comparison between the amino acid, fatty acid, mineral and.pdfVIP

UM PO R L A O I N T O R N Acta Sci. Pol., Technol. Aliment. 11(2) 2012, 151-165 U E I C M pISSN 1644-0730 eISSN 1889-9594 / S ACTA COMPARISON BETWEEN THE AMINO ACID, FATTY ACID, MINERAL AND NUTRITIONAL QUALITY OF RAW, GERMINATED AND FERMENTED AFRICAN LOCUST BEAN (PARKIA BIGLOBOSA) FLOUR Oluwole Steve Ijarotimi1, Oluremi Olufunke Keshinro2 1Department of Food Science and Technology, The Federal University of Technology Akure, Nigeria 2Department of Human Nutrition, College of Medicine, University of Ibadan Queen Elizabeth Road, Ibadan, Nigeria ABSTRACT Background. The most popular form of utilization of African locust bean (ALB) is in its traditional fermenta- tion food condiment (iru/dawadawa), which adds protein to a protein-poor diet and also as Medicine. In view of the nutritive values of ALB, the present study therefore aimed at investigating the effect of germination and fermentation on the nutritional quality of ALB fl our. Material and methods. The ALB was obtained from a local market in Akure, Nigeria. The seeds were divided into three portions, and treated as raw African locust bean (RALB), germinated African locust bean (GALB) and fermented African locust bean (FALB) respectively. Each of the samples was milled, sieved and analysed for chemical, functional properties and nutritional qualities using standard methods. Results. Some most important results of the chemical analysis were as follows: protein content range between 33.64 ±0.41 – 41.49 ±1.89 g/100 g, while the energy value was between 442.79 ±2.32 – 457.20 ±2.15 kcal. The P/Ca and Na/K ratio of the RALB were higher than other fl our samples respectively. Total essential amino acid was between 29.960-27.514 mg/100 g. Pr