Increasing Fermentation Time Of Macrotermes Nigeriensis Enriched Fermented Cassava Mahewu Improves The Micronutrients And In-Vitro Protein Digestibility:- Ude Enyinnaya I
ABSTRACT
Insects
represent a rich source of protein and micronutrients and could be a more
sustainable alternative to conventional animal sources. This study evaluated
the influence of increasing fermentation time on micronutrients and in-vitro
protein digestibility of Macrotermes nigeriensis (termites) enriched cassava
mahewu. The prepared composite sample ofthe 70% cassava flour and 30% termite
powder was divided into five portions (A-E). Sample A was used as the control
sample. Sample B was allowed to ferment for 12 hours, while Sample C, D and E
were allowed to ferment for 24 h, 36 h and 48 h respectively at 30 °C. The pH
decreased significantly (P<0.05) from 6.45±0.05 in control to 4.05±0.01
after fermentation for 48 hours. The TTA also increased significantly
(P<0.05) from 12 h to 48 h. The moisture content increased as the
fermentation time increased. An Increase in protein and ash content was also
observed. A reduction (P<0.05) in fiber content (6.45 to 3.45%) was observed
as the fermentation progressed for 48 h. There was a decrease (P<0.05) in
phytate (34-21%), oxalic acid (20-10) and tannin (23-12%) as fermentation
progressed from 0 h to 48 A significant increase (P<0.05) in iron and
calcium levels w'as also observed at all fermentation time compared with the
control whereas no significant effect (P>0.05) was recorded for Zinc at all
time. Generally, there was significant increase (P<0.05) in vitamin C,
thiamin, riboflavin and niacin content after fermentation for 36 hours which
dropped after 48h. A significant increase (P<0.05) in protein digestibility
was observed from 45-68% from 0-36h but decreased steadily at 48h. Fermentation
of M. nigeriensis-improved. cassava mahewu for 36 h resulted in maximum
improvement in nutrients and protein digestibility and it is therefore
recommended for the production ofthe enhanced product.
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UDE, I (2024). Increasing Fermentation Time Of Macrotermes Nigeriensis Enriched Fermented Cassava Mahewu Improves The Micronutrients And In-Vitro Protein Digestibility:- Ude Enyinnaya I. Repository.mouau.edu.ng: Retrieved Nov 27, 2024, from https://repository.mouau.edu.ng/work/view/increasing-fermentation-time-of-macrotermes-nigeriensis-enriched-fermented-cassava-mahewu-improves-the-micronutrients-and-in-vitro-protein-digestibility-ude-enyinnaya-i-7-2
IJE, UDE. "Increasing Fermentation Time Of Macrotermes Nigeriensis Enriched Fermented Cassava Mahewu Improves The Micronutrients And In-Vitro Protein Digestibility:- Ude Enyinnaya I" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 26 Nov. 2024, https://repository.mouau.edu.ng/work/view/increasing-fermentation-time-of-macrotermes-nigeriensis-enriched-fermented-cassava-mahewu-improves-the-micronutrients-and-in-vitro-protein-digestibility-ude-enyinnaya-i-7-2. Accessed 27 Nov. 2024.
IJE, UDE. "Increasing Fermentation Time Of Macrotermes Nigeriensis Enriched Fermented Cassava Mahewu Improves The Micronutrients And In-Vitro Protein Digestibility:- Ude Enyinnaya I". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 26 Nov. 2024. Web. 27 Nov. 2024. < https://repository.mouau.edu.ng/work/view/increasing-fermentation-time-of-macrotermes-nigeriensis-enriched-fermented-cassava-mahewu-improves-the-micronutrients-and-in-vitro-protein-digestibility-ude-enyinnaya-i-7-2 >.
IJE, UDE. "Increasing Fermentation Time Of Macrotermes Nigeriensis Enriched Fermented Cassava Mahewu Improves The Micronutrients And In-Vitro Protein Digestibility:- Ude Enyinnaya I" Repository.mouau.edu.ng (2024). Accessed 27 Nov. 2024. https://repository.mouau.edu.ng/work/view/increasing-fermentation-time-of-macrotermes-nigeriensis-enriched-fermented-cassava-mahewu-improves-the-micronutrients-and-in-vitro-protein-digestibility-ude-enyinnaya-i-7-2