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Journal of Advances in Microbiology, 2456-7116,Vol.: 2, Issue.: 3


Effect of Fermentation on the Proximate Composition of Ripe and Unripe Plantain Flour


Ojokoh Eromosele1, A. O. Ojokoh2*, O. Adewale Ekundayo2, Linda Ezem1 and A. Anyiam Chukwudum1

1Department of Food Technology, Akanu Ibiam Federal Polytechnic, P.M.B. 1007, Unwana, Ebonyi State, Nigeria.

2Department of Microbiology, Federal University of Technology, P.M.B. 704, Akure, Nigeria.

Article Information
(1) Gyanendra Singh, Gene Therapy & Louisiana Vaccine Center, School of Medicine, LSU Health Sciences Center, Louisiana, USA.
(1) Ali M. Elshafei, National Research Centre, Egypt.
(2) Leticia Amoakoah Twum, Ghana Atomic Energy Commission, Biotechnology and Nuclear Agriculture Research Institute,
Accra, Ghana.
(3) Selma Gomes Ferreira Leite, Universidade Federal do Rio de Janeiro, Brasil.
(4) A. O. Ajayi, Adekunle Ajasin University, Ondo State, Nigeria.
Complete Peer review History: http://www.sciencedomain.org/review-history/18829


Aim: The aim of the study was to investigate the effect of fermentation when ripe and unripe plantain flour was fermented for 72 hours at room temperature (32°C+2°C).

Methodology: The effect of fermentation on the flours was accessed by determining the microbiological quality, proximate composition as well as the anti-nutritional content. Mixed flora of bacteria and fungi were isolated. Different species of fungi (Aspergillus niger, Penicillium spp, Rhizopus spp and Fusarium spp) and bacteria (Staphylococcus aureus, Streptococcus spp, Lactobacillus spp, Leuconostoc spp, Bacillus substilis, Bacillus cereus) were identified.

Results: The result of the proximate analysis showed that there was an increase in the crude fibre, protein and carbohydrate contents of both ripe and unripe fermented samples. The contents of protein, crude fibre and carbohydrate of the fermented ripe plantain flour increased from 0.86 +0.03 to 2.91+0.04, from 1.68+0.03 to 2.81+0.11 and from 79.25+0.01 to 85.43+ 0.01 while that of the unripe fermented plantain increased from 1.75+0.03 to 2.86+0.12, from 1.10+0.07 to 1.61+0.05 and from 79.78+0.01 to 88.28+0.08 respectively. Anti-nutrients properties such as tannin, alkaloids, glycosides and flavonoids of the fermented samples decreased.

Conclusion:  This research work has proven that fermentation increases the nutritional value of food and helps to reduce the anti-nutrient content of food samples that can be hazardous to health.

Keywords :

Fermentation; proximate analysis; anti-nutritional; plantain flour.

Full Article - PDF    Page 1-10

DOI : 10.9734/JAMB/2017/31303

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