Effect of Fermentation on Some Minerals and Antinutrient Content of Telfaira Occidentalis and Gnetum Africanum Leaves
Keywords:Vegetables, Fermentation, Antinutrients, Minerals.
Antinutrients are natural compounds in plant foods that interfare with the absorption of nutrients, thereby reducing there their
bioavailability. Hence, the need to curb their effect in order to prevent deficiencies of micronutrients becomes paramount. This study therefore aimed at determining the effect of fermentation on some minerals and antinutrients content of Telfaira occidentalis and Gnetum africanum leaves. The vegetables were fermented in the open using deionized water. T. occidentalis and G. africanum leaves were fermented for 24 and 48 hours respectively. Mineral and antinutrient contents were determined using standard methods. The results showed that Fe, Zn, Ca, Cu and Mg content were significantly (p<0.05) higher in T. occidentalis than G. africanum, and fermentation significantly (p<0.05) increased the level of Zn, Ca, and Cu of both vegetable leaves, while iron (Fe)
significantly (p<0.05) increased and Mg significantly (p<0.05) decreased in T. occidentalis, Fe significantly (p<0.05) decreased with Mg showing no significant (p>0.05) change in G. africanum. The antinutrient content of phytate and oxalate is significantly (p<0.05) higher in G. africanum and fermentation significantly (p<0.05) decreased these antinutrients in both vegetables. The study shows that fermentation significantly (p<0.05) increased the level of Zn, Ca and Cu, and significantly (p<0.05) decreased the phytate and oxalate content of both vegetables.
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