Assessment of nutritional properties of fermented and unfermented seeds of Cissus populnae from Niger State, Nigeria

Abstract

The assessment of nutritional properties of fermented (for 24 and 48 h) and unfermented seeds of Cissus populnaefrom Niger State, Nigeria were determined using standard analytical methods. The proximate parameters determined were moisture, protein, ash, fat, fiberand carbohydrate. The ranges of these values were from 12.44±0.03(unfermented) to 15.21±0.51(fermentedfor 48 h), 4.23±0.16(unfermented) to 5.04±0.15% (fermentation at 48 h),2.00±0.05 (unfermented) to 3.10±0.45(fermented for48 h), 7.20±0.60 (unfermented) to 9.01±0.11), 4.02±0.23% (fermentation for48 h) to 7.00±0.06 (unfermented)and63.62±0.46 (fermented at 48 h) to 67.13±0.53(unfermented)% for themoisture, crude fiber, ash,crude protein, crude fatand crude carbohydratecontents respectively. The energy values obtained were 1522.61±0.21, 1446.82±0.33 and 1383.45±0.50 Kcal/100g for the unfermented, fermentation for24 and 48 h respectively. From the results of this study, fermentation generally improved the mineral contents of the samples and decreased theiranti-nutrient contents.Thus, large-scale production of fermented Cissus populnae seeds will be a valuable source of nutrition to man and his animals.