The work examined the effect of mixed cultural fermentation on the nutritional quality of date palm fruits (Phoenix dactylifera). This was done by isolating microorganism from samples subjected to natural fermentation. The isolated organisms were thereafter used as starter culture in a five day controlled fermentation. Lactobacillus delbrueckii and Bacillus pumilus were identified as the predominant microorganisms and were used as starter culture. pH, titratable acidity, proximate, amino acid and mineral composition of the fermented samples were determined. The sample fermented with mixed culture gave best nutritional value of 15.3% protein as compared to the 9.62% and 11.61% yield in B. pumilus and L. delbrueckii, respectively, on the fifth day of fermentation. Arginine was found to be on the high side among the amino acids discovered and the mineral composition of the products gave an appreciable amount of sodium, potassium and calcium.
Key words: Fermentation, Nutritional quality date palm fruits, Lactobacillus delbrueckii, Bacillus pumilus.