Amino acid profile and protein quality of starter cultures fermented African Yam bean (Sphenostylis sternocarp) seed condiment-Reference-Cited by-同舟云学术

Amino acid profile and protein quality of starter cultures fermented African Yam bean (Sphenostylis sternocarp) seed condiment

Published:2023-06-14 Issue:1 Volume:15 Page:28-36
ISSN:1848-9923
Container-title:Croatian journal of food science and technology
language:
Short-container-title:Croat. j. food sci. technol. (Online)

Author:

Ifeanyi Okolie Pius¹,Ebunoluwa Itohan Martins²^ORCID,Chima Okolie Emilymary³,Obadina Adewale²

Affiliation:

1. Federal University of Agriculture (FUNAAB), Department of Food Science and Technology, PMB 2240 Abeokuta, Ogun State, Nigeria; Federal University of Agriculture (FUNAAB), Biotechnology Centre, PMB 2240 Abeokuta, Ogun State, Nigeria

2. Federal University of Agriculture (FUNAAB), Department of Food Science and Technology, PMB 2240 Abeokuta, Ogun State, Nigeria

3. National Biotechnology Development Agency of Nigeria, Department of Agricultural Biotechnology, Lugbe, FCT-Abuja, Nigeria

Abstract

African yam bean seeds condiment is an unpopular nutritive local food seasoning compared to Iru and is mostly produced by natural fermentation. Production with a defined starter culture will give a novel functional condiment with enhanced nutritive values, especially amino acids, to prevent hidden hunger, shorten the fermentation time, and improve product uniformity. The effect of different monoculture bacterial starters and natural fermentation on the amino acids profile of condiments produced from African yam bean seeds was investigated. The result revealed a total of 18 amino acids with glutamic and aspartic acids as the most abundant amino acids in all the samples portions, with a range of values of 9.79-11.44 g/100 g protein and 9.20 -10.67 g/100 g protein respectively. The inoculated samples were rich in all the amino acids quality than un-inoculated. The total amino acid content of the samples was significantly different (p ≤ 0.05). Bacillus amyloliquefacien starter fermented sample had the highest total amino acid value of 95.80 g/100 g protein while Bacillus subtilis fermented and un-inoculated seed portion samples had a total amino acid value of 86.81 g/100g and 74.04 g/100 g protein respectively. The essential amino acids (EAA10) were significantly different (p ≤ 0.05) and were in the range of 35.75-46.32 g/100 g protein with leucine, arginine, lysine, valine, isoleucine and phenylalanine the most abundant in inoculated and un-inoculated samples portions and were more concentrated in inoculated samples. Non-essential amino acids were slightly higher (38.29 - 49.47 g/100 g protein) than the total essential amino acids. The total acidic amino acids varied from 18.99 – 22.11 g/100 g protein and were significantly higher than the basic amino acids (12.88 – 15.95 g/100 g protein). The amino acid content of the Bacillus amyloliquefacien starter fermented sample was better enhanced than the sample fermented with Bacillus subtilis starter. The study concluded that controlled fermented condiments produced with B. amyloliquefacien culture boosted the amino acids value and profile.

Publisher

Faculty of Food Technology Osijek

Subject

General Earth and Planetary Sciences,General Environmental Science

Link

http://www.ptfos.unios.hr/novicjfst/wp-content/uploads/2024/01/CJFST.2023.15.1.04.pdf

Reference7 articles.

1. Adedeji, B.S., Ezeokoli, O.T., Ezekiel, C.N., Obadina, A.O., Somorin, Y.M., Sulyok, M., Adeleke, R.A., Warth, B., Nwangburuka, C.C., Omemu, A.M., Oyewole, O.B. and Krska, R. (2017): Bacterial species and mycotoxin contamination associated with locust bean, melon, and their fermented products in South-western Nigeria, Int. J. Food Microbiol. 258, 73-80. https://doi.org/10.1016/j.ijfoodmicro.2017.07.014 Adeyeye, E.I. (2011): Effect of processing on the nutritional and antinutritional factors of Arachis hypogaea Linn. (groundnut) seeds flour, Int. J. Chem. Sci. 4(1), 131-142. Adobeze, L.N and Enemor, V.H.A. (2020): Amino Acid and Carbohydrate Profiles of Rhynchophorus phoenicis (the Larva of Raffia Palm Weevil), American J. Health Research. 8 (5), 89-95. https://doi.org/10.11648/j.ajhr.20200805.13 Ahaotu, I., Anyogu, A., Njoku, O.H., Odu, N.N., Sutherland, J.P. and Ouoba, L.I.I. (2013): Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba, Int. J. Food Microbiol. 162, 95-104. https://doi.org/10.1016/j.ijfoodmicro.2013.01.001 Akanni, G.B., Naudé, Y., de Kock, H.L. and Buys, E.M. (2018): Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment, Eur Food Res Technol. 244, 1147-1158. https://doi.org/10.1007/s00217-017-3024-x AOAC. (2005): Official method of analysis, 18th ed. Association of official analytical chemists, Washington, DC. USA. Aremu, M.O., Olaofe, O. and Akintayo E.T. (2006): A comparative study on the chemical and amino acid composition of some Nigerian underutilized legume flours, Pakistan J. Nutritn 5(1), 34-38. ISSN 1680-5194 Azeke, M.A., Fretzdorff, B., Buening-Pfaue, H., Holzapfel, W. and Betsche, T. (2005): Nutritional value of African yam bean (Sphenostylis stenocarpa L): Improvement by lactic acid fermentation, J. Sci. Food &

