EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS
EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS
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Date
2018-04
Authors
MUHAMMAD, ABDULKADIR
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Abstract
The effects of fermentation and toasting on the nutrients and antinutrients composition of Senna obtusifoliai seeds were investigated. Senna obtusifolia seeds were fermented with Aspergillus niger at an ambient (27-30°C) temperature for five days. Senna obtusifolia seeds were also toasted at 80oC in open pan using hot plate for 10 min. Raw Senna obtusifolia seeds contained 7.45mg/100g moisture, 33.33mg/100g crude protein, 17.25mg/100g lipid, 9.49mg/100g dietary fibre, 4.50mg/100g ash, 37.99mg/100g nitrogen free extract. Antinutrients composition of raw Senna obtusifolia was 3.95mg/100g tannins, 3.74mg/100g phytates, 2.13mg/100g oxalates and 2.62mg/100g saponins, 11.23 TUI/mg trypsin inhibitor and 5.77 IC50 (mg/ml) alpha amylase inhibitor. Fermentation increased the crude protein of Senna obtusifolia but reduced nitrogen free extract, moisture, lipid and dietary fibre. Toasting reduced moisture, dietary fibre, crude protein but increased lipid, ash and nitrogen free extract. Toasting/fermentation (toasting followed with fermentation) increased moisture, nitrogen free extract and ash but reduced crude protein, dietary fibre and lipid. Fermentation reduced the tannins by 38%, phytates by 84%, oxalates by 36%, saponins by 37%, trypsin inhibitor by 12% and α-amylase inhibitor to 6.40 IC50 (mg/ml) while toasting reduced tannins by 63%, phytates by 89%, oxalates by 61%, saponins by 66%, trypsin inhibitor by 40% and α-amylase inhibitor to 13.05 IC50 (mg/ml). Toasting/fermentation reduced tannins by 70%, phytates by 93%, oxalates by 54%, saponins by 91%, trypsin inhibitor by 43% and α-amylase inbitor to 19.54 IC50 (mg/ml). The in vitro protein digestibility of raw Senna obtusifolia was 7.80%. The reduction in antinutritional factors was concomitant with a significant (P ≤ 0.05) increase in protein digestibility after processing of the samples, fermentation, toasting and toasting/fermentation increased the in vitro protein digestibility of Senna obtusifolia to 45%, 22%, and 25%, respectively. Raw Senna obtusifolia seeds contained
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both essential and non essential amino acids with fermentation and toasting increasing the amino acids content respectively but toasting/fermentation slightly reduced the amino acid content. The total minerals contents Senna obtusifolia seeds (Ca, Zn, K, Na, Fe and Mg) were reduced after processing. Fermentation reduced all the total mineral contents, toasting increased Fe, Mg, K and Na but reduced Ca and Zn. Toasting/fermentation reduced Ca, Mg, Zn, K and Na but increased Fe. Results obtained indicated that fermentation had significant influence on the proximate composition, in vitro protein digestibility, antinutritional factors, amino acids and mineral contents of Senna obtusifolia seeds.
Description
A DISSERTATION SUBMITTED TO SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER DEGREE IN NUTRITION DEPARTMENT OF BIOCHEMISTRY FACULTY OF LIFE SCIENCES AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA
Keywords
EFFECT,, PROCESSING,, TOASTING,, FERMENTATION,, NUTRITIONAL VALUE,, SICKLE POD SEEDS,, Senna obtusifolia,