The effects of fermentation on the thiamin, riboflavin, and amino acid content of African locust-bean seeds Public Deposited

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  • The effects of fermentation on selected nutrients in the seed of the African locust-bean were investigated. The protein content of the seeds declined from 50.1% of dry weight in the unfermented sample to 32.4% of dry weight in the fully fermented sample. Methionine, cystine, and tryptophan were the limiting amino acids in the African locust-bean seed protein: the pattern of other essential amino acids was comparable to that of whole egg. Fermentation was accompanied by a decrease in seven essential amino acids. The riboflavin content of the seeds rose from 144.0 ug per 100 gm dry weight in the unfermented sample to 835.3 ug per 100 gm dry weight in the fully fermented sample. Thiamin content also increased with fermentation, from 31.3 up per 100 gm dry weight in the unfermented sample to 99.0 ug in the partially fermented sample; the thiamin content decreased with extended fermentation. Thus, fermentation enhanced both the riboflavin and thiamin content of the African locust-bean seed. Although there was some deterioration in protein quantity and quality, the fermented seed contains sufficient amounts of essential amino acids to supplement those provided by the staple cereal grains, if eaten in adequate amounts.
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