Effect of Fermentation on the Amino Acid Composition of African Oil Bean Seed
Student: GIFT Ebehiremen IBOI (Project, 2025)
Department of Biochemistry
Ambrose Alli University, Ekpoma, Edo State
Abstract
African oil beans is a legume found in Nigeria and other regions of Africa. It is a staple diet in many parts of Nigeria and the processing includes fermentation to make it edible. However, this process could affect the nutritional profile of the seeds. The aim of this study was to determine the effect of fermentation on the amino acid composition of African oil bean seed. The seeds were purchased from a market in Imo State, processed and analysed using standard laboratory techniques. At the end of the procedure, the total amino acid content was not significantly (p>0.05) higher in the raw seeds (67.777 g/100g) compared to the fermented seeds (36.355 g/100g). The lysine, methionine, phenylalanine, tyrosine, valine, arginine, histidine, alanine, aspartic acid, asparagine, glutamic acid, glutamine, and glycine were also higher in the raw seed compared to the fermented seed. The proline, serine, tryptophan, and cysteine contents were higher in the fermented seed compared to the raw seed. In conclusion, this study has shown that although fermentation reduces the total amino acid composition of African oil bean seed, this effect vary depending on the specific amino acid.
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- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 215
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15