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IJMRI | International Journal of Multidisciplinary Research and Innovation
Published: October 20, 2026 | Vol. 1 Issue 4 | ISSN: 3139-5902
Research Article

EFFECTS OF FERMENTATION ON PHYSICOCHEMICAL AND NUTRITIONAL VALUE OF BERLINIA GRANDIFLORA AND PENTACLETHRA MACROPHYLLA

Ubiji, Chioma Ernest1✉,
Eze, Sunday Onyekwere1,
Okeke, Kingsley Chigozie1,
Ukaegbu, Samson2
1 Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria
2 Department of Animal and Environmental Biology, Abia State University, Uturu, Nigeria
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Abstract

Fermentation has been extensively used in food Industry to produce desirable food products with unique nutritive values. The effect of fermentation on the physicochemical and nutritional value of Berlinia grandiflora and Pentaclethra macrophylla Seeds were investigated. The Seeds were sourced from Okigwe L.G.A in Imo State and air dried. Some quantity of the Seeds were allowed to ferment. They were categorized into fermented and unfermented Samples. The oil from the Seeds was extracted using the Soxhlet extraction method with n-hexane as a solvent. The Association of official analytical chemists’ official methods of analysis (AOAC) was used in analyzing the physicochemical, phytochemical and proximate nutritional values of the Seeds. The result revealed that the unfermented Berlinia grandiflora produced an oil yield of 5.6% while the fermented yield 8.7% oil, the unfermented African oil been produced an oil yield of 7.0% while the fermented African oil been produced 11.1% yield of oil. The physicochemical result showed an increase in specific gravity from 0.89 to 1.50 in unfermented to fermented Berlinia grandiflora and 1.90 to 2.60 for African oil been; Saponification value increased from 199.50 mg/KOH/gram in unfermented Berlinia grandiflora to 220.10 mg/KOH/gram. Acid value ranges from 4.50 mg/KOH in unfermented Berlinia grandiflora to 6.70 mg/KOH in fermented Berlinia grandiflora; while unfermented / Pentaclethra macrophylla produced Acid value of 7.20 mg/KOH and 800 mg / KOH respectively. Similary there was a progressive increase in the free fatty acids from 2.25 mg /KOH, 3.42 mg/KOH 4.30 mg/KOH and 4.90 mg /KOH for unfermented and fermented, Berlinia grandiflora and fermented and unfermented Pentaclethra macrophylla. The perioxide value increased from 1.57 mg/kg 2.70 mg/Kg, 3.70 mg/Kg to 4.30 mg/Kg from unfermented Berlinia grandiflora to Pentaclethra macrophylla; The iodine value also increased from 35 mg / 100 gram to 46 mg/100 g unfermented and fermented Berlinia grandiflora and Pentaclethra macrophylla and 48.6 mg/ 100 to 52.3 mg/100 g in unfermented and fermented Pentaclethra macrophylla Similarly the phytochemical analysis revealed the presence of tannins, flavonoids, alkaloids, terpenoids and saponin in all fermented seeds in a range of 1.46 - 4.60 and absence of flavonoids in unfermented seeds. Cyanogenic glycosides, phytates and oxalate were found to be present in the unfermented plants and absent in fermented ones. However, the proximate nutritional composition revealed that moisture content for unfermented and fermented Berlinia grandiflora, unfermented and fermented Pentaclethra macrophylla increased progressively as follows; 2.3, 5.6± 0.12, 3.2, 6.4 ± 0.03 the crude fat was obtained at 17.80, 19.36±0.03, 20.40, 22.20±0.16, Crude protein produced 15.46, 17.63±0.15, 19.20, 21.50 ±0.30 ash content yielded 1.94, 2.26.± 0.04, 4.20, 5.30± 0.14, crude fiber has 3.23, 2.69±0.13, 4.22, 3.49±0.23, carbohydrate 12.15, 6.33±0.02, 14.20, 18.30±0.02, calcium 86.35, 92.11±0.14, 101.20, 115.30±0.15, 186.14, 235.14±0.02, 190.20, 246.30±0.02; phosphorus 102.48, 117.23±0.03, 110.20, 120.40±0.03; iron 11.40, 11.62±0.04, 11.50, and 12.50±0.03 respectively. The values were found to be significant at 5% significance level. The results showed that fermentation brought about an increase in the oil yield, in the physicochemical and nutritional values of Berlinia grandiflora and Pentaclethra macrophylla.
Keywords: Fermentation, Berlinia grandiflora, Pentaclethra Macrophylla, Physicochemical and Nutritional Value

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