Production and chemical evaluation of some food condiments of Nigeria

The study was aimed at investigating the nutrient and tannin composition of fermented legume seeds (oil bean, castor oil bean and African locust bean) used as food condiments in Nigeria. The legume seeds were purchased from local retailers, cleaned and subjected to varied fermentation periods. Standard assay techniques were adopted to analyze the parameters selected for use. The 4-day fermentation period caused the highest increases in protein and tannin and decreases in ash, lipids and non-protein nitrogen (NPN). The pulp of African locust bean had more protein an ash and the oil bean seeds less lipids and NPN. Fermentation times had varied effects on mineral levels. Fermentation for 4 d increased zinc, sodium and phosphorus except sodium for the African locust bean. The pulp had lower Zn and phosphorus than the seed. Fermentation for 4 d offers a greater advantage over other periods for production of nutritious and cheap food condiments in Nigeria.     

Production of African bread-fruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality

Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties ofsoybean and African breadfruit seed based food formulations.Four products consisting of germinated-fermented soy-breadfruitseeds (GFSB), nongerminated-fermented soy-bread-fruit seeds(NGFSB), germinated-nonfermented soy-breadfruit seeds (GNFSB)and nongerminated-nonfermented soy-breadfruit seeds (NGNFSB)were prepared. Phytic acid contents, in vitro protein digestibilities, protein efficiency ratios (PER), net proteinratios (NPR), flavor, appearance and overall acceptabilitywere evaluated. Germination followed by natural lactic fermentation significantly (p < 0.05) reduced the phytic acid by a factor of 11.6 in NGNFSB compared to reductionfactors of 2.1 and 1.5 in GNFSB and NGFSB, respectively.The in vitro protein digestibility (%), PER and NPR valuesof 73.4, 2.46 and 3.62 for GFSB; 71.1, 2.35 and 3.46 for NGFSB;68.7, 2.16 and 3.41 for GNFSB were significantly (p < 0.05)higher than the 64.7, 1.82 and 2.11 for NGNFSB. The meansensory scores were 5.26–5.67 for GNFSB, 4.66–4.94 forNGNFSB, 4.33–4.80 for GFSB and 4.27–4.34 for NGFSB on a7-point rating scale.     

The effect of seed extraction methods on seed quality of two cultivar's tomato (Solanum lycopersicum L.)

In order to compare of different methods and identify the optimum condition for tomato seed extraction, factorial experiments with 3 replications was conducted. In the first experiment, pulp of two tomato cultivars (Faraon, Dominator) were fermented at two temperatures (25, 35 degrees C) and six periods (24, 48, 72, 96, 120, 144 h). The germination of seeds in laboratory as well as seedling emergence and preliminary growth in greenhouse were studied and measured. The results showed that effect of cultivar on traits (except of seedling emergence) was significant. Also the effect of temperature of fermentation, duration of fermentation and also interaction effects of them on seed germination were significant. Totally seed quality decreased with increasing temperature and duration of fermentation and the fermentation duration from 24 to 48 h at temperature 25 degrees C, is recommended. In the second experiment, tomato seeds were extracted by HCL (pH was arranged to 1, 2, 3 for 10, 20, 30 min), H2SO4 (pH was arranged to 1, 2, for 15, 30 min), Sodium carbonate (5, 10% for 24 and 48 h) and fermentation. Percentage germination, germination rate, length of radicle and length of plumule were used for seed quality assessment. The results showed that interaction effect between pH and duration of HCL treatments was significant for seed germination (percentage and rate) and there was an interaction effect between concentration and duration for germination rate in alkali treatments. Different extraction methods had not detrimental effect on percentage germination, but acid treatments produce very bright clean seeds in compare to other treatments.     

Amino acid composition, available lysine content and in vitro protein digestibility of selected tropical crop seeds

As the search for alternative sources of food to alleviate hunger continues, this study was undertaken to determine nitrogen and amino acid content, chemical score, protein digestibility corrected amino acid score, available lysine and in vitro digestibility of 8 lesser known, wild tropical seeds, gathered in Nigeria. Results were contrasted with a tropical soybean variety (Glycine max, TGX 1660-15F). The investigated seeds wereMillettia thonningii, Gliricidia sepium, Lonchocarpus sericeus, Albizia zygia, Daneillia ogea andAfzelia bella from the family of Leguminosae,Diospyros mespiliformis (Ebenaceae) andEntandrophragma angolense (Meliaceae). The crude protein content, based on nitrogen determination, was found to be lower in the wild seeds compared to soybean, which was partly due to the relatively high content of non-protein nitrogen. With reference to amino acid requirement and digestibility in most seed samples, lysine, followed by sulphur amino acids and threonine, were the limiting amino acids. It was concluded, that these less familiar wild seed plants may be used as valuable food or feed complements. However, further investigation is necessary to elucidate potential toxic and antinutritional factors.     

