Comparative Study of Nutritional Composition of Unfortified and Fortified Fermented Prosopis Africana Seeds
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Abstract
Protein malnutrition is a significant challenge in many African countries. This contributes to inadequate nutritional security, resulting in alternative approaches to enhance plant-based foods' protein and mineral content and improve overall dietary health. Prosopis africana is one of the lesser-known perennial leguminous plants that play a key role in West African cuisine. Fermented P. africana seeds are said to be a rich source of protein, fatty acids, minerals, and some other vital nutrients. This study, therefore, aimed to examine the nutritional composition of fermented seeds of P. africana fortified with garlic and ginger. One (1 kg) of raw P. africana seeds and 500g of Allium sativum and Zingiber officinale were obtained, composited in different ratios (100:0, 90:10, 80:20, and 70:30), and fermented for 5 days. The fermented seeds were evaluated for microbial, proximate, and mineral composition, antioxidant properties, and vitamin C content. Among the formulations, 70% fermented seeds of P. africana fortified with 30% garlic showed the highest protein, fiber, and ash content, while 80% fermented seeds of P. africana fortified with 20% garlic exhibited the highest carbohydrate content and antioxidant properties. Zinc is the most abundant mineral found in all samples. 100% fermented seeds of P. africana have a major quantity; calcium, manganese, and copper were found in minute amounts. During the period of fermentation, the following microorganisms were isolated: Micrococcus sp, Bacillus sp, Staphylococcus sp, Enterococcus sp, Proteus sp, Klebsiella sp, Lactobacillus sp, and Pseudomonas sp in which Bacillus and Mucor species were predominant, alongside Micrococcus, Lactobacillus, and Aspergillus niger. These results demonstrate that fortifying fermented seeds of P. africana with ginger and garlic enhanced their nutritional profile, making it a healthier alternative to traditional seasoning salts and animal protein.
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