Evaluation of Mineral Composition Evaluation of Mineral Composition Mineral Composition, Antinutritional Parameters and Antinutritional Parameters and Microbial Count of Fermented Prosopis africanaSeeds (
1Asiru, R.A., *1Bukar, A., **1Mohammed, B. and ***2Musbau, S. Musbau, S. 1Department of Microbiology, Faculty of life Science, Bayero University, PMB 3011, Kano, 2Department of Biological Sciences, Yobe State, University, Yobe, Nigeria Email: asirunet@gmail.com
ABSTRACT ABSTRACT
Boiled and fermented seeds of Prosopis africana were evaluated for mineral composition, anti-nutritional contents and microbial count were determined at 0 hr, 24 hrs, 48 hrs and 72 hrs of fermentation using standard procedures. The data obtained were subjected to descriptive statistics and one way ANOVA. The result of the quantitative phytochemical analysis showed general reduction in the entire antinutrients constituents as the fermentation progressed from 0 hr to 72 hrs. The Alkaloids content decreased significantly (p < 0.05) from 0.38mg/100g at zero hour to 0.13mg/100g at 72 hours. The Flavonoids content decreased significantly (p < 0.05) from 0.34mg/100g at zero hour to 0.17mg/100g at 72 hours. The mean Steroids content decreased significantly (p < 0.05) from 0.41mg/100g at zero hour to 0.21mg/100g at 72 hours. The saponins content decreased from 0.93mg/100g at zero hour to 0.55mg/100g at 72 hours. The resins content decreased from 0.87mg/100g at zero hour to 0.38mg/100g at 72 hours. The phenols content decreased significantly (p < 0.05) from 0.51mg/100g at zero hour to 0.22mg/100g at 72 hours. Tannis was not detected at any stage of fermentation and oxalate content decreased significantly (p < 0.05) from 0.13mg/100g at zero hour to 0.02mg/100g at 72 hours while results of minerals composition of Okpehe contained; Calcium (36.82ppm), Potassium (14.49ppm), Sodium (2.48ppm), iron (0.75ppm), copper (0.33ppm), Lead was not detected, cadmium (0.32ppm), nickel (0.03ppm) chromium were (0.01ppm). The bacterial load ranged between mean log10 (5.74- 5.92) cfu/g while Fungal count ranged between mean log10 (5.56-5.73) cfu/g after 72 hrs of spontaneous fermentation. Keywords: Keywords: Prosopis africana seeds, Fermentation, anti-nutrients, Condiment, legume, phytochemical