Orekoya, Elias Similoluwa, O. Okhonlaye, Arogunjo Ayodele Openla, Akinwunmi Iseoluwa Moses, Ajayi-Moses Oluwatayo Benjamin, Gabriel Paul Oladimeji, A. Olaseni
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Antinutrient Contents of Fermented and Extruded Unripe Plantain and Pigeon Pea Blends
The study investigated effects of fermentation and extrusion on the antinutrient composition of unripe plantain and pigeon pea blends. The blended samples were prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and separated into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). The blended samples were fermented semi-solid state fermentation. The anti-nutrient content of fermented and extruded blends decreased significantly (P<0.05) when compared to the raw blends. Hence, it can be concluded based from the available information from this study that fermentation and extrusion decreased the antinutrient composition of unripe plantain and pigeon pea blends.
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