Some biochemical and nutritional changes during the fermentation of fluted pumpkin (Telferia occidentalis)

The pH, soluble nitrogen, soluble solids and titratable acidity increased during a 6 day fermentation of fluted pumpkin seeds. Gas liquid chromatographic analysis of trimethylsilyl (TMS) dirivatives of carbohydrates extracted from the seeds showed that the unfermented seeds contained mostly sucrose with a low content of flatus-oligosaccharides, raffinose and stachyose. There were also high contents of fructose and galactose. Fermentation increased the total monosaccharides with high content of glucose and some unidentified monosaccharides. Fermentation decreased the total oligosaccharide, eliminated raffinose and stachyose and increased the content of maltose. Except for a slight decrease in total saturated and increase in total unsaturated fatty acids, fermentation had no effect on fatty acid composition.     

Microorganisms associated with natural fermentation ofProsopis africana seeds for the production of okpiye

Okpiye is a food condiment prepared by the fermentation ofProsopis africana seeds. The traditional process for the production and microbiological characteristics of the condiment were investigated. During laboratory fermentation that lasted 96h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10⁶–10⁸ cfu/g. Several species of bacteria especiallyB. subtilis, B. licheniformis, B. megaterium, Staphylococcus epidermidis andMicrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made byEnterobacter cloacae andKlebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence ofProteus andPseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show thatBacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.     

木霉T2-16发酵产物对杂交水稻种子活力和秧苗素质的影响

应用木霉T2-16菌株在改良后的GPF培养基中发酵培养的产物,对5个杂交水稻组合进行浸种处理.结果表明:该发酵产物能提高种子活力,表现为促进种子的提早萌发、提高种子的活力指数和降低种子的相对电导率.两优培九盆栽试验显示,经木霉T2-16发酵产物浸种处理后,秧苗根系及地上部生物量增加,根系活力增强,幼苗叶片中叶绿素和可溶性蛋白含量提高,与抗病性有关的酶活性增强.显示木霉发酵产物在提高杂交水稻种子活力和培育壮苗、提高秧苗抗病性方面具有促进作用.     

Biochemical changes during the fermentation of castor oil (Ricinus communis) seeds for use as a seasoning agent

Castor oil seeds were fermented under conditions commonly used in some local communities in Eastern Nigeria. Levels of selected biochemical constituents of fermented seeds were compared with those of unfermented seeds. The free amino acids — phenylalanine, tryptophan, tyrosine, serine, glutamic acid, cysteine, and gluamine — were detected by using thin-layer chromatography in the fermented sample extract, while none were detectable in the extract of unfermented seeds. Lipid analysis showed that the fermented seeds contained more unsaturated fatty acids than the unfermented seeds. Glutamine produced by the microorganisms responsible for fermentation is probably responsible for the characteristic flavor of foods seasoned with fermented castor oil seeds, known locally as ogiri.     

Nutritional improvement of lentils,chick pea,rice and wheat by natural fermentation

Effect of natural fermentation process (4 days) on the non-protein nitrogen, crude and true protein, amino acids content and in vitro digestibility of two kinds of legumes (lentils and chick pea) and two kinds of cereals (rice and wheat) was investigated. Non-protein nitrogen increased significantly (p<0.001) in the fermented products. Little increase has occured in the crude protein while no significant change was observed in the fermented true protein samples. It was observed that methionine and cystine which are considered the limiting amino acids in legume seeds were close to those of FAO/WHO patterns. Also, lysine content (the first limiting amino acid in cereals was higher in fermented rice than that of FAO/WHO pattern. Moreover, fermentation process improved significantly, the in vitro digestibility of both legume and cereal products.     

Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical,Physicochemical, Techno-Functional and Antioxidant Properties

The aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its possible application in new food product development. For this characterization, the following determinations were made: proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavonoid content, polyphenolic profile and antioxidant capacity (using four different methods). Chia coproduct showed significantly higher levels of proteins and total dietary fiber and lower levels of fats than chia seeds, pointing to the promising nature of this coproduct as an ingredient of food formulations since it remains a source of high biological value proteins and total dietary fiber (as chia seeds themselves) but with a lower energy value. This chia coproduct presents similar techno-functional properties to the original chia seeds and significantly higher levels of polyphenolic compounds and, consequently, higher antioxidant activity.     

桃色顶孢霉发酵液对大豆的促生及其抗逆酶活性的影响

本实验采用了管碟法和种子萌发法研究了实验室分离获得的桃色顶孢霉对茄病镰刀菌F. solani.的拮抗作用以及对大豆的促生作用,并采用愈创木酚法、紫外吸收法、氮蓝四唑光化还原法研究了顶孢霉发酵液对POD、CAT、SOD三种抗逆酶活性的影响。结果表明：顶孢霉发酵液对镰刀菌菌丝生长有明显抑制作用,菌丝变稀疏。大豆种子经不同浓度桃色顶孢霉发酵液处理后,萌发率及种子酶活性均产生变化。不同浓度的发酵液对种子萌发促进作用不同,当发酵液浓度为10%时,胚根长,胚芽长,胚根鲜重,胚芽鲜重均达到最高值,分别为2.91cm,0.037g,4.07cm,0.1666g。与对照相比分别提高了49.37%,63.24%,30.54%,45.80%。当处理种子的发酵液浓度为60%时,种子萌发率最高为83.67%,与对照相比提高了23.90%;酶活性最强,POD、CAT和SOD分别为683U、160.67U和301U,与对照相比分别提高 73.50%,43.78%,76.73%。初步证实了桃色顶孢霉发酵液中含有能够促进大豆种子的萌发及抗逆酶活性升高的物质。     

The fermentation of trahanas: a milk-wheat flour combination

The fermented food, trahanas (a milk-wheat flour combination prepared in Greece), was studied to determine the microbiological and chemical changes that occur during fermentation. It is a lactic acid bacterial fermentation in whichStreptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus andLactobacillus acidophilus play the major acid- and aroma-producing role. The whole fermentation lasts about 50 hours. The pH of the final dried trahanas was 4.07–4.75, the acidity 0.60–1.00%, the moisture content 8.6–11.5% and the protein content 10.4–13.6%. The product offers possibilities as an increased nutritive value or high-protein food.     

Knowledge,attitude and usage patterns of fermented and germinated complementary foods in Nigeria

A detailed general information questionnaire was used to elicit informationfrom 400 households in two urban and two rural communities each in Anambraand Enugu states in Nigeria. The results showed that over 85% of the samplepopulation in both states were familiar with fermentation as a food processing method. Only 1.01% was familiar with germination as a processingstep in traditional food preparation. Preference (15–54%), cost (4–16%),mother's advice (2–14%) and medical advice (4–5%) in the 4 locationslargely influenced choice of foods. The amount of money spent on complementary foods in surveyed families ranged from less than N 100 (US$1.11) to more than N 400 (US$>4.44) per month. Fermented complementary foods were mostly homemade though some mothers used a variety of commercial complementary foods in addition.In general, 86.5–95% of the mothers interviewed had used fermented foods;13.5% had neither used nor germinated foods. The food most frequently fermented was corn (71.82–86.69%). The period of fermentation varied fromless than 1 day to over 3 days and fermented foods were introduced toinfants from 4–6 months after birth mainly as a cultural practice. Otherreasons for the use of fermented foods varied from improving taste, helpingthe child grow, removing toxins to improving nutrient contents of foods.Fermented foods were stored in buckets covered with water or in a refrigerator. Improved technology in the production of fermented complementary foods will reduce the tedious work involved in processing andimprove quality of foods consumed by children.     

Effect of Incorporating White,Red or Black Quinoa Flours on Free and Bound Polyphenol Content,Antioxidant Activity and Colour of Bread

Plant Foods for Human Nutrition - Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total...     

