EFFECT OF FERMENTATION ON THE VITAMIN AND MINERAL CONTENTS OF BAMBARA NUT USING SELECTED RHIZOPUS SPECIES

Abstract

This study evaluates the effect of fermentation with selected Rhizopus species on the vitamin and mineral contents of bambara nut (Voandzeia subterranean L.thouars) which is a leguminous plant.  Bambara nut was fermented with three species of Rhizopus (R. oligosporus, R. nigricans and R. oryzae) and their combinations for 3 days. The samples were collected at 12 hourly intervals and were blanched, dried and milled to produce bambara flour. Vitamin and mineral contents determination were carried out on the samples.  The values of vitamin A, riboflavin, niacin and thiamine were (21.70 – 66.14%), (0.38 – 0.86 mg/g), (0.16 – 3.53 mg/g), (0.50 – 4.52 mg/g) and (0.24 – 0.02mg/g), respectively. Mineral contents (potassium, calcium, phosphorus, iron and magnessium) ranges were (1.228 – 1.633), (0.093 – 0.300), (0.297 – 0.465), (0.013 – 0.028) and (0.017 – 0.052mg/100g), respectively.  Therefore, fermented bambara nut could find uses in combacting endemic malnutrition in the developing countries.