EVALUATION OF THE INFLUENCE OF NATURAL FERMENTATION ON THE MINERAL COMPOSITION OF ZARMARKÉÉ SEED, SESBANIA SPP *

• D.T Ishola

  *1 Nigerian Stored Products Research Institute (NSPRI) Ibadan, P.M.B 5044, Onireke, Dugbe, Oyo State, Nigeria Central Research Laboratory, Federal university of Technology (FUTA), Akure, Ondo State, Nigeria.

  Author

• M.B Olajide

  Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

  Author

• T.O Olabiran

  Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

  Author

• O.T Ishola

  Department of Forest Products Development and Utilization, Forest Research Institute of Nigeria, Ibadan Oyo State

  Author

• O.I. Awonyemi

  Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

  Author

• K.A Arowora

  Department of Biochemistry, Federal Universit, Wukari, Taraba State, Nigeria

  Author

• O. Ajayi

  *1 Nigerian Stored Products Research Institute (NSPRI) Ibadan, P.M.B 5044, Onireke, Dugbe, Oyo State, Nigeria Central Research Laboratory, Federal university of Technology (FUTA), Akure, Ondo State, Nigeria. Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria. Department of Forest Products Development and Utilization, Forest Research Institute of Nigeria, Ibadan Oyo State Department of Biochemistry, Federal Universit, Wukari, Taraba State, Nigeria Department of Chemistry, Faith Academy, Ilorin, Ita-Alamu Area, PMB 1522, Ilorin, Kwara State, Nigeria.

  Author

• B.E Arokoyo

  Department of Chemistry, Faith Academy, Ilorin, Ita-Alamu Area, PMB 1522, Ilorin, Kwara State, Nigeria.

  Author

The seeds of Zarmarkéé, sesbania spp collected from the premises of Nigerian Stored Products Research Institute, Kano were analyzed for their mineral components to assess their nutrient value for animals and humans. The mineral analysis of the raw flour prepared by grinding the dried seeds gave the following results in mg/100g of sample: 14.96Fe; 15.38Zn; 2.33Cu; 0.998Pb; 0.083Ni; 0.00Cd; 16.44P; 36.58Na; 631.76K and 122.14Ca. Correspondingly, mineral analysis of the fermented sample of the flour prepared from the fermented seed resulted in the following: 11.83Fe; 9.05Zn; 1.45Cu; 0.53Pb; 0.00Ni; 0.00Cd; 9.761P; 22.901Na; 503.82K and 166.25Ca. The order of nutritive mineral elements depending on their content in (mg/100g) was K >Ca> Na> P> Zn > Fe> Cu >Pb>Ni > Cd in raw, while the order in fermented sample was K>Ca> Na> Fe> P> Zn> Cu>Pb> Ni =Cd. The investigation revealed that both the raw and fermented Zarmarkee seed flour samples were good supplier of mineral matter, particularly potassium, Calcium, Sodium, Phosphorus, Zinc, Iron and Copper which were in abundance. The major findings of the study was that natural fermentation, a biological food process is seen to have a considerable reduction effect on all the mineral elements (Fe, Zn, Cu, Pb, Ni, Cd, P, Na, and K) understudied, especially in the fermented sample, except for calcium element level which increased considerably through the process. Hence, the raw seed sample provided good profiles of the mineral elements.

1. D.T Ishola, *1 Nigerian Stored Products Research Institute (NSPRI) Ibadan, P.M.B 5044, Onireke, Dugbe, Oyo State, Nigeria Central Research Laboratory, Federal university of Technology (FUTA), Akure, Ondo State, Nigeria.

   *1 Nigerian Stored Products Research Institute (NSPRI) Ibadan, P.M.B 5044, Onireke, Dugbe, Oyo State, Nigeria Central Research Laboratory, Federal university of Technology (FUTA), Akure, Ondo State, Nigeria.

2. M.B Olajide, Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

   Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

3. T.O Olabiran, Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

   Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

4. O.T Ishola, Department of Forest Products Development and Utilization, Forest Research Institute of Nigeria, Ibadan Oyo State

   Department of Forest Products Development and Utilization, Forest Research Institute of Nigeria, Ibadan Oyo State

5. O.I. Awonyemi, Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

   Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria.

6. K.A Arowora, Department of Biochemistry, Federal Universit, Wukari, Taraba State, Nigeria

   Department of Biochemistry, Federal Universit, Wukari, Taraba State, Nigeria

7. O. Ajayi, *1 Nigerian Stored Products Research Institute (NSPRI) Ibadan, P.M.B 5044, Onireke, Dugbe, Oyo State, Nigeria Central Research Laboratory, Federal university of Technology (FUTA), Akure, Ondo State, Nigeria. Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria. Department of Forest Products Development and Utilization, Forest Research Institute of Nigeria, Ibadan Oyo State Department of Biochemistry, Federal Universit, Wukari, Taraba State, Nigeria Department of Chemistry, Faith Academy, Ilorin, Ita-Alamu Area, PMB 1522, Ilorin, Kwara State, Nigeria.

   *1 Nigerian Stored Products Research Institute (NSPRI) Ibadan, P.M.B 5044, Onireke, Dugbe, Oyo State, Nigeria Central Research Laboratory, Federal university of Technology (FUTA), Akure, Ondo State, Nigeria. Department of Microbiology, Federal University of Technology (FUTA), Akure, Ondo State, Nigeria. Department of Forest Products Development and Utilization, Forest Research Institute of Nigeria, Ibadan Oyo State Department of Biochemistry, Federal Universit, Wukari, Taraba State, Nigeria Department of Chemistry, Faith Academy, Ilorin, Ita-Alamu Area, PMB 1522, Ilorin, Kwara State, Nigeria.

8. B.E Arokoyo, Department of Chemistry, Faith Academy, Ilorin, Ita-Alamu Area, PMB 1522, Ilorin, Kwara State, Nigeria.

   Department of Chemistry, Faith Academy, Ilorin, Ita-Alamu Area, PMB 1522, Ilorin, Kwara State, Nigeria.

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