Nutritional Potential of Aqueous Soaked Fermented Pentaclethra macrophylla (Benth) Seeds

Abstract

The effect of fermentation on nutritional composition of Pentaclethra macrophylla (Benth) seeds was evaluated. P. macrophylla seeds were procured and divided into four portions. The seeds were hydrothermally treated to extract the cotyledons which were allowed to ferment for 24 h, 48 h and 72 h, while 0 h served as the control. The samples were differently oven dried and milled at the end of each fermentation period. There was significant difference (p2+), magnesium (Mg2+), phosphorous (P), sodium (Na+), zinc (Zn2+), manganese (Mn2+), iron (Fe2+) and potassium (K+). Although, there was statistical difference (p2+ (24 h fermentation), Zn2+ (24 h and 72 h fermentation periods) and K+ when compared to the control. The results obtained from the antinutritional estimation revealed a significant decrease in values of phytate, tannins, hydrogen cyanide and oxalate with increased fermentation period. The present study has therefore shown that increase in fermentation period increases nutritional composition and decreases antinutrients in P. macrophylla seeds.