PAPER TITLE :MICROORGANISMS, PROXIMATE AND ANTI-NUTRIENT CONTENT OF FERMENTING KOLANUT (COLA NITIDA VENT SCHOTT AND ENDEL) WHITE SHELL

FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 8 NUMBER 2 2012

Paper Details

  • Author(s) : D.J. Arotupin,1 T.B. Fabunmi,1 and F.E. Ogunmolu2
  • Abstract:

Microorganisms, proximate and anti-nutrient content of fermenting kolanut (Cola nitida Vent Schott and
Endel) white shell were investigated for a period of seven days. The microbiological analyses were carried
out using standard methods. Microorganisms isolated and identified included Bacillus cereus, B. firmis, B.
lactosporus, B. licheniformis, B. sphaericus, B subtilis and Staphylococcus aureus for bacteria and
Articulospora inflata, Aspergillus flavus, A. fumigatus, A. niger, Rhizopus nigricans and Saccharomyces
cerevisiae for fungi. The pH of the fermenting white shell ranged from 5.21 to 6.08, titratble acidity (TTA)
(1.26 to 3.60) and temperature 30 to 310C). Also the proximate analyses revealed the presence of protein
varying from 3.06 to 4.15%, moisture (10.60 to 15.15%), ash (3.63 to 5.74%), fat (1.55 to 4.11%), fibre
(3.60 to 5.22%) and carbohydrate (63.27 to 74.55%). The mineral analyses showed the presence of
potassium, sodium, calcium, magnesium, iron and phosphorous in varying concentrations. The results of
the anti-nutrient content indicated reduction in the amount of tannins, phytate, oxalate, saponin, alkaloids,
glycosides and steroids during the period of study. However, day four gave the best quality characteristics
of the fermented kolanut white shell.
Keywords: Kolanut, proximate, antinutrient, white shell, fermenting