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Aim: The study aimed to ascertain the effect of different fermentation methods and time on the proximate and reduced the anti-nutrient contents Kersting’s groundnut (Macrotyloma geocarpum). Design of the Study: A comparative effect of different fermentation methods on the proximate and anti-nutrient content was evaluated. Place and Duration of Study: Department of Microbiology and Central Science Laboratory, Federal University of Technology, Akure, Nigeria, between March 2013 and June 2014. Methodology: The seeds were de-husked and sorted to remove extraneous matters. Liquid and solid fermentation were carried out using standard analytical methods. The proximate and antinutrients (trypsin inhibitor, tannin, oxalate, phytate) of the fermenting samples were analysed every 24 h during fermentation. Results: Proximate analysis revealed that moisture content significantly (P=0.05) decreased from 6.25±0.14% to 4.69±0.06% and 4.89±0.02% after 24 h of liquid and solid fermentation respectively. Liquid fermentation significantly (P=0.05) increased the protein content of the groundnut from 18.11±0.50% to 21.10±0.49% and 22.47±0.48% after 24 h and 48 h respectively. No significant difference (P=0.05) was observed after 72 h of fermentation. While solid fermentation significantly (P=0.05) increased protein content from 18.11±0.50% to 19.08±0.01% after 72 h. Both fermentation methods significantly (P=0.05) reduced crude fibre and increased fat content respectively. Soluble carbohydrate decreased significantly (P=0.05) from 63.72±0.39% to 58.17±0.87% after 48 h of liquid fermentation. Anti-nutrient (trypsin inhibitor, tannin, oxalate and phytate) contents decreased significantly (P=0.05) more in liquid state fermentation than in solid state fermentation. Trypsin inhibitor unit significantly (P=0.05) reduced from 72.18±0.00 mg/g to 12.28±0.38 mg/g and 24.17±0.01 mg/g after 24 h of liquid and solid fermentation respectively. However, a significant (P=0.05) increase was observed in trypsin inhibitor content after 48 h of both fermentation methods. Conclusion: The research has revealed that 24 and 72 h liquid and solid fermentation of Kersting’s groundnut significantly (P=0.05) enhanced the proximate content. The anti-nutrient contents also reduced significantly (P=0.05) in liquid fermentation.
Aim: The research aimed to reveal the effect of liquid and solid fermentation on the mineral and amino acid contents of Kersting’s groundnut (Macrotyloma geocarpum). Design of the Study: A comparative effect of liquid and solid fermentation on the mineral and amino acid contents was evaluated. Place and Duration of Study: Department of Microbiology and Central Science Laboratory, Federal University of Technology, Akure, Nigeria from June 2013 to April 2014. Methodology: The seed of Kersting’s groundnut were de-husked and subjected to liquid and solid fermentation using standard methods. The titratable acidity (TTA), Mineral and Amino acid contents (essential and non-essential) of the fermenting samples were accessed every 24hrs during fermentation. Results: TTA decreased (P=.05) from 0.035 at 0hr to 0.025 mg lactic acid/g at 72hrs of both liquid and solid fermentation. TTA decreased significantly (P=.05) as the fermentation time increased. Potassium (K) content decrease significantly (P=.05) from 300.83±0.11 mg/100 g at 0hr to 217.60±0.07 and 289.26±0.15 mg/100 g at 72hrs of liquid and solid fermentation respectively. Magnesium content reduced significantly (P=.05) from 18.65±0.03 mg/100 g at 0hr to 6.93±0.01 and 7.32±0.04 mg/100 g after 24hrs of liquid and solid fermentation respectively. The value was observed to increase significantly (P=.05) to 15.24±0.60 mg/100 g and 24.27±0.03 mg/100 g after 72hrs of both liquid and solid fermentation respectively. Copper was observed to be absent in the groundnut. A total of 17 amino acids were analysed in the groundnut. Leucine was found to be the most abundant essential amino acid with a value of 7.19±0.00 g/100g protein while Glutamic was the most abundant non-essential amino acid with a value of 15.84±0.01 g/100 g protein. The total essential amino acid (TEAA) ranges from 46.39% to 46.85% of the total amino acid (%TAA). Conclusion: The study revealed variation in the mineral contents has the fermentation time increased. Amino acid content was observed to increase significantly after 24 and 48hrs of liquid and solid fermentation respectively.
Journal of the Science of Food and Agriculture
Studies on the solid substrate fermentation of bambara groundnut (Vigna subterranea (L) Verde)1994 •
2018 •
The effect of bioprocess on the nutritional quality of bambara groundnut ( Vigna subterranean (L) Verdc. ) flour was studied and in-vitro protein digestibility of the raw (non-bioprocessed) flour was found to increase from 70.74 to 89.70% after fermentation while anti-nutritional factors was found to decrease from 4.72, 870.30, 1470.15, 1.85 and 8.40 mg/100gm to 2.08, 383.70, 1023.10, 0.55 and 3.30 mg/100 gm for tannin, polyphenol, phytate, oxalate and trypsin inhibition activity (TIA) respectively. The results was evident that the antinutrient concentration in bambara groundnut can be eliminated or reduced to tolerable level through the bioprocess of fermentation, thus increase protein digestibility. The crude protein content of raw bambara seeds was found to be 20.80% and slightly decreased after fermentation (19.70%). The results showed that bioprocess had no significant effect on protein content. Crude fat content significantly (p ˂ 0.05) increased from 6.80 to 8.79% after ferme...
