Proximate Composition and Essential Amino Acids Profile of Fermenting Cabbage Leaves to Sauerkraut using Starter Cultures and Spontaneous Fermentation

Proximate composition and essential amino acids profile of fermenting cabbage to sauerkraut using starter culture and spontaneous fermentation was carried out. Three hundred grams (300g) of cabbage leaves were purchased from Wurukum Market Makurdi, Benue State, Nigeria. Test strain of Lactobacillus acidophilus was obtained from Department of Microbiology, Federal University of Agriculture, Makurdi, while standard strain of L. acidophilus was obtained from Veterinary Research Institute Vom. Revalidation of test and standard strains were carried out using standard microbiological and biochemical methods. Cabbage leaves (300g) were prepared for controlled fermentation using starter cultures and spontaneous fermentation. Starter culture (5 %) was inoculated into 300g of the cabbage in an earth pot with cover lined with aluminum foil. Fermentation was allowed to progress at room temperature (2520C) for 4weeks. Products of fermentation were analyzed for proximate composition and amino acid profiling. Results, showed that at the fourth week of fermentation, fermenting cabbage with standard and test strains had the best values in lysine (2.725g/100g) and (2.685g/100g) respectively. Fiber content of 2.66g/100g and crude protein with a value of 2.1g/100g was highest with standard strain. Moisture content reduced significantly as fermentation progressed to the fourth week. Results of proximate and essential amino acids compositions of sauerkraut (fermented cabbage) was higher with those fermented with starter cultures as opposed to those with spontaneous fermentation and fresh cabbage. Fermentations of vegetables assisted with starter cultures can be encouraged to enhance nutrient compositions and shelf life stability.