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ABSTRACT
The effects of fermentation and toasting on the nutrients and antinutrients composition of Senna
obtusifoliai seeds were investigated. Senna obtusifolia seeds were fermented with Aspergillus
niger at an ambient (27-30°C) temperature for five days. Senna obtusifolia seeds were also
toasted at 80oC in open pan using hot plate for 10 min. Raw Senna obtusifolia seeds contained
7.45mg/100g moisture, 33.33mg/100g crude protein, 17.25mg/100g lipid, 9.49mg/100g dietary
fibre, 4.50mg/100g ash, 37.99mg/100g nitrogen free extract. Antinutrients composition of raw
Senna obtusifolia was 3.95mg/100g tannins, 3.74mg/100g phytates, 2.13mg/100g oxalates and
2.62mg/100g saponins, 11.23 TUI/mg trypsin inhibitor and 5.77 IC50 (mg/ml) alpha amylase
inhibitor. Fermentation increased the crude protein of Senna obtusifolia but reduced nitrogen free
extract, moisture, lipid and dietary fibre. Toasting reduced moisture, dietary fibre, crude protein
but increased lipid, ash and nitrogen free extract. Toasting/fermentation (toasting followed with
fermentation) increased moisture, nitrogen free extract and ash but reduced crude protein, dietary
fibre and lipid. Fermentation reduced the tannins by 38%, phytates by 84%, oxalates by 36%,
saponins by 37%, trypsin inhibitor by 12% and α-amylase inhibitor to 6.40 IC50 (mg/ml) while
toasting reduced tannins by 63%, phytates by 89%, oxalates by 61%, saponins by 66%, trypsin
inhibitor by 40% and α-amylase inhibitor to 13.05 IC50 (mg/ml). Toasting/fermentation reduced
tannins by 70%, phytates by 93%, oxalates by 54%, saponins by 91%, trypsin inhibitor by 43%
and α-amylase inbitor to 19.54 IC50 (
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