2. Agric. 85, 963 - 970. https://doi.org/10.1002/jsfa.2052 Duodu, C.P., Adjei-Boateng, D., Edziyie, R.,E., Agbo N.W., Owusu-Boateng, G., Larsen, B.,K. and Skov P.V. (2018): Processing techniques of selected oilseed by-products of potential use in animal feed: Effects on proximate nutrient composition, amino acid profile and antinutrients, Animal Nutrition 4 (4), 442-451. https://doi.org/10.1016/j.aninu.2018.05.007 Ezeokoli, O.T., Gupta, A K., Mienie, C., Popoola, T.O.S. and Bezuidenhout, C.C. (2016): PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment, Int. J. Food Microbiol. 220, 58 - 62. FAO/WHO/UNU, (1991): "Protein Quality Evaluation." Food and Agricultural organization of the United Nations: Rome, Italy. Fowomola, M.A., and Akindahunsi, A.A. (2008): Effects of fermentation on some antinutrients and nutrients contents of sandbox (Hura crepitans) seed, J. Food, Agriculture &

3. Ent. 6(2), 25-28. ISSN: 1459-0255 Ibrahim, A. D., Dandare, S.U., Sa'adat, I. M., Adamu, S.A., Fatima, I. J and Shinkafi, S. A. (2018): Towards an efficient starter culture to produce dawadawa botso: a traditional condiment produced by fermentation of Hibiscus sabdariffa seeds, Int. J. Biol. Chem. Sci. 12(2), 636-649. https://doi.org/10.4314/ijbcs.v12i2.2 Idowu, A. (2015): Chemical Composition and Sensory and Pasting Properties of Blends of Maize-African Yam Bean Seed, J. Nutritional Health &

4. Food Sci. 3. Ihekoronye, A.I. and Ngoddy, P.O. (1985): Integrated Food Science and Technology for the Tropics. London: Macmillan Publisher Ltd. London. Pp. 288 - 289. Inyang, U.E. and Eyo, E.A. (2015): Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour, J. Food and Nutrition Sci. 3 (4), 147-151. https://doi.org/10.11648/j.jfns.20150304.12. Iwe, M.O., Onyeukwu, U., and Agiriga, A.N. (2016): Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour, Cogent Food &

5. Agriculture 2(1), 1142409. https://doi.org/10.1080/23311932.2016.1142409. Jeff-Agboola, Y.A. (2007): Microorganisms associated with natural fermentation of African yam bean (Sphenostylis sternocarpa Harms) seeds for the production of "Otiru", Research J. Microbiol. 2 (11), 816-823. Jeyaram, K., Singh, A., Roni, W., Devi, A.R., Singh, W.M. and Dayanithi, H. (2009): Traditional fermented foods of Manipur, Indian J. Traditional Knowledge 8(1), 115-121. McGovern, P.E., Zhang, J., Tang, J., Zhang, Z., Hall, G.R., Moreau, R. A., … Wang, C. (2004): Fermented beverages of pre-and proto-historic China, Proceedings of National Academy of Science 101(51), 17593-17598. Nazidi, I., Adamu, S.A., Sambo, S. and Hauwa, H. (2018): Amino Acids Profile of Locally and Laboratory Produced Bam-Bara Nut Condiment, Int. J. Innovative Biochemistry and Microbiol. Research 6(4), 1- 6. Nnanyelugo, D.O., King J. EneObong, H.N. and Ngoddy, P.O. (1995): Seasonal variations and the contribution on cowpea (Vingaunguiculata) and other legume to nutrient intakes in Anambra State, Nigeria Ecol. Food Nutr. 17, 271 - 287. Odunfa, S.A., (1986): Dawadawa. In: Reddy, N.R., Pierson, M.D., Salunkhe, D.K. (Eds.), Legumes Based Fermented Foods. CRC Press, Boca Raton, pp. 173-189. Ogbuagu, M.N., Ubani, L.O., Ezenobi, V.U. and Mgbachi, I. (2018): Effect of extent of fermentation on the Amino acid composition of African oil bean (Pentaclethra macrophylla, bentham), Seed. J. Chem Soc. Nigeria 43 (3), 613 - 620. http://journals.chemsociety.org.ng/index.php/jcsn/article/view/204 Okoye, J.I. and Obi, C. D. (2017). Chemical Composition and Sensory Properties of Wheat-African Yam Bean Composite Flour cookies, Sky J. Food Sci. 6(3), 027 - 032. Available online http://www.skyjournals.org/SJFS Olaofe, O., and Akintayo, E. T. (2000): Production of isoelectric points of legume and oil seed proteins from their amino acid composition, J. Technoscience 4, 49-53. Olasupo, N.A., Okorie, C.P. and Oguntoyinbo, F.A. (2016): The biotechnology of Ugba, a Nigerian traditional fermented food condiment, Frontiers in Microbiol. 7, 1153. Oluwashina, A., Oladele, E., Aletor, O., Ogunyemi, S. and Aiyesanm, F. (2019): Effects of fermentation on amino acid profile and protein quality of Opagha seed (Pentaclethra macrophylla), J. Chem Research 1 (2), 285 - 294. Omodara, T.R. and Aderibigbe, E.Y. (2013): Effects of the Use of starter culture on the quality of fermented Parkia biglobosa, Int. J. Bio-Technol. &