Abstract
Ripe mango peels (Mangifera indica R) was naturally fermented for 96 h at room temperature (30oC). The quality of the fermented mango peels were accessed by determing the microbiological quality, proximate composition as well as the anti-nutritional content. Mixed flora of fungi and bacteria were isolated from the fermenting mango peels. Three species of fungi (Saccharomyces cerevisiae, Aspergillus flavus and Rhizopus oryzae) and five bacteria (Aerobacter clocae, Leuconostoc Micrococcus luteus, Streptococcus mutans and staphylococcus aureus) were identified. The result of the proximate analysis revealed that there was an increase in the protein content of the ripe mango peels fermented. There was no considerable difference in the fat and carbohydrate content while there was a decrease in fibre content. Antinutrients such as tannin and phytate decreased in the fermented sample. A decrease in pH was also recorded.
Highlights
The mango tree is erect roughly 10 – 30 m high, with a broad rounded canopy which may with age attain 30 – 38 m in width or a more upright, oval, relatively slender crown
The proximate composition of the fermented and unfermented mango peels in Table 2 reveals that fermentation of the peels increases the protein content of the fermented sample
The increase in protein of the fermented mango peels sample may be due to the fact that the microorganisms identified which degrades the sample readily may have secreted extracellular enzymes in the peels which subsequently increases the protein content of the fermented sample as well as microbial biomass (Odetokun, 2000)
Summary
Effect of fermentation on the chemical composition of mango (Mangifera indica R) peels. Ripe mango peels (Mangifera indica R) was naturally fermented for 96 h at room temperature (30oC). The quality of the fermented mango peels were accessed by determing the microbiological quality, proximate composition as well as the anti-nutritional content. Mixed flora of fungi and bacteria were isolated from the fermenting mango peels. The result of the proximate analysis revealed that there was an increase in the protein content of the ripe mango peels fermented. There was no considerable difference in the fat and carbohydrate content while there was a decrease in fibre content. Antinutrients such as tannin and phytate decreased in the fermented sample.
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