Studies on Microbial Load and Anti Nutritional Factors of Fermented Coconut

Coconut serve as a medicinal and nutritional value to the larger populace in Nigeria. Coconuts provide food, jobs, and business opportunities for millions of people. Because of its intrinsic rich macro and micronutrients profile for human health and nutrition. The microbial load of fermented and unfermented coconut sample was evaluated. The average microbial count of unfermented coconut was 3.13 Cfu/g while that of fermented coconut was 3.43 Cfu/g when grown on MacConkey Agar. Also, the average microbial count of unfermented coconut was 3.43 Cfu/g while that of fermented coconut was 3.33 Cfu/g when grown on MRS Agar. Finally, the average microbial count of unfermented coconut was 3.13 Cfu/g while that of fermented coconut was 3.19 Cfu/g when grown on Nutrient Agar. Lactobacillus spp, Enterococcus spp and Staphylococcus spp were the bacteria identified in the present study. The antinutritional factor of fermented and unfermented coconut sample was assay. However high phytates was observed in unfermented coconut which ranged from 13.68 - 15.36mg/g whereas, low phytates was observed in fermented coconut which ranged from 8.48 - 9.776mg/g. High tannin was observed in unfermented coconut with the mean value of 1.600 mg/g while low tannin of 1.0 mg/gwas observed in fermented coconut as shown in figure 2. High oxalate was observed in unfermented coconut with the mean value of 2.900 mg/g while low oxalate of 2.300 mg/gwas observed in fermented coconut. The fermentation of coconut reduced and lower the, oxalate and phytic acid. The amount of phytic acid were influenced by the period of fermentation. Low phytate and oxalate coconut can be used in a variety of food applications, including bread and chicken sausages. It can also be used in functional foods like vegan food applications, edible films, and bio-yogurt drinks. Therefore, fermented and unfermented coconut can be recommended as medicinal and nutritional valued plant.