PAPER TITLE :EVALUATION OF THE INFLUENCE OF NATURAL FERMENTATION ON THE MINERAL COMPOSITION OF ZARMARKÉÉ SEED, SESBANIA SPP

APPLIED TROPICAL AGRICULTURE | VOLUME 24 NUMBER 1 2019

Paper Details

  • Author(s) : *Ishola D.T1,Olajide M.B2,Olabiran T.O2, Ishola O.T3 ,Awonyemi O.I.2, Arowora K.A5,AjayiO.B 4,Arokoy
  • Abstract:

The seeds of Zarmarkéé, sesbania spp collected from the premises of Nigerian Stored Products Research Institute,
Kano were analyzed for their mineral components to assess their nutrient value for animals and humans. The mineral
analysis of the raw flour prepared by grinding the dried seeds gave the following results in mg/100g of sample:
14.96Fe; 15.38Zn; 2.33Cu; 0.998Pb; 0.083Ni; 0.00Cd; 16.44P; 36.58Na; 631.76K and 122.14Ca.
Correspondingly, mineral analysis of the fermented sample of the flour prepared from the fermented seed resulted in
the following: 11.83Fe; 9.05Zn; 1.45Cu; 0.53Pb; 0.00Ni; 0.00Cd; 9.761P; 22.901Na; 503.82K and 166.25Ca. The
order of nutritive mineral elements depending on their content in (mg/100g) was K >Ca> Na> P> Zn > Fe> Cu
>Pb>Ni > Cd in raw, while the order in fermented sample was K>Ca> Na> Fe> P> Zn> Cu>Pb> Ni =Cd. The
investigation revealed that both the raw and fermented Zarmarkee seed flour samples were good supplier of mineral
matter, particularly potassium, Calcium, Sodium, Phosphorus, Zinc, Iron and Copper which were in abundance. The
major findings of the study was that natural fermentation, a biological food process is seen to have a considerable
reduction effect on all the mineral elements (Fe, Zn, Cu, Pb, Ni, Cd, P, Na, and K) understudied, especially in the
fermented sample, except for calcium element level which increased considerably through the process. Hence, the
raw seed sample provided good profiles of the mineral elements.
Keywords: Zarmarkéé seeds; Raw and Fermented; Minerals elements; Legume