ABSTRACT

 The study evaluated the chemical stability offlour produced from fermented African oil bean seeds obtained from Ndoro market in Ikwuano Local Government Area Abia State, packaged with different materials. Experimental design used was randomized completely design. Mature African oil bean seeds were manually sorted to remove dirt, stones, and defective seeds, then boiled in water at 100 °C for about 12 hours to soften the hard testa, were cooled slightly and manually dehulled to cotyledons. The dehulled cotyledons were sliced (2—3 mm thickness) to facilitate drying, then wrapped in blanched banana leaves, allowed to ferment naturally at ambient temperature (28 ± 2 °C) for 36 hours then oven-dried at 50 °C for 24 hours to constant weight and milled to flour. Completely randomized design was used for the study. The data collected was subjected to a one-way ANOVA, while the Duncan Multiple Range Test (DMRT) were used to compare the means at 95% confidence (p < 0.05) interval. The result showed that, proximate composition ranged from moisture GLD (4.64 -.765%) ALF, protein PPB (26.30% -26.32%) GLD, fat GLD (32.15 -32.82%) PPB, fibre GLD (6.18 - 6.62%) ZPL, ash PPB (2.07% - 2.08%) GLD, carbohydrate PPB (27.66 -28.62%) GLD and energy value GLD (509.09-511.24%) PPB. Mineral composition ranged from calcium PPB (31.51-31.65 mg/lOOg) ALF, iron ALF (3.23- 3.18mg/100g) PPB, magnesium ZPL (134.58-134.63 mg/lOOg) ALF and iodine ZPL (36.61-36.73 mg/lOOg) PPB. Vitamin composition ranged from Vitamin A PPB (1.71-1.86 mg/lOOg) GLD, Vitamin B3 ZPL (0.33mg/100g - 0.3129mg/100g) PPL, Vitamin C PPB (6.96 - 8.39) GLD. Physical Properties ranged from pH GLD (5.35 - 5.80) PPB and total titratable acid ALF (3.32- 3.59) GLD. The study showed that fermentation significantly enhances the nutritional profile of African oil bean seeds, increasing protein, fiber, and vitamin content while reducing antinutritional factors. Packaging and storage conditions critically influence nutrient retention, microbial safety, and product quality over time. I recommend that fermentation as the preferred processing method for African oil bean seeds should be adopted to maximize nutrient bioavailability and product quality