Effects of Fermentation on the Nutritional Composition of Banana and Groundnut Flour Blends
Anthony Okhonlaye Ojokoh
Federal University of Technology, Akure, Nigeria.
Ayomide Olubunmi Omojokun *
Federal University of Technology, Akure, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The study was carried out to determine the effect of fermentation on the nutritional composition of banana and groundnut flour blends. Four blends of banana and groundnut flour was composed (50:50, 60:40, 100:0 and 0:100 (banana:groundnut )). Each blend was fermented naturally at room temperature for 72 hours. The pH and total titratable acidity (TTA) were monitored at 24 hour interval during fermentation. Mineral and antinutrient composition was also assessed using standard techniques. The pH of the fermenting samples decreased as fermentation progressed while total titratable acidity increased. Total microbial load of the samples decreased during fermentation. Antinutrients decreased while minerals increased after fermentation. From the research, it was observed that fermentation reduced the antinutrient contents of the samples while the minerals were enhanced, therefore food products from legume and carbohydrate blends should be fermented in order to increase the nutritional composition.
Keywords: Fermentation, mineral, antinutrient, banana, groundnut