EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS

EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS

  • The Complete Research Material is averagely 112 pages long and it is in Ms Word Format, it has 1-5 Chapters.
  • Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
  • Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
  • Full Access Fee: ₦7,000

Get the complete project » Instant Download Active

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 (


You either get what you want or your money back. T&C Apply





Share a Comment


You can find more project topics easily, just search

Quick Project Topic Search