Effect of softening agents on the chemical and anti-nutrient compositions of fermented Prosopis Africana seeds.

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dc.contributor.authorBalogun, M
dc.contributor.authorOyeyiola, G
dc.contributor.authorOmojasola, P
dc.contributor.authorKolawole, F
dc.contributor.authorOyeyinka, Samson
dc.contributor.authorAbdulsalam, K
dc.contributor.authorSanni, A
dc.date.accessioned2018-12-19T11:25:35Z
dc.date.available2018-12-19T11:25:35Z
dc.date.issued2015
dc.description.abstractThe 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 ñ 8.50), crude protein (32.00 ñ 39.50%) and crude fibre (4.10 - 6.00%) while the amounts of crude fat (12.02 ñ 7.20%) and carbohydrate (38.30 ñ 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1467
dc.language.isoenen_US
dc.publisherCarpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romaniaen_US
dc.subjectSoftening agenten_US
dc.subjectChemical compositionen_US
dc.subjectAnti-nutritional compositionen_US
dc.subjectProsopisen_US
dc.subjectAfricanaen_US
dc.subjectCondimenten_US
dc.titleEffect of softening agents on the chemical and anti-nutrient compositions of fermented Prosopis Africana seeds.en_US
dc.typeArticleen_US

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