Effect of Fermentation on Chemical Compositions of African Custard Apple Seeds (Annona Senegalensis) Obtained from Niger State, Nigeria.

Abstract

The chemical compositions of fermented (24 and 48 h) and unfermented seeds of Annona senegalensis obtained from Niger State, Nigeria were determined using standard analytical methods. The food functional properties like the foaming capacities ranged from 2.00±0.17 (unfermented) to 7.92±0.31 % (fermented for 48 h), oil absorption ranged from 0.66±0.58 (fermented for 24 h) to 0.78±0.08 mg/g (unfermented) and water absorption ranged from 0.98±0.11 (fermented for 48 h) to 1.30±0.10 mg/g (unfermented), bulk densities ranged from 0.46±0.71 (fermented for 48 h) to 0.78±0.22 g/cm3 (unfermented), while swelling capacities ranged from 3.96±0.24 (fermented for 48 h) to 5.60±0.15 % (unfermented) and emulsification capacities ranged from 40.17±0.42 (unfermented) to 52.36±0.50 % (fermented for 48 h). The metabolites present were quantitatively determined with alkaloids contents ranging from 0.86±0.30 (fermented for 48 h) to 1.60±0.38 mg/100g (unfermented), flavonoids concentrations ranges from 0.55±0.40 (fermented for 24 h) to 0.69±0.36 mg/100g (unfermented) while, fermentation at 48 h was not detected. The plant seeds were rich in glycosides with 13.54±0.34 (fermented for 48 h) to 17.30±0.41 mg/100g (unfermented) ranges. Also, it was observed that fatty acid compositions decreases as the fermentation period increases. Thus, large-scale production of fermented Annona Senegalensis seeds will be a valuable means of improving the nutritional quality of Annona Senegalensis seeds for man and his animals.