Microflora and Nutrient Changes during 72 hours Fermentation of African Breadfruit (Treculia Africana) Seeds

Authors

  • Ibrahim T. A.
  • Fagbohun ED

DOI:

https://doi.org/10.37591/rrjofst.v4i3.506

Abstract

The proximate composition, minerals and microflora of Treculia africana seeds were investigated during a 72 h of fermentation of the seeds. The ash content ranged from 3.28 to 2.25 g/100 g, moisture content: 8.78–9.25 g/100 g, crude protein: 18.98–19.98 g/100 g, fat content: 3.55–2.27 g/100 g, fibre content: 1.29–1.22 g/100 g and the carbohydrate content: 65.2–64.57 g/100 g. For the mineral analysis, Na content ranged from 6.85–6.54 mg/100 g, Mg: 180.31–165.88 mg/100 g, Zn: 7.25–7.18 mg/100 g, Fe: 1:48–1.27 mg/100 g, Cu:
3.83–3.70 mg/100 g, Mn: 0.2–0.15 mg/100 g, P: 448.36–439.66 mg/100 g and Pb was not detected. Aspergillus flavus, Absidia corymbifra, Aspergillus niger, Lactobacillus bulgaricus, Lactobacillus xylosus, Lactobacillus casei, Lactobacillus fructivorans and Lactobacillus lactis were isolated during the fermentation process.

Keywords: Nutrient, microflora, fermentation, breadfruit, minerals

Cite this Article
Ibrahim TA, Fagbohun ED. Microflora and Nutrient Changes during 72 hours Fermentation of African Breadfruit (Treculia Africana) Seeds. Research & Reviews: Journal of Food Science and Technology. 2015; 4(3): 10–15p.

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Published

2018-04-21

Issue

Vol. 4 No. 3 (2015)

Section

Research Article

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