DEODORIZATION OF FERMENTED FOOD CONDIMENT FROM PROSOPIS AFRICANA (AFRICAN MESQUITE) SEEDS AND ITS EFFECT ON NUTRIENTS AND ANTINUTRIENTS COMPOSITION
DEODORIZATION OF FERMENTED FOOD CONDIMENT FROM PROSOPIS AFRICANA (AFRICAN MESQUITE) SEEDS AND ITS EFFECT ON NUTRIENTS AND ANTINUTRIENTS COMPOSITION
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Date
2021
Authors
UBANGIDA, SULEIMAN
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Abstract
Prosopis africana seeds were processed to produce local fermented food condiment. The aim of
this study was to deodorize laboratory prepared fermented food condiment from Prosopis
africana seeds with potential chemical deodorant; cyclodextrin (CD), and powdered activated
carbon (PAC) and determine its nutrients and antinutrients composition. Heterotrophic bacterial
counts were determined using pour plate method and the growth increased exponentially from
days 1- 6, with peak counts at day 7 (2.24 x 106
, 1.54 x 107
, 1.16 x108
and 0.77 x109
) cfu/g and
day 8 (2.25 x 106
, 1.56 x 107
, 1.18x108
and 0.78 x109
) cfu/g respectively with steady growth,
offensive odor and dark mash sticky cotyledon at days 7 - 9. Cyclodextrin treated sample
2.5g/100g and PAC treated sample 2.5g/100g had the least odor (Barely perceived odor) 73.4%
and 86.6% respectively. In all, there were 27 volatile constituents in control sample using GC
MS, 19 in CD and 10 in PAC based on their retention time. The GC-MS of the control sample
had 27 volatile constituents while the sample treated with PAC (2.5g/100g) which achieved
86.6% deodorization had only 10 volatile constituents suggesting that the 17 constituents which
had been removed are largely responsible for the offensive odor. Treatment with deodorants
reduced antinutritional constituents like alkaloids from control 7.21mg/100g to 4.10mg/100g and
4.95mg/100g respectively for CD and PAC treated samples as well as saponins from
47.45mg/100g to 34.55mg/100g and 35.86mg/100g for CD and PAC treated samples
respectively. In conclusion, the present study depicted the potentiality of CD, and PAC as good
chemical deodorants for the deodorization of fermented food condiment from Prosopis africana
seed with PAC having the highest deodorization potential.
Description
A THESIS SUBMITTED TO SCHOOL OF POSTGRADUATE STUDIES, AHMADU
BELLO UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR
THE AWARD OF MASTER DEGREE IN NUTRITION
DEPARTMENT OF BIOCHEMISTRY,
FACULTY OF LIFE SCIENCES,
AHMADU BELLO UNIVERSITY,
ZARIA, NIGERIA