Journal of Food Processing & Technology

Proximate composition of fermented Bambara nut (Voandzeia subterranean L. Thouars) using different species of Rhizopus

International Conference on Food Microbiology

August 08-10, 2016 Birmingham, UK

Olanipekun Bosede Folake, Oyelade O J and Adejuyitan J A

Ladoke Akintola University of Technology, Nigeria

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Bambara nut is a cheap source of leguminous protein that could be used as a substitute for relatively expensive animal protein in region of high level of malnutrition. Processing methods such as soaking, cooking or fermentation can improve the quality of such protein. This research considered the effect of fermentation on proximate composition of Bambara nut using different species of organisms. The Bambara nut was obtained from a local market in Ogbomoso (8.133 ºN, 4.250 ºE), Nigeria. Different species of Rhizopus for the fermentation were obtained from Ladoke Akintola University of Technology, Ogbomoso. The proximate composition of the flour sample was consequently evaluated. In these, the levels of protein and ash contents increased with the usage of combination of R. oligosporus, R. oryzae and R. nigrican in the ranges of 18.77 and 27.83 and 3.68 to 5.74% compared with a range of 18.34 and 22.35 and 3.80 to 4.39 %, respectively for protein and ash contents when the combined organisms were used singly. Slight reductions were observed in the fat, carbohydrate, moisture and fibre contents of samples. However, there were more reductions with combined organisms compared with the singly used ones. The slight increases in the protein and ash contents with increase in fermentation period suggest that the selected fermentation has potentials of improving nutritional status of Bambara nut.

Biography :

Email: bfolanipekun@lautech.edu.ng; folayemifse@yahoo.com