Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation

Journal of Food Science and Technology
V H DifoU S Ndidi

Abstract

This study was conducted to investigate the effect of open and controlled fermentation on the proximate composition, mineral elements, antinutritional factors and flatulence-causing oligosaccharides in Vigna racemosa. The open fermentation was carried out using the microorganisms present in the atmosphere while the controlled fermentation was carried out using Aspergillus niger as a starter. The proximate composition of the Vigna racemosa, some anti-nutrients and the mineral elements were analyzed using standard procedures. The protein content was increased by 12.41 ± 1.73 % during open fermentation while it decreased by 29.42 ± 0.1 % during controlled fermentation. The lipids, carbohydrates, crude fibre and ash content were all reduced in both types of fermentation except the moisture content which increased in controlled fermentation. Apart from calcium, the other elements (Fe, Na, Mg, Zn, and K) suffered reduction in both types of fermentation. The phytate, tannin, alkaloids, hydrogen cyanide, lectins, trypsin inhibitors and oxalate content all had drastic reductions in both types of fermentation. Open and controlled fermentation reduced the levels of both raffinose and stachyose. The percentages of reduction due to controll...Continue Reading

References

Jan 1, 1991·Plant Foods for Human Nutrition·E CarnovaleE Marconi
Jan 1, 1969·World Review of Nutrition and Dietetics·O L Oke
Jul 1, 1997·Letters in Applied Microbiology·T K BhatB Singh
Jun 26, 2003·Molecular Microbiology·Ronald P de VriesJaap Visser
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Citations

Dec 26, 2018·Critical Reviews in Food Science and Nutrition·Jocelin RizoRomina Rodríguez-Sanoja

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