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.
| Peer-reviewed Full Article 
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.
