Effects of Fermentation on the Nutritional Quality of African Locust Bean and Soybean

The effects of fermentation on the nutritional quality of African locust bean and Soybean were investigated. The oil-seeds were fermented to produce condiments. The substrates were subjected to natural (spontaneous) fermentation. The physiochemical properties, proximate and mineral composition of both unfermented and fermented samples were determined. Fermentation led to increase in the pH, moisture content, protein and fat content of the two oil-seeds but led to a decrease in their Titratable acidity, however, the carbohydrate and crude fibre contents were lower in the fermented products. There was no particular trend for the value of ash of the fermented products. The effect of fermentation on the mineral content (sodium, calcium, zinc, potassium, magnesium, manganese, copper and iron) varied significantly among the fermented products.