橡胶种子开发利用研究进展

综述了橡胶种子作为繁植材料、制备工业原料、生产饲料，及其在食用及医用等方面的使用现状和存在问题，以期促进橡胶种子开发利用。     

Physicochemical properties of dry- and semi-wet-milled rice flours after fermentation by Lactobacillus amylovorus

Rice milling is one of the important factors that determines the physicochemical properties of rice flour. Dry milling is a simple and quick process, though it produces high levels of damaged starch that is not desirable in some application. Since fermentation can change the structure of starch as well as its physicochemical properties, the effect of fermentation on dry-milled rice flour was evaluated with the aim of improving flour quality for use as food ingredient in food industry. After fermentation at 37 °C for 24 h by Lactobacillus amylovorus, the dry-milled rice flour showed similar proximate compositions, physicochemical properties, and surface structures as semi-wet-milled rice products. Thus, the results suggest that it can be applied to produce desirable food materials for preparation of rice-based products.     

Effects of processing and in vitro proteolytic digestion on soybean and yambean hemagglutinins

Some conventional processing methods were applied on yambean and soybean seeds and flour samples. They include soaking, fermentation, cooking whole seeds in the presence and absence of trona, autoclaving and dry heat treatment of flour samples. Hemagglutinating activity was assayed for after processing treatments. The hemagglutinating proteins from these seeds were classified based on their solubility properties. Effects of the presence of 0.01% concentration of trypsin, pepsin and proteases on agglutination of human red blood cells were also evaluated. Most processing methods, particularly cooking whole seeds for 1–2h, soaking and fermentation, reduced hemagglutinating activity on cow red blood cells. Size reduction accompanied by heat treatment was effective in eliminating hemagglutination. Both the albumin and globulin fractions of the soybean showed hemagglutinating activity but only the albumin fraction of the yambean had agglutinating properties. Proteolytic action of proteases was more effective in reduction of hemagglutinating activity than that of trypsin and pepsin.     

Effect of soaking,sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds

This study was designed to determine the effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum seeds (guineesia). Standard assay procedures were adopted to resolve both the nutrients and the antinutritional factors content of the products. Combination of cooking and fermentation improved the nutrient quality and drastically reduced the antinutritional factors to safe levels much greater than any of the other processing methods tested.     

Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds

The effect of 40 h solid-state fermentation with Rhizopus oligosporus on selected parameters of white and coloured quinoa was studied, as compared to standard (30 h) product and cooked seeds.The reducing power (RP) and the activity against synthetic free radicals of standard tempe were higher by on average 140% (white) and 64% (coloured quinoa) than that of cooked seeds. The OH scavenging activity was increased by more than 7 fold (white), and over 2 fold (coloured quinoa). Prolongation of the fermentation caused further improvement in this potential, on average by 27% (OH, RP) and 24% (DPPH, ABTS⁺ assays). The soluble phenols i.e. vanillic acid, protocatechuic acid and rutin levels in 40 h tempe were significantly higher than in cooked quinoa. Fermented products contained 470% (white) and on average 150% (coloured quinoa) more riboflavin and 100% more thiamine (white quinoa) than cooked seeds. The levels of total protein, free amino acids and proteins releasable during the in vitro digestion, were improved as a result of 40 h fermentation. The essential amino acids profile of quinoa tempe was consistent with the reference pattern.The prolonged tempe-type fermentation of quinoa can be recommended as a method of the value-added food production.     

Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds

Seeds of African locust bean, melon, castor oil bean and soybean were processed and fermented for 3 days to produce local condiments in the laboratory with a method that simulated the traditional production process. Microorganisms associated with their fermentation and the organoleptic properties of the products were compared.Altogether, seven species of bacteria were involved in the fermentation. These included fiveBacillus spp. and one species each ofPseudomonas andStaphylococcus. Their occurrence vary between the seeds on the different days of fermentation. However,Bacillus spp. were present in all the seeds throughout the fermentation period. The sensory evaluation preference rating for the four products was highest for soybean condiment, followed by that made from locust bean. Melon condiment was the least preferred among the four products. Statistical analysis showed that there were significant differences (P0.05) among the four products for each of the four organoleptic properties evaluated by the judges and also for titratable acidity. Glutamic acid level of soybean condiment was highest (0.31%) among the four products with that of melon being the lowest (0.04%). These results could serve as useful indices for the development of starter culture and optimization of production process in commercializing the production of these local condiments.