DEODORIZATION OF FERMENTED FOOD CONDIMENT FROM PROSOPIS AFRICANA (AFRICAN MESQUITE) SEEDS AND ITS EFFECT ON NUTRIENTS AND ANTINUTRIENTS COMPOSITION

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dc.contributor.authorUBANGIDA, SULEIMAN
dc.date.accessioned2023-02-20T09:52:02Z
dc.date.available2023-02-20T09:52:02Z
dc.date.issued2021
dc.descriptionA 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
dc.description.abstractProsopis 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.
dc.identifier.urihttps://kubanni.abu.edu.ng/handle/123456789/12779
dc.language.isoen
dc.titleDEODORIZATION OF FERMENTED FOOD CONDIMENT FROM PROSOPIS AFRICANA (AFRICAN MESQUITE) SEEDS AND ITS EFFECT ON NUTRIENTS AND ANTINUTRIENTS COMPOSITION
dc.typeThesis
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