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

Article Title: Effect of Fermentation on the Nutrient and Antinutrient Contents of Lebbeck (Albizia Lebbeck) Seeds
by Adegbehingbe, Kehinde Tope, Fakoya, Akin, Adeleke, Bartholomew Saanu, Adejoro, Damola Olabanji and Jemilaiye, Taiye Anangwureyi

Abstract:
Lebbeck (Albizia lebbeck) seed is among the underutilized legumes. This study therefore investigated the effect of fermentation on the nutritive value lebbeck seeds. The seeds were fermented for five days. Microorganisms were isolated from the fermenting sample on daily basis. The pH, TTA and the temperature of the fermenting sample were also monitored on daily basis while the proximate compositions, mineral contents, anti-nutrient contents and the sensory parameters of the unfermented and fermented samples were compared. Total viable counts of the fermenting seeds increased from 2.7 x 105 to 9.7 x 107 cfu/g, lactic acid bacterial counts from 4.5 x 105 to 7.8 x 107 cfu/g and the fungal count from 3.8 x 103 to 8.4 x 105 sfu/g. Bacteria isolated were Lactobacillus plantarum, L. bulgaricus, Bacillus polymyxa, B. subtilis, B. cereus, Micrococcus luteus, Pseudomonas aeruginosa and Staphylococcus aureus while the fungi were Aspergillus niger, A. fumigatus, Rhizopus stolonifer, Saccharomyces cerevisiae, and Mucor hiemalis. The most frequent organisms from the samples were B. polymyxa and B. subtilis, followed by the Lactobacillus species and S. cerevisiae. The total titratable acidity of the fermenting seeds decreased while the pH and temperature increased. Moisture, crude fat and carbohydrate contents of the fermented samples decreased significantly while crude protein, ash, crude fibre contents increased. Fermentation reduced all the antinutrient contents significantly while fluctuations were observed in their mineral contents. The odour became more pleasant and the seeds slimier at the end of the fermentation. Fermented lebbeck seeds may serve as a source of protein in animal feeds and can also be processed to condiments for human consumption.

Keywords: lebbeck seed, fermentation, legume, nutrient, protein

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