| Article Details : |
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| | | Article Name : | | | Antinutritional and phytochemical composition of
fermented condiment (Ogiri) made from Sandbox
(Hura crepitan) Seed | | Author Name : | | | AHAOTU NDIDIAMAKA NNENNAYA
IBEABUCHI CHIDI JULIAN
AGUNWA IJEOMA
ECHETA, CHINELO KATE, AWUCHI, CHINAZA GODSWILL, OHIA PROMISE | | Publisher : | | | Bridge Center | | Article URL : |  | | | Abstract : | | | Antinutritional and phytochemical composition of fermented
condiment (Ogiri) made from sandbox seed were investigated as affected
by the fermentation time. The de-hulled sandbox seeds were washed,
wrapped in plantain leaves, boiled for 12 h and fermented at 35°C for 1
to 4 days. The phytochemical screening carried out at different
fermentation period using the standard determination process showed
a significant decrease in percentage levels of alkaloid from 9.53% to
3.55%. There was a significant reduction in levels of flavonoids from
1.88% to 0.39% indicating over 20.74% decrease due to the fermentation.
The saponin levels significantly decreased from 3.07 ± 0.19a to 0.42 ±
0.04e %.The values of tannins ranged from 0.53 to 3.30 mg/kg, while
that of Oxalate showed a significant reduction from 5.64 to 4.12 %. The
value of the phytates ranged from 1.0 × 10-3 to 1.5 × 10-2 mg/kg, whereas
the cynogenic glycosides’ composition in the samples ranged from 7.3 ×
10-4 to 3.0 × 10-4. Apart from phytates and cyanogenic glycosides, other
phytochemicals showed significant (p<0.05) differences due to
fermentation period. | | Keywords : | | | Sandbox Seed (Hura crepitan), ogiri condiment,
phytochemicals, antinutrients, fermentation |
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