Frontiers in Science
p-ISSN: 2166-6083 e-ISSN: 2166-6113
2016; 6(1): 25-30
doi:10.5923/j.fs.20160601.03
S. M. Adeyemo1, A. A. Onilude2, D. O. Olugbogi1
1Food and Industrial Microbiology Unit, Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria
2University of Ibadan, Nigeria
Correspondence to: S. M. Adeyemo, Food and Industrial Microbiology Unit, Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria.
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Copyright © 2016 Scientific & Academic Publishing. All Rights Reserved.
This work is licensed under the Creative Commons Attribution International License (CC BY).
http://creativecommons.org/licenses/by/4.0/
The provision of a balanced weaning food is a major challenge in Africa, especially among low earners. Most women result to fermented cereals fermented by Lactic Acid Bacteria. Cereals contain different anti-nutrients which prevent growth and healing; block the absorption of nutrients and acts as toxins in food. This study focuses on the use of α-galatosidase produced by lactic acid bacteria isolated from fermented Abacha to reduce the anti-nutrients present in sorghum and improve nutrient composition. Replicate samples of Abacha were collected at different time intervals and eighteen strains of lactic acid bacteria were isolated from them. The isolates include Lactobacillus casei, L. plantarum, L. cellobiosus, L. fermentum, L. acidophilus and L. brevis. Anti-nutritional factors and alpha-galactosidase were determined by UV-spectrophotometry. Two of the strains with the highest production of α-galactosidase, L. plantarum and L. brevis were used separately as starter culture to ferment sorghum. The effects of fermentation at 0, 72 and 120 hours on trypsin inhibitor, protease inhibitor, phytate and tannin, of sorghum were assessed. 69% reduction of trypsin inhibitor; 30% of protease inhibitor; 60% of phytate and 72% of tannin was observed at 120h with L. plantarum used as starter culture while 58% reduction of trypsin inhibitor; 40% of protease inhibitor; 70% of phytate and 56% of tannin was recorded at 120h using L. brevis as starter. Fermentation using LAB as starter culture resulted in reduction in anti-nutritional content of sorghum thereby enhancing it nutritional composition. This probiotic effect can be employed in the production of a good weaning food for infants.
Keywords: Anti-nutrients, Lactic acid bacteria, Microbial fermentation, Sorghum, Enzyme production
Cite this paper: S. M. Adeyemo, A. A. Onilude, D. O. Olugbogi, Reduction of Anti-nutritional Factors of Sorghum by Lactic Acid Bacteria Isolated from Abacha- an African Fermented Staple, Frontiers in Science, Vol. 6 No. 1, 2016, pp. 25-30. doi: 10.5923/j.fs.20160601.03.
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Figure 1. Production of alpha-galactosidase by LAB isolates |
Figure 2. Reduction of Anti-Nutritional Factors by L. plantarum |
Figure 3. Reduction of Anti nutritional Factors by Lactobacillus brevis |