EFFECT OF FERMENTATION ON THE NUTRIENT AND ANTINUTRIENT COMPOSITION OF BAOBAB (ADANSONIA DIGITATA) SEEDS AND RICE (ORYZA SATIVA) GRAINS

Abstract

This study is part of an ongoing investigation on the effect of fermentation on chemical and antinutrient compositions of baobab seeds and rice grains. Baobab seeds and rice grains were cleaned and fermented for 24, 48, and 72 h, respectively, by the microflora present in both the seed and the grains. The pH and titratable acidity of the unfermented and fermented samples were determined. The samples were dried and milled into fine flours respectively. Standard assay techniques were used to evaluate the f lours for proximate, mineral, and some antinutrient composition. Fermentation of baobab decreased protein and carbohydrate but increased fat levels. The rice carbohydrate and fat were decreased during fermentation except for the carbohydrate of the 48 and 72 h fermented samples. Protein was only increased in the 24 h fermented rice. Fermentation had varied effects on the mineral concentrations of the baobab seeds and the rice grains. It reduced their antinutrients (phytate and tannins), decreased pH, and increased the titratable acidity of the samples. The biochemical and biological evaluation of the blends of baobab and rice flours as complementary food is in progress in this laboratory.