Effect of Traditional Fermentation Process on the Nutrient and Anti-nutrient Content of Maize and African Locust Beans

Author(s): Agblemanyo E Felix, Abrokwah K Francis

The nutrient content of cereals and legumes are not readily bioavailable due to the presence of anti-nutrients in them. This study examined the effect of traditional fermentation process on the proximate nutritional composition (moisture, ash, protein, fat and fibre content) and anti-nutrient (tannic acid) content of maize and African locust beans (ALB). The samples were processed by soaking, milling (maize), boiling and de-hulling (ALB) and were fermented for 0 h, 24 h, 48 h and 72 h. Samples were taken on each period for the various analysis. Traditional fermentation increased protein and fat content of maize by 35.76% and 25.91% and that of ALB by 14.18% and 8.84% respectively. Ash, fibre and tannic acid content decreased by 24.12%, 10.2% and 18.29% for maize and 15.86%, 37.14% and 70.458% for ALB respectively. It was observed in this study that 72 h of fermentation had significant effects on almost all proximate nutritional compositions and anti-nutrient analyzed with the exception of moisture content of both samples and ash content of ALB while 48 h of fermentation had significant effects only on protein content of maize and tannic acid content of both samples (P<0.05). There was no significant effect observed for 24 h of fermentation (P<0.05).