Original Research Article
Effect of uncontrolled fermentation and soaking on antinutrients of Tacca leontopetaloides (L) Kuntze (Taccaceae) tuber flour
Collinlaw Joseph Ndouyang1,2*, and Passannet Augustin Schinzoumka1
1Department of Biological Sciences, Faculty of Technical and Technological Sciences, University of Pala, Baore Mine Road, PO Box 20 Pala, Tchad.
2Department of Food Sciences and Nutrition, Laboratory de Biophysics and Food Biochemistry/Nutrition, ENSAI, University of Ngaoundere, PO Box 455 Ngaoundere, Cameroon.
*Corresponding Author Email: ndouyang(at)yahoo.fr
Collinlaw Joseph Ndouyang |
Passannet Augustin Schinzoumka |
Article Number: IJAPR.22.001 | Pages: 1-9 | Vol. 10 (1), January 2022 | DOI: https://doi.org/10.15739/IJAPR.22.001
Received: October 28, 2021 Accepted: December 23, 2021 Published: January 7, 2022
Abstract
Soaking and fermentation are two food technologies that are used by households or agro-industrial establishments. These practices aim at improving food nutritional acceptability and sensorial parameters. Tacca leontopetaloides tuber was used to study alleviation of antinutrients by solubilization and leaching through soaking, or by enzymatic degradation through fermentation. Soaking has lasted 72 hrs, and fermentation 48 hrs. Chemical methods have been used to determinate antinutrient levels in processed and unprocessed T. leontopetaloides tubers slices. A statistical analysis by means of XLSTAT was purchased for principal components and correlations between variables. Results show that the major antinutrients have exhibited resistance to microbial enzymes during fermentation or to solubilization in water. Levels of most antinutrients have increased instead of lowering when tacca tuber slices were soaked or fermented. The increase of components during soaking and fermentation is linked to the decrease of soluble components in T. leontopetaloides slices. Phytate is an antinutrient which resists to both food technologies, and saponins can be leached by 43.4 % through soaking or by 50.7 % during fermentation. These powerful antinutrients in T. leontopetaloides tuber necessitate food technologies combinations to eliminate them. Further investigations are necessary to succeed in antinutrient levels alleviation in T. leontopetaloides tuber.
Keywords:
Food technology, Tacca leontopetaloides, antinutrient, soaking, fermentation
How to Cite this Article
Ndouyang CJ, Schinzoumka PA (2022). Effect of uncontrolled fermentation and soaking on antinutrients of Tacca leontopetaloides (L) Kuntze (Taccaceae) tuber flour. Int. J. Agric. Pol. Res. 10(1):1-9.
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