Aremu, M.O., A. Olonisakin, B.O. Atolaye and C.F. Ogbu, 2006. Some nutritional and functional studies of Prosopis Africana. Electron. J. Environ. Agric. Food Chem., 5: 1640-1648.
Direct Link - Anhwange, B.A., 2008. Chemical composition of Musa sapientum (Banana) peels. J. Food Technol., 6: 263-266.
Direct Link - Balogun, M.A. and G.P. Oyeyiola, 2011. Microbiological and chemical changes during the production of Okpehe from Prosopis africana seeds. J. Asian Sci. Res., 1: 390-398.
Direct Link - Eka, O.U., 1979. Effect of fermentation on the nutrient status of locust beans. Food Chem., 5: 305-308.
Direct Link - Fetuga, B.L., G.M. Babatunde and V.A. Oyenuga, 1973. Protein quality of some Nigerian feedstuffs. 1. Chemical assay of nutrients and amino acid composition. J. Sci. Food Agric., 24: 1505-1514.
CrossRef - Funtua, I.I., 1999. Application of the transmission emission method in ED-XRF for the determination of trace element in geological and biological materials. J. Trace Microprobe Tech., 17: 293-297.
Direct Link - Muhammad, N.O. and O.B. Oloyede, 2009. Protein fractions and amino acid profile of Aspergillus niger-fermented Terminalia catappa seed meal. Afr. J. Microbiol. Res., 3: 101-104.
Direct Link - Odunfa, S.A., 1985. Biochemical changes in fermenting African locust bean (Parkia biglobosa) during ‘iru’ fermentation. J. Food Technol., 20: 295-303.
CrossRefDirect Link - Ogbonna, D.N., T.G. Sokari and S.C. Achinewu, 2001. Development of an Owoh-type product from African yam beans (Sphenostylis stenocarpa) (Hoechst (ex. A.Rich.) Hanns.) by solid substrate. Plant Foods Human Nutr., 56: 183-194.
PubMed - Ogunshe, A.A.O., M.O. Omotosho and A.D.V. Ayanshina, 2007. Microbial studies and biochemical characteristics of controlled fermented Afiyo-a Nigerian fermented food condiment from Prosopis africana (Guill and Perr.) Taub. Pak. J. Nutr., 6: 620-627.
Direct Link - Oguntoyinbo, F.A., M. Huch, G.S. Cho, U. Schillinger, W.H. Holzapfel, A.I. Sanni and C.M. Franz, 2010. Diversity of Bacillus species isolated from Okpehe, a traditional fermented soup condiment from Nigeria. J. Food Prot., 73: 870-878.
PubMed - Omafuvbe, B.O., S.H. Abiose and O.O. Adaraloye, 1999. The production of Kpaye-a fermented condiment from Prosopis africana Taub. seeds. Int. J. Food Microbiol., 51: 183-186.
PubMed - Omafuvbe, B.O., O.O. Shonukan and S.H. Abiose, 2000. Microbiological and biochemical changes in the traditional fermentation of soybean for soy-daddawa-Nigerian food condiment. Food Microbiol., 17: 469-474.
CrossRefDirect Link - Oyenuga, V.A., 1968. Nigeria Foods and Feeding Stuffs: Chemistry and Nutritive Value. 3rd Edn., Ibadan University Press, Nigeria, pp: 99.
Direct Link - Spackman, D.H., W.H. Stein and S. Moore, 1958. Automatic recording apparatus for use in chromatography of amino acids. Anal. Chem., 30: 1190-1206.
CrossRefDirect Link - Van Veen, A.G. and K.H. Steinkraus, 1970. Nutritional value and wholesomeness of fermented foods. J. Agric., Food Chem., 18: 576-578.
PubMed