Research Article
Volume 5 Issue 7 - 2020
Influence of Solid State Fermentation Technology on Bush Mango (Irvingia gabonensis) Seed Cotyledons; Proximate and Microbial Quality
OO Olusola-Makinde1 and YD Oluwafemi2*
1Department of Microbiology, School of Sciences, Federal University of Technology, Akure, Ondo State, Nigeria
2Department of Biological Sciences, Faculty of Science, University of Medical Sciences, Ondo, Ondo State, Nigeria
*Corresponding Author: YD Oluwafemi, Department of Biological Sciences, Faculty of Science, University of Medical Sciences, Ondo, Ondo State, Nigeria.
Received: April 10, 2020; Published: June 13, 2020


Fermentation is well-known to advance the dietary worth of foods. This study was piloted to evaluate the impact of fermentation on bush mango with the aim of mitigating environmental devaluation. The seed cotyledons of bush mango were subjected to solid state fermentation for 96h at room temperature. Isolation and presumptive identification of bacteria and fungi associated with the fermentation process were carried out using standard colonial, morphological and biochemical microbiological techniques. Comparative analyses were determined between unfermented seeds and the fermented products by proximate constituent, nutrient component and selected anti-nutrient compositions. Bacteria identified from fermented bush mango seeds were Bacillus spp., Staphylococcus spp. and Lactobacillus fermentum. The fungi isolated were while fungi identified in this study were Penicillium chrysogenum, Aspergillus flavus, A. niger, Saccharomyces cerevisiae and Trichoderma viride. The total bacterial count of the untreated and autoclaved sample ranged from 5.2 x 104 cfu/ml and 0.0 to 9.8 x 105 cfu/ml respectively. The total fungal count of the untreated and autoclaved sample ranged from 0.0 to 1.5 x 104 sfu/ml and 0.0 to 8.0 x 103 sfu/ml respectively. The fermented product had a decreased fat content of (58.33%) unlike the unfermented seeds (60.32%) while the crude protein and moisture content increased from 7.98% to 8.99% and 3.14% to 3.51% respectively. This indicates that fermented seed cotyledons of bush mango can be employed as a low-cost, easily accessible high protein and low fat food for man and animals.

Keywords: Bush Mango Seed Cotyledons; Protein; Minerals; Low Fat; Solid State Fermentation


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Citation: OO Olusola-Makinde and YD Oluwafemi. “Influence of Solid State Fermentation Technology on Bush Mango (Irvingia gabonensis) Seed Cotyledons; Proximate and Microbial Quality”. EC Microbiology 16.7 (2020): 47-55.

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