African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5124

Full Length Research Paper

Studies on the effects of microbial fermentation on bush mango (Irvingia gabonensis) seed cotyledons

Ekundayo, F. O.1*, Oladipupo, O. A.2 and Ekundayo, E. A.3
1Department of Microbiology, Federal University of Technology, Akure, Ondo State, Nigeria. 2Department of Science Laboratory Technology, Osun State Polytechnic, Iree, Osun State, Nigeria. 3Department of Biological Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria.
Email: [email protected]

  •  Accepted: 06 August 2013
  •  Published: 23 August 2013

Abstract

Fermentation is known to improve the nutritional value of food samples. This study was conducted to assess the influence of fermentation on bush mango in order to reduce environmental pollution. Bush mango seed cotyledons were naturally fermented for five days at room temperature. The bacteria and fungi responsible for the fermentation were isolated and characterised using standard microbiological techniques. The unfermented seeds and fermented residues were analysed for proximate composition, nutrient composition and some antinutrient contents. The bacteria isolated from fermented bush mango seeds were Bacillus cereus, B. subtilis, Aerobacter aerogenes, Staphylococcus epidermidis, Streptococcus faecalis and Clostridium sporogenes. The fungal isolates included Penicillium chrysogenum, Aspergillus flavus, A. niger, Trichoderma viride andRhizopus stolonifer. The results of the proximate analysis show that there was a decrease in fat content of the fermented seeds (65.30%) compared to unfermented seeds (56.13%) while the crude protein and nitrogen free extract increased from 0.54 to 2.25% and 19.71 to 31.08% respectively. The mineral contents (Mn, K, Fe) were found to be lower while P, Mn and Na were high. There was reduction in the phytate (from 1.40 to 0.67) and oxalate (1.26 to 0.72) contents after fermentation. Fermented bush mango seed cotyledons can be used as highly proteinous and low fat food condiment for soup making as well as animal feeds.

 

Key words: Bush mango seed cotyledons, fermentation, animal feeds.