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Journal of Advances in Microbiology

Journal of Advances in Microbiology, 2456-7116,Vol.: 3, Issue.: 1


Solid Substrate Fermentation of African Bush Mango (Irvingia gabonensis) Seeds


Kehinde Tope Adegbehingbe1*, Bartholomew Saanu Adeleke2 and Soji Fakoya3

1Department of Microbiology, Adekunle Ajasin University, Akungba Akoko, Nigeria.

2Department of Microbiology, Federal University of Technology, Akure, Nigeria.

3Department of Biological Sciences, Ondo State University of Science and Technology, Okitipupa, Nigeria.


Article Information
(1) Foluso O. Osunsanmi, Department of Biochemistry and Microbiology, University of Zululand, South Africa.
(1) C. M. Narayanan, National Institute of Technology, Durgapur, India.
(2) Laila Hussein, National Research Center, Giza, Egypt.
(3) Clifford Nkemnaso Obi, College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, Nigeria.
Complete Peer review History: http://www.sciencedomain.org/review-history/19083




Aim: This study investigated the effect of fermentation on nutrient and antinutrient contents of African bush mango (Irvingia gabonensis).

Methodology: Bush mango seeds were fermented for a period of five days. Microbiological contents, temperature, pH and total titratable acidity were monitored on daily basis while the proximate composition, mineral contents and the antinutrient contents of the unfermented and the fermented samples were determined.

Results: The bacteria isolated from seeds include Bacillus subtilis, Bacillus polymyxa, Lactobacillus fermentum, Enterococcus faecalis and Staphylococcus aureus while the fungal isolates were Aspergillus niger, Aspergillus flavus, Fusarium poae, Rhizopus stolonifer and Penicillium chrysogenum. Both bacterial and fungal counts increased throughout the fermentation period while temperature increased from 27.5°C to 30°C on the third day but decreased to 29.7°C at the end of the fermentation. The moisture, crude protein and the ash contents increased while crude fat, crude fibre and the carbohydrate contents reduced in the fermented seeds. Protein content increased from 8.48% to 10.39%. Potassium and iron contents of the samples were found to reduce while phosphorus, manganese and sodium increased after the fermentation process. All the antinutrient contents that were determined reduced significantly after the fermentation process.

Conclusion: Fermented bush mango seeds can be used to produce nutritious condiments if properly processed.


Keywords :

African bush mango; legume; nutrient; antinutrient; fermentation.


Full Article - PDF    Page 1-9    Article Metrics


DOI : 10.9734/JAMB/2017/33191

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