Journal of Emerging Trends in Engineering and Applied Sciences: Research Areas

Article Title: Functional, Proximate and Mineral Composition of a Lesser Known Fermented Legume (Fermented Seeds of Cathormion Altissimum, Oso)
by Jolaoso A.A, Ajayi J.O,Ogunmuyiwa S.I.O And Albert O.M

Abstract:
The seeds of cathormion altissimum is one of the lesser-known legumes in the world. Cathormion altissimum is a leguminous plant with seeds that can be fermented into local fermented food, Oso. Seeds of legume may account for 80% of dietary protein and may be the only affordable protein for some people. The local fermented food could be eaten as main food, delicacies or used as condiments to flavour soups and stews. The functional properties, proximate analysis and mineral contents of this seed was carried out. The foaming capacity of 7.84,water absorption of 160.5%,fat absorption of 126.4,emulsifying properties of 52.0%,gelation properties of 13.4% and bulk density of 0.7240g/cm3 were recorded. The percentage proximate analysis showed a high protein value of 25.3% and a fibre value of 6.40 after fermentation. The mineral content recorded high calcium of 129.5mg/100g and phosphorus of 720mg/100g.The research was carried out to harness the nutritional value of lesser �known fermented legumes in order to encourage food security and also to create awareness on the availability of an affordable source of protein for people.

Keywords: legume, lesser-known, fermented, functional properties, nutritional

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