ISSN: 0973-7510

E-ISSN: 2581-690X

C.R. Falegan and O.M. David
Department of Microbiology, University of Ado-Ekiti PMB 5363, Ado-Ekiti, Nigeria.
J Pure Appl Microbiol. 2007;1(1):39-44
© The Author(s). 2007
Received: 03/02/2007 | Accepted: 29/03/2007 | Published: 30/04/2007

Effect of fermentation on the nutritional status of cotton seeds (Gossypium hirsutum Linn) was assessed by determining the Wende’s composition, mineral contents, anti-nutritional factors and amino acid profile. There was reduction in fat content from 19.63 to 12.49g/100g, fibre content from 6.45 to 2.59g/100g, ash content from 2.40 to 0.25g/100g and crude protein from 18.91 to 16.97/100g at zero hour and 120hour respectively. Increases were observed in moisture content from 47.88g/100g to 60.07g/100g and carbohydrate content from 4.75g/100g to 7.63g/100g. pH decreased from 5.57 to 4.51 while titratable acidity increased from 1.75% to 2.23%. Increases were observed in minerals such as sodium, potassium, zinc and phosphorus. There were decrease in calcium, magnesium and iron as fermentation continued to 120 hours. Phytin, tannin and oxalate reduced from 28.84 to 13.59mg/g, 14.2 to 12.1 mg/g and 0.86 to 0.50mg/g respectively after fermentation. Increases were observed in some amino acid such as lysine, histidine, threonine, glycine, cystine, leucine and tyrosine.


Cottonseeds, Fermentation, Amino acids, Owoh

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© The Author(s) 2007. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.