Effect of Softening Agents on The Chemical and Anti-Nutrient Compositions Of Fermented Prosopis Africana Seeds.
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Date
2015
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published by Technical University of Cluj Napoca, North Universitary Center of Baia Mare.
Abstract
The fermentation of Prosopis africana leads to the production of a local
condiment in Nigeria called Okpehe. In this study, Okpehe was processed
from Prosopis africana seeds using two chemical softening agents (wood
ash and potash) at different concentrations (1%, 5%, 10%, 15% and 20%).
Sample A was Okpehe processed with wood ash while potash was used for
processing sample B. The effect of these softening agents on chemical and
anti-nutritional (tannin, phytate and oxalate) composition of Okpehe was
investigated every 24 hours for 72 hours. Different concentrations (1%,
5%, 10%, 15% and 20%) of the antinutrients were used for the study.
There was a significant increase (p < 0.05) in pH (6.00 8.50), crude
protein (32.00 39.50%) and crude fibre (4.10 - 6.00%) while the amounts
of crude fat (12.02 7.20%) and carbohydrate (38.30 31.30%) decreased
significantly (p < 0.05) till the end of fermentation for all the samples.
There was reduction in the anti-nutritional content of Okpehe processed
with the two softening agents as fermentation progressed. Okpehe
processed with wood ash at 15% and that processed with potash at 20%
had better chemical composition and lower anti-nutritional values. Results
obtained from this study showed that wood ash is a better softening agent
that can be used in the processing of Okpehe with an accompanying
reduction in time and energy used in its production.
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Keywords
Softening agent, Chemical composition, Anti-nutritional composition, Prosopis Africana, Condiment