CHEMICAL AND NUTRIENT ANALYSIS OF RAW AND FERMENTED

SEEDS OF Cassia tora
H.M. Adamu1, O.A. Ushie 2 and .B. Elisha3
1&3Chemistry Programme, Abubakar Tafawa Balewa University Bauchi, Nigeria
2Department of Chemical Science, Federal University, Wukari Nigeria
E-mail: harmiadamu@ymail.com

ABSTRACT

The quantitative analysis of nutritional values, mineral content and anti-nutritional factors of raw and fermented seeds of Cassia tora was determined by using standard procedures. The seed was found to be a good source of carbohydrates (33.47% and 21.80%), for both raw and fermented seeds respectively, crude protein
content was found to to be 13.79% and 17.21% for raw and fermented seeds respectively, and crude fats (16.085 and 18.36%) for raw and fermented seeds respectively. It also contains substantial quantities of copper, iron, sodium, zinc,
magnesium, and calcium. The results showed a significant increase of 70.36%, 24.80%, 14.68% and 51.67%, in ash, crude protein, crude fats and crude fibre respectively, in the fermented seeds. The results also indicated a decrease in the anti-nutritional factors saponins decreased by about 7.41% with the effects of
boiling and fermentation could improve some nutritional values and enhance the reduction of anti-nutritional factors.