| Summary: | 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. === Graduation date: 1978
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