Food Science and Quality Management
Effect of Fermentation on Antinutritional Factors and in Vitro Protein Digestibility of Bambara Nut (Voandzeia subterranean L.)2015 •
Bambara nut ( Voandzeia subterranean L. ) has better nutritive values than most other legumes. However, it is being underutilized due to long cooking time, antinutritional constituents and dehulling constraints. Fermentation as a unit operation has been able to address most of the factors responsible for the underutilization of some legumes. In this study, a full factorial block design comprising of time (0, 12, 24, 36, 48, 60 and 72 h) and Rhizopus combinations (A, B, C, AB, AC, BC and ABC) were used. Three species of Rhizopus ( R. oligosporus (A) , R. oryzae (B) and R. nigricans (C)) and their combinations were used in the fermentation for 3 days. Fermented samples that were collected at 12 hourly intervals were blanched, dried and milled to Bambara Flour (BF). The BF was evaluated for tannin, oxalate, phytate, trypsin inhibitors and in vitro protein digestibility (IVPD). The results show that fermentation significantly (p < 0.05) reduced the antinutritional factors and enhanc...
LWT - Food Science and Technology
Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method2007 •
Asian Food Science Journal
Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour2019 •
Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional factors and drudgery in dehulling. In this regard, this study determined effects of fermentation on antinutritional and functional properties of bambara nut flour. Bambara nut was procured from local market in Abeokuta while pure culture of Rhizopus oligosporous was obtained at the Department of Food Science and Engineering, Ladoke Akintola University of Technology. Bambara nut was fermented for 12, 24, 36, 48, 60 and 72h at 32ºC and dried in oven (55ºC/24 h). The antinutritional (tannin, oxalate, phytate, and trypsin inhibitor) and functional properties (water-absorption-capacity, solubility and swelling power) of the composite flour were determined. The data obtained were subjected to descriptive and infer...
Journal of Food Quality
Comparative Analysis of Proximate Compositions, Physical Properties, and Sensory Attributes of Kersting’s Groundnut (Macrotyloma geocarpum (Harms) Maréchal & Baudet) Accessions2023 •
Bambara groundnut is an underutilized legume species grown in many parts of Nigeria. It is a hardy plant being highly resistant to drought and produce comparable yields when grown under extreme climatic conditions. This research investigated the effect of cooking on the proximate and anti-nutritional composition of two landraces of Bambara groundnut (Vigna subterranea). After cooking of the Bambara groundnut seeds, significant (p<0.05) decrease in crude fiber, crude fat, total ash and total carbohydrate were observed in both landraces of Bambara groundnut compared to the raw seeds. Conversely, significant (p<0.05) increase in moisture content was observed. Cooking significantly reduced the levels of tannins, oxalate and phytic acid on both landraces. The present study showed that cooking had effect on both proximate and anti-nutrients composition of Bambara groundnut, while differences were also observed between the two landraces studied.
2020 •
The proximate and some essential mineral compositions of groundnuts processed by different methods for consumption were determined. The parameters were analyzed using standard methods of the Association of Official Analytical Chemists (AOAC, 2005) and Greenfield and Southgate, 2003. From the results obtained, it was found that the proximate compositions (%) of the groundnuts boiled with the pods were – moisture content (18.77 ± 0.02), crude protein (22.93 ± 0.06), crude fat (38.94 ± 0.03), crude fiber (1.75 ± 0.02), ash (3.90 ± 0.04) and carbohydrate (13.73 ± 0.04). Groundnuts roasted with the pods had– moisture content (2.91 ± 0.04), crude protein (29.73 ± 0.08), crude fat (50.11 ± 0.04), crude fiber (4.36 ± 0.03), ash (5.14 ± 0.03) and carbohydrate (7.76 ± 0.05) while those of the groundnuts roasted without pods were – moisture content (2.88± 0.04), crude protein (26.64 ± 0.06), crude fat ss(49.04 ± 0.02), crude fiber (4.26 ± 0.03), ash (4.73 ± 0.02) and the carbohydrate (11.50 ± ...
Journal of Food Quality
Comparative Analysis of Proximate Compositions, Physical Properties, and Sensory Attributes of Kersting’s Groundnut (Macrotyloma geocarpum (Harms) Maréchal & Baudet) AccessionsKersting’s groundnut (Macrotyloma geocarpum, Harms) is a legume crop with nutritional potential in West Africa where it is widely consumed due to its palatability. The present study investigated the physical characteristics, nutritional composition, and organoleptic properties of five Kersting’s groundnut accessions selected based on their yield performance, stability, and seed color. Physical characteristics (seed size, length, and thickness) were determined using a Vernier Caliper while a laboratory weighing scale was used to determine 100-seed weight. Protein and fat contents were analyzed using micro-Kjeldahl and Soxhlet systems, respectively. Dietary fiber content was determined using the AOAC method while carbohydrate content was determined using the method of difference. Amino acids were hydrolyzed and determined using the liquid chromatography method. Ten trained panelists participated in testing the cookability of the samples while 30 untrained panelists were involved in th...
임실출장샵 ⅲ 임실콜걸샵 「ㅋr톡_K O M 2 0 」(↔)( S O D 27_NЁT ) 임실출장안마 ₩ 임실출장마사지 ₩ 임실유흥업소 ₩ 임실모텔출장 ₩ 임실출장아가씨 ₩ 노콘가능
임실출장샵 ⅲ 임실콜걸샵 「ㅋr톡_K O M 2 0 」(↔)( S O D 27_NЁT ) 임실출장안마 ₩ 임실출장마사지 ₩ 임실유흥업소 ₩ 임실모텔출장 ₩ 임실출장아가씨 ₩ 노콘가능2019 •
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