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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