EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS
📄 Project Abstract
The effects of fermentation and toasting on the nutrients and antinutrients composition of Senna obtusifoliai seeds were investigated. Senna obtusifolia seeds were fermented with Aspergillus niger at an ambient (27-30 degrees C) temperature for five days. Senna obtusifolia seeds were also toasted at 80oC in open pan using hot plate for 10 min. Raw Senna obtusifolia seeds contained 7.45mg/100g moisture, 33.33mg/100g crude protein, 17.25mg/100g lipid, 9.49mg/100g dietary fibre, 4.50mg/100g ash, 37.99mg/100g nitrogen free extract. Antinutrients composition of raw Senna obtusifolia was 3.95mg/100g tannins, 3.74mg/100g phytates, 2.13mg/100g oxalates and 2.62mg/100g saponins, 11.23 TUI/mg trypsin inhibitor and 5.77 IC50 (mg/ml) alpha amylase inhibitor. Fermentation increased the crude protein of Senna obtusifolia but reduced nitrogen free extract, moisture, lipid and dietary fibre. Toasting reduced moisture, dietary fibre, crude protein but increased lipid, ash and nitrogen free extract. Toa...
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EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS
Full Citation:
ABDULKADIR MUHAMMAD. (). EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS. African and General Studies, 40, 14858.
Citation Formats:
APA
ABDULKADIR MUHAMMAD. (). EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS. African and General Studies, 40, 14858.
MLA
ABDULKADIR MUHAMMAD. "EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS." African and General Studies, vol. 40, , pp. 14858.
Chicago
ABDULKADIR MUHAMMAD. "EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS." African and General Studies 40 (): 14858.
Full Citation:
ABDULKADIR MUHAMMAD. (). EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS. African and General Studies, 40, 14858.
Citation Formats:
APA
ABDULKADIR MUHAMMAD. (). EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS. African and General Studies, 40, 14858.
MLA
ABDULKADIR MUHAMMAD. "EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS." African and General Studies, vol. 40, , pp. 14858.
Chicago
ABDULKADIR MUHAMMAD. "EFFECT OF PROCESSING (TOASTING AND FERMENTATION) ON THE NUTRITIONAL VALUE OF SICKLE POD (Senna obtusifolia) SEEDS." African and General Studies 40 (): 14858.
Document Details
| Author | ABDULKADIR MUHAMMAD |
|---|---|
| 📁 Field | Biochemistry Project Topics |
| 🏷️ Type | Science project topics |
| Pages | 122 Pages |
| Words | 27042 words |
| 📘 Chapters | 1 to 5 Chapters |