Abstract

Effect of fermentation using Aspergillus niger on some mineral and anti-nutritionalconstituents of Chrysophyllum albidum seed meal was carried out. Levels of the some minerals and anti-nutritients (like tannin, oxalate, saponin, phytate and cyanide) of the raw and fermented seed meal were determined. The percentage nutritionalconcentrations (%) in the raw seed were: tannin (6.23 ± 0.01), oxaloacetate (48.39 ± 0.14), saponin (1.58 ± 0.01), phytate (0.76 ± 0.03) and cyanide (1.07 ± 0.32). While level of mineral element concentrations (%) of significantly (p<0.05) high values in the raw seed where: sodium (74.13 ± 0.07), potassium (61.15 ± 1.25), phosphorus (40.76 ± 0.28) and iron (43.10 ± 0.35ppm). Fermentation however, significantly reduced levels of the anti-nutrients (like phytate, oxalate, tannin, saponin and cyanide) and minerals (like phosphorus, sodium, copper and zinc), but increased significantly, levels of minerals (like calcium, potassium, magnesium and iron) in the C. albidum seed meal. Hence the fermentation significantly (p<0.05) improved the nutritional quality of C. albidum seed meal.

Key words: Fermentation, Aspergillus niger, Chrysophyllum albidum seeds, minerals, anti-nutrients.