Effect of fermentation methods on the mineral, amino and fatty acids composition of Cyperus esculentus

African Journal of Biochemistry Research Pub Date : 2015-08-30 DOI:10.5897/AJBR2015.0847

R. Agbaje, V. Oyetayo, A. Ojokoh

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引用次数: 7

Abstract

Tiger nut (Cyperus esculentus) was subjected to different fermentation methods such as traditional, back slope and control. The raw and fermented samples were analyzed for mineral, amino and fatty acids. The results of mineral analysis revealed potassium and sodium as the most abundant mineral element with their value ranging from 546 to 91.6 mg/100 g and 64.00 to 3383.33 mg/100 g, respectively while copper was found in trace amount with value ranging from 0.03 mg/100 g to 0.05 mg/100 g. All the fermented samples shows significant increase in calcium ranging from 8.50 to 9.83 mg/100 g compared to raw samples (7.66 mg/100 g). Amino acid result showed arginine (23.02 g/100 g) as the most abundant amino acid present in back slope fermented tiger nut while tyrosine was the least amino acid (0.05 g/100 g). The oil in tiger nut showed a greater percentage of oleic acid (73.08%) which was recorded in back slope fermented milled sample. The overall result of the investigation revealed that back slope fermentation was the best method that may enhance mineral, amino and fatty acids content of tiger nut.

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发酵方式对香柏草矿物质、氨基酸和脂肪酸组成的影响

对虎坚果进行了传统发酵、反坡发酵和对照发酵等不同发酵方法的研究。对原料和发酵样品进行了矿物质、氨基酸和脂肪酸的分析。矿物分析结果显示，钾和钠含量最高，分别为546 ~ 91.6 mg/100 g和64.00 ~ 3383.33 mg/100 g，微量铜含量为0.03 ~ 0.05 mg/100 g。各发酵品的钙含量均较原品(7.66 mg/100 g)显著增加，在8.50 ~ 9.83 mg/100 g之间，氨基酸含量最高的是精氨酸(23.02 g/100 g)，最低的是酪氨酸(0.05 g/100 g)，油中油酸含量较高，为73.08%。结果表明，背坡发酵是提高虎坚果矿物质、氨基酸和脂肪酸含量的最佳方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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African Journal of Biochemistry Research

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