Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (5), pp. 001-009, May, 2016. © International Scholars Journals

Full Length Research Paper

Biochemical evaluation of mineral and some anti-nutritional constituents of Aspergillus niger aged Chrysophyllum albidum seed meal

*Adebayo V. Kunle, Osinbajo Daniels and Gbenga M. F

Department of Biochemistry, Faculty of Science, University of Nigeria, Nsukka, Nsukka, Nigeria.

Accepted 12 January, 2016

Abstract

Effect of fermentation using Aspergillus niger on some mineral and anti-nutritional constituents of Chrysophyllum albidum seed meal was carried out. Levels of the some minerals and anti-nutritients (like tannin, oxalate, saponin, phytate and cyanide) of the raw and fermented seed meal were determined. The percentage nutritional concentrations (%) in the raw seed were: tannin (6.23 ± 0.01), oxaloacetate (48.39 ± 0.14), saponin (1.58 ± 0.01), phytate (0.76 ± 0.03) and cyanide (1.07 ± 0.32). While level of mineral element concentrations (%) of significantly (p<0.05) high values in the raw seed where: sodium (74.13 ± 0.07), potassium (61.15 ± 1.25), phosphorus (40.76 ± 0.28) and iron (43.10 ± 0.35ppm). Fermentation however, significantly reduced levels of the anti-nutrients (like phytate, oxalate, tannin, saponin and cyanide) and minerals (like phosphorus, sodium, copper and zinc), but increased significantly, levels of minerals (like calcium, potassium, magnesium and iron) in the C. albidum seed meal. Hence the fermentation significantly (p<0.05) improved the nutritional quality of C. albidum seed meal.

Key words: Fermentation, Aspergillus niger, Chrysophyllum albidum seeds, minerals, anti-nutrients.