The effect of fermentation on the nutrient status and on some toxic components of Icacinia manni.
The effect of fermentation on the nutrient status and on some toxic components of Icacinia 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 fermented Icacinia 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 incorporating Icacinia manni among the edible starchy plant tubers is discussed.
Antai
S P
SP
Department of Biological Sciences, University of Calabar, Nigeria.
Obong
U S
US
D005285:Fermentation; D005511:Food Handling; D009753:Nutritive Value; D010945:Plants, Edible / Q000737:chemistry* / Q000378:metabolism; D014118:Toxins, Biological / Q000032:analysis
D014118:Toxins, Biological