THE MICROBIAL ENRICHMENT OF RICE AND SWEET POTATOES ON THEIR NUTRITIONAL STATUS

Yabaya A. and Jonathan M

Department of Microbiology

Kaduna State University, Tafawa Balewa Way, Kaduna, Nigeria

E-mail:amosyabaya@gmail.com

ABSTRACT

The objective of this study was to assess the effect of fermentation on the proximate composition of boiled rice (Oryza sativa) and sweet potatoes (Ipomoea batatas) with the aim of improving their nutritional qualities. Boiled samples of unfermented and fermented polished rice and sweet potatoes were fermented to determine their proximate composition. The fermentation resulted in decrease in moisture content (6.66%-0.00% for rice and 10.00%-5.00% for sweet potatoes). The result also revealed an increase in crude protein (4.62%-5.00% for rice and 1.53%-49.00% for sweet potatoes). Crude ash was 5.00% for rice and sweet potatoes). However carbohydrate content was lower in sweet potatoes (85.9%-38.51%) and slightly decreased in rice (87.87%-85.32%). This shows that fermented rice could be a good source of energy giving food while fermented sweet potatoes could be a good source of protein when added in staple diet. Both samples recorded a drop in their pH after fermentation, with temperature being steady throughout the fermentation period.

Key Words:  Microbial Enrichment•Fermentation•Yeast• Proximate composition.