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Research Article

Academia Journal of Biotechnology 6(3): 047-053, March 2018
DOI: 10.15413/ajb.2018.0104
ISSN: 2315-7747
2018 Academia Publishing

Abstract


Effect of dehulling and fermentation on availability of vitamins, anti-nutritional constituents and microbial load of Mesquite (Prosopis africana Guill. and Perr.) seed flours
 

Accepted 27th February, 2018
 
Afolabi AK1*, Igyor MA2 and Ikya JK2

1Department of Food Technology, College of Science and Technology, Kaduna Polytechnic, Kaduna, Nigeria.
2Department of Food Science and Technology, College of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria.

 

Dehulled and fermented flours were produced from mesquite (Prosopis africana Guill. and Perr.) seeds and each of the samples was subjected to chemical and microbiological analysis using standard analytical methods. The results of vitamin composition of the dehulled and fermented flour samples showed that beta carotene ranged from (64.83 to 91.40) iu/100 g. Thiamine (B1) ranged from (0.12 to 0.35) mg/100 g. The results of B vitamins, Riboflavin (B2) ranged from (0.11 to 0.32) mg/100 g and for Niacin (B3) the results ranged from (0.07 to 0.17) mg/100 g. The results for anti-nutrient composition of the flour samples showed total phenol in mg/100 g ranging from (1.57 to 3.66) mg/100 g; phytate ranged from (1.38 to 3.24) mg/100 g. For oxalate, the results ranged from (1.03 to1.68) mg/100 g while tannin ranged from (0.64 to 2.21) mg/100 g. The results for total viable counts of the flour sample in cfu/g ranged from (3.5 105 to 2.5 102) cfu/g while for mould and yeasts counts ranged from (<101 to 2.4 104) cfu/g. All the flours produced were within safe limits as stipulated by International Standards. The results showed that flours from dehulled and fermented mesquite seeds can be incorporated to produce condiments of high nutritional and functional properties.

Keywords: Mesquite, Prosopis africana, fermented flours, seed flours, dehulling, microbiological analysis.

 

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cite this article as:
Afolabi AK, Igyor MA, Ikya JK (2018). Effect of dehulling and fermentation on availability of vitamins, anti-nutritional constituents and microbial load of Mesquite (Prosopis africana Guill. and Perr.) seed flours. Acad. J. Biotechnol. 6(3): 047-053.

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