Research Article
Gbadamosi SO and Famuwagun
Abstract
The study prepared protein isolates from fermented Kariya seeds. Nutritional, anti-nutritional and antioxidant properties of the fermented (FKI) and unfermented (UKI) isolates were evaluated. Results showed that fermentation increased the protein content of the isolates were between 90.71% to 93.91%. The processing treatments was found to reduce the levels of some anti-nutrients in the protein isolates from 3.29 mg, 1.26 mg and 0.05 mg/100 g in unfermented isolate to 1.32 mg, 0.55 mg and 0.02 mg/100 g in fermented isolate for oxalate, tannin and saponin respectively. The result of antioxidant properties revealed that FKI had better antioxidant properties than UKI and the anti-oxidative properties of the samples increased with increasing sample concentration. The study concluded that fermented Kariya seeds protein isolates could find applications as potential food ingredient.