Effect of fermentation period on the chemical and Anti-oxidant properties of okpehe seed (Prosopis Africana)

ABSTRACT

Fermentation is a food processing method that can be used to diversity the foods uses of some underexploited plant food. This study evaluated the effect of different fermentation period on the chemical and antioxidant properties of Okpehe seed. The Okpehe sample was obtained from Ogige main market in Nsukka Local Government Area of Enugu State, Nigeria. The plant were prepared and allowed to ferment at different periods of 5^th, 7^th, 9^th, 11^th, and 14^th. The plant samples were analyzed for proximate, vitamin, mineral and anti-nutrient at the different fermentation periods using standard procedures. The result showed that fermentation significantly (P<0.05) increased the moisture, ash and protein content of Okpehe with values ranging from 52.69 – 54.36 mg/100g, 2.37 – 2.45 mg/100g and 21.31 – 22.43 mg/100g respectively. On the minerals, Ca was significantly (P<0.05) increased with increased fermentation period with values ranging from 73.92 – 78.62 mg/100g with same trend for Mg, K, P, Fe, Na and Zn. For anti-nutrient and vitamins, the fermentation of Okpehe significantly reduced the anti-nutrient and vitamin content of the samples. The study concluded that in view of the nutrient availability, low anti-nutrient content and high level of proteins and fats present in the Okpehe after fermentation, it could be used as alternative source of protein in the diet/protein supplement. The study recommends among others that fermented Okpehe should be employed in the food industry as they can be used in making food supplements that are rich in proteins and minerals.