Balogun, MOyeyiola, GOmojasola, PKolawole, FOyeyinka, SamsonAbdulsalam, KSanni, A2018-12-192018-12-192015http://hdl.handle.net/123456789/1467The 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.enSoftening agentChemical compositionAnti-nutritional compositionProsopisAfricanaCondimentArticle