Plant Foods for Human Nutrition

, Volume 42, Issue 3, pp 219–224 | Cite as

The effect of fermentation on the nutrient status and on some toxic components ofIcacinia manni

  • S. P. Antai
  • U. S. Obong
Article

Abstract

The effect of fermentation on the nutrient status and on some toxic components ofIcacinia manni was investigated. Chemical analysis of both unfermented and fermented products revealed an increase in protein, ash and fibre content while the lipid and carbohydrate content showed a decrease. The results indicated that fermentation resulted in protein enrichment of the fermentedIcacinia manni mash. Fermentation was also observed to cause a marked decrease in the level of some toxic components (oxalic acid, phytic acid and hydrocyanic acid) of the product. The possibility of incorporatingIcacinia manni among the edible starchy plant tubers is discussed.

Keywords

Lipid Chemical Analysis Fermentation Carbohydrate Plant Physiology 

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Copyright information

© Kluwer Academic Publishers 1992

Authors and Affiliations

  • S. P. Antai
    • 1
  • U. S. Obong
    • 1
  1. 1.Department of Biological Sciences, Microbiology UnitUniversity of CalabarCalabarNigeria

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