alexa Studies on the Proximate, Anti-Nutritional and Antioxidant Properties of Fermented and Unfermented Kariya (Hildergardia barterii) Seed Protein Isolates
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Studies on the Proximate, Anti-Nutritional and Antioxidant Properties of Fermented and Unfermented Kariya (Hildergardia barterii) Seed Protein Isolates

Gbadamosi SO and Famuwagun AA*

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

*Corresponding Author:
Famuwagun AA
Department of Food Science and Technology
Obafemi Awolowo University
Ile-Ife, Nigeria
Tel: +2347038688258
E-mail: [email protected]

Received date: August 02, 2016; Accepted date: August 22, 2016; Published date: August 29, 2016

Citation: Gbadamosi SO, Famuwagun AA (2016) Studies on the Proximate, Anti-Nutritional and Antioxidant Properties of Fermented and Unfermented Kariya (Hildergardia barterii) Seed Protein Isolates. J Food Process Technol 7: 618. doi: 10.4172/2157-7110.1000618

Copyright: © 2016 Gbadamosi SO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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.


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