Classical techniques for assessment of
bioavailability of nutrients generally involve in vitro tests with animals.
Protein utilization measured as protein efficiency ratio (PER) and the
digestibility of soybean and some legume are hardly improved by fermented
soybean any better than from the cooked substrate. Nevertheless, some reports
indicate otherwise. Achinewhu (a983) reported that fermentation heat treatment
improved apparent digestibility, feed conversion efficiency and protein
efficiency ration when rats were fed on diets of African oil bean seeds
rations.
Eka (1980) studied the effect of
fermentation on the nutrient content or locust beans and reported that protein
and fat increased when fermented whereas the quality of carbohydrates
decreased. Increased levels of the amino- acids were also reported except for
arginine, leucine and phenylaarie. Similar result were reported for other seeds legumes (Odunfa, 1985b;
Achinewhu, 1988; Sakar et al., 1988). Soluble product increase during fermented
product. Alanine, lysine and glutamic acid were the predominant amino acids
with arginine and proline occurring in
small amounts (Odunfa, 1983a; Aidoo, 1986). The improved nutritive values were
attributed to the increase in amino acid profiles due to fermentation.
Food condiments made from vegetable
protein may be a good sources of certain B vitamins, but are deficient in
ascorbate and some fat-soluble vitamins, but are deficient in ascorbate.
Achinewhu and Ryley (1986) have shown that fermentation significantly increased
the content of thiamine, riboflavin and niacin in African oil bean. Similar
changes were observed during the fermentation of meon seed and fluted pumpkin
seed (Achineqhu, 1986a,b). Ogbonna et. al (2001) Observed increase in calculi,
phosphorus and potassium when African yam bean was fermented for condiment
production.
MATERIALS AND METHOD OF FERMENTATION OF NIGERIA FOOD
CONDIMENTS
MATERIALS: Traditionally fermented product of African oil bean
(Ugba), locust bean (iru) mesquite seed (Okpei) and castor bean (Ogiri) will be
bought from Abakpa market Abakaliki in Ebonyi state Nigeria.
Isolation of microorganisms
Fermented
samples (Ugba, Ogiri, Iru, Okpei) were taken aseptically from traditionally
fermented beans. One gram of the sample will be thoroughly mashed with
laboratory pestle and motar and mixed with 9ml of normal saline water as a
diluents in a McCarteny bottle and the content was thoroughly shaken.
Subsequent serial dilution (10-2, 10-3, 10-4,
10-5, 10-6) were made from this solution by adding
serially 1ml of solution from preceding concentration of 9ml of the diluments,
using sterile syringe. The nutrient agar will be prepared by adding 11ml of
distilled water to 2.8g of agar in a conical flask. Unto a Petri-dish
containing 0.1ml of the inoculums, 1 to
15ml of the sterile warm (45oc) nutrient agar will be poured. The plated will
be labeled appropriately, inverted and incubated at 30oc for 24hr in a
Gallenkamp incubator.
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