Skip to main content
SpringerLink
Log in

Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production

  • Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

Biochemical changes during fermentation of seeds of Prosopis africana for production of ogiri-okpei, a food condiment popular among people of West Africa were studied. Fermentation resulted in a net increase in concentrations of total soluble sugars and free amino acids, both reaching a peak after 72 h of fermentation but declining thereafter. Corresponding increases were observed in amylase and protease activities, respectively. Lipase activity was observed to be very strong, increasing throughout the duration of fermentation. Analyses of amino and fatty acid composition using an amino acid analyzer and gas liquid chromatography, respectively, revealed a wide variety of amino acids including glutamine > cystine > arginine and the fatty acids stearic > Arachidic > linolenic > linoleic in the unfermented seed in the highest concentrations. Fluctuations in the concentrations of these compounds were observed during the fermentation. At the end of 96 h fermentation, glutamine > cystine > lysine and an unidentified fatty acid > arachidic > linolenic acids were found in the highest concentrations. Marked increases in composition with increasing period of fermentation were observed for Ca, P, K, Mn, and Z. Transformations of amino acids, fatty acids, and minerals during the fermentation of this seed revealed during this study will contribute towards the development of an industrial process for ogiri-okpei as well as an understanding of its contribution to the nutrition of its consumers.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Achi OK (1992) Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye. Plant Food Hum Nutr 42:297–304

    Article  CAS  Google Scholar 

  2. Adenike AO, Ogunshe MO, Ayansina ADV (2007) Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye. Pak J Nutr 6:620–627

    Google Scholar 

  3. Allagheny N, Obanu ZA, Campbell-Platt G, Owens JD (1996) Control of ammonia formation during Bacillus subtilis fermentation of legume. Int J Food Microbiol 29:321–333

    Article  PubMed  CAS  Google Scholar 

  4. Association of Official Analytical Chemists (AOAC) (1990) Official methods of analysis, 15th edn. AOAC, Washington, DC

    Google Scholar 

  5. Beaumont M (2002) Flavouring composition prepared by fermentation with Bacillus spp. Int J Food Microbiol 75:189–196

    Article  PubMed  CAS  Google Scholar 

  6. Bernfield P (1955) Amylases, α/β. In: Colowick SP, Kaplan NO (eds) Methods in enzymology, vol 1. Academic Press, New York, pp 149–158

    Chapter  Google Scholar 

  7. Campbell-Platt G (1980) African locust bean (Parkia species) and its West African fermented food product, dawadawa. Ecol Food Nutr 9:123–132

    Google Scholar 

  8. Enijiugha VN (2003) Nutrient changes during the fermentation of African oil bean (Pentaclethra macrophylla Benth) seeds. Pak J Nutr 2:320–323

    Article  Google Scholar 

  9. Keay RWJ (1964) Nigerian trees, vol 11. Department of Forestry Research, Ibadan, pp 113–144

    Google Scholar 

  10. Kyriakidis NB, Dionysopoulos G (1983) Preparation of fatty acid methyl esthers from olive oil and other vegetable oils using aqueous hydrochloric acid-methanol. Analyst 108:738–741

    Article  PubMed  CAS  Google Scholar 

  11. Moat AG (1979) Carbohydrate metabolism and energy production. In: Moat AG, Foster JW, Spector MP (eds) Microbial physiology. Wiley, New York, pp 123–189

    Google Scholar 

  12. Obeta JAN, Ugwuanyi MAA (1996) Microbiology of the production of okpeye, a condiment from seeds of Prosopis africana Taub. Trop Sci 36:206–210

    Google Scholar 

  13. Obeta JAN, Ugwuanyi MAA (1998) Biochemical changes during the fermentation of seeds of Prosopis africana Taub for okpeye production. Global J Pure Appl Sci 4:25–29

    CAS  Google Scholar 

  14. Odibo FJC, Ugwu DA, Ekeocha DC (1992) Microorganisms associated with the fermentation of Prosopis seeds for ogiri-okpei production. J Food Sci Technol (Mysore) 29:306–307

    Google Scholar 

  15. Odunfa SA (1983) Carbohydrate changes in fermenting locust bean during iru preparation. Plant Food Hum Nutr 32:3–10

    Article  CAS  Google Scholar 

  16. Odunfa SA (1983) Biochemical changes during production of ogiri, a fermented melon (Citrullis vulgaris Schrad) product. Plant Food Hum Nutr 32:11–18

    Article  CAS  Google Scholar 

  17. Odunfa SA (1985) Biochemical changes in fermenting African locust bean (Parkia biglobosa) during iru fermentation. J Food Technol 20:295–303

    CAS  Google Scholar 

  18. Odunfa SA (1986) Dawadawa. In: Reddy NR, Pierson MD, Salunkhe DK (eds) Legume-based fermented foods. CRC Press, Boca Raton, pp 173–189

    Google Scholar 

  19. Odunfa SA (1988) Review: African fermented foods: from art to science. Mircen J 4:255–273

    Google Scholar 

  20. Odunfa SA, Adesomoju A (1986) Fatty acid composition of African locust bean (Parkia biglobosa). Chem Mikrobiol Technol Lebensm 10:125–127

    CAS  Google Scholar 

  21. Ota Y, Gom K, Kato S, Sagiura T, Minoda Y (1982) Purification and some properties of cell bound lipase from Saccharomycopsis lipolytica. Agric Biol Chem 46:2885–2893

    CAS  Google Scholar 

  22. Ouoba1 LII, Cantor MD, Diawara1 B, Traore AS, Jakobsen M (2003) Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment. J Appl Microbiol 95:868–873

    Article  PubMed  CAS  Google Scholar 

  23. Plummer DT (1971) An introduction to practical biochemistry. McGraw-Hill, London, pp 359–360

    Google Scholar 

  24. Rivellese AA, Maffettone A, Vessby B, Uusitupa M, Hermansen K, Berglund L, Louheranta A, Meyer BJ, Riccardi G (2003) Effect of dietary saturated, monounsaturated and n-3 fatty acids on fasting lipoproteins, LDL size and post-prandial lipid metabolism in healthy subjects. Atherosclerosis 167:149–58

    Article  PubMed  CAS  Google Scholar 

  25. Rosen H (1957) A modified ninhydrin colorimetric analysis for amino acids. Arch Biochem Biophys 67:10–15

    Article  PubMed  CAS  Google Scholar 

  26. Sanni AI (1993) Biochemical changes during the production of okpehe, a Nigerian fermented food condiment. Chem Mikrobiol Technol Lebensm 15:97–100

    CAS  Google Scholar 

  27. Steinkraus KH (1996) Indigenous fermented foods involving alkali fermentation. In: Steinkraus KH (ed) Handbook of Indigenous Fermented Foods, 2nd edn. Marcel Dekker, New York, pp 349–362

    Google Scholar 

  28. Upton ME, Fogarty WM (1977) Production and purification of thermostable amylase and protease of Thermomonospora viridis. Appl Environ Microbiol 33:59–64

    PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria

    F. J. C. Odibo, E. O. Ezeaku & F. C. Ogbo

Authors
  1. F. J. C. Odibo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. E. O. Ezeaku
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. F. C. Ogbo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to F. C. Ogbo.

Additional information

F. J. C. Odibo and F. C. Ogbo regret the death of E. O. Ezeaku before the publication of this article.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Odibo, F.J.C., Ezeaku, E.O. & Ogbo, F.C. Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production. J Ind Microbiol Biotechnol 35, 947–952 (2008). https://doi.org/10.1007/s10295-008-0368-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10295-008-0368-z

Keywords

Search

Navigation