Abstract
Three Nigerian condiments were analyzed. Dried Irvingia gabonensis seeds and freshly fermented Parkia biglobosa and Prosopis africana were analyzed for their proximate composition, mineral contents and antimicrobial properties. The condiments were found to be very rich in protein (21.35 – 26.13%) with high energy values (351.13 – 595.05 kcal/kg). The moisture content of P. biglobosa and P. africana were very high (20.30 – 27.01%) compared to that of Irvingia gabonensis (3.75%) which, however, had a higher fat content (55.09%). I. gabonensis also had higher content of macro elements while P. africana was superior in micro elements. The extracts had higher anti-fungi activities but lower antibacterial activities. The activity index increased with the polarity of solvent of extraction, methanolic extract being the most potent with the highest inhibition activities between 22 ± 1 and 27 ± 1 for fermented P. biglobossa.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
