Nutrient Changes During the Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds

摘要: The prepared seedslices of African oil bean (Pentaclethra macrophylla Benth) were subjected to a 72-hour traditional fermentation produce 'ugba' popular food condiment consumed in the rain forest areas West tropical Africa. brought about slight increases crude protein and ash contents, decrease content seeds. Amino nitrogen increased steadily from 1.23 mgNg DM prior 13.68 mg Ng after 72-hours, showing strong indication -1 appreciable hydrolysis. Gas chromatographic analysis seed showed principal fatty acid, linoleic increasing 60.68 67.57% total acids while oleic acid decreased 26.95 22.59%. Palmitic other saturated also slightly affected by th e fermentation; palmitic steadily, others markedly. Total titratable acidity gradually as progressed. A further using thin-layer chromatography revealed accumulation formic, acetic, lactic butyric fermenting seedslices. At end 72 hours, contained 0.41 mgg 0.35mgg 0.18 acetic 0.20 formic