Effect of Lactobacillus Species and Saccharomyces cerevisiae on the Mineral and Anti-nutrient Composition of Kunu – A Fermented Millet Based Food
S. A. Agboola *
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
O. C. Ojo
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The effect of Lactobacillus species and Saccharomyces cerevisiae on the mineral and anti-nutrient composition of kunu samples was investigated. Two species of Lactobacillus and yeast were used as starter cultures for the fermentation of kunu which was allowed to ferment for 48 hours at 35±2°C. The mineral and anti-nutrient content were analysed using standard procedure. Results obtained showed that nitrogen, calcium, potassium and magnesium content of kunu fermented using starter culture were higher than that of naturally fermented kunu. The highest mineral content in terms of nitrogen (0.97 mg/100 ml), potassium (67.57 mg/100 ml), magnesium (51.33 mg/100 ml) and calcium (11.02 mg/100 ml) were detected in kunu fermented using S. cerevisiae and L. plantarum. However, the amount of phytate, oxalate and tannin contents were lower in kunu fermented using starter culture compared with naturally fermented kunu. The least phytate (40.00 mg/kg), tannin (24.03 mg/kg) and oxalate content (15.00 mg/kg) were reported in samples with S. cerevisiae and L. plantarum. In conclusion, the co-culturally fermented kunu of S. cerevisiae and L. plantarum could play an important role reducing the level of anti-nutrient and also increase the mineral composition of kunu compared to natural or spontaneous fermentation.
Keywords: Kunu, beverage, millet, anti-nutrient, mineral