Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour

Authors : Jasper Okoro Godwin ELECHI, Ikechukwu U. NWİYİ, Emmanuel J. OBOH

Pages : 44-51

Doi:10.55147/efse.1181022

View : 11 | Download : 10

Publication Date : 2022-12-31

Article Type : Research Paper

Abstract :Processing of plant foods has been in practice over a long period of time for various reasons; ranging from optimization of product quality, such as improvement in flavour, texture, nutrient density, and bioavailability as well as reduction in viscosity, bulkiness, and antinutritional factors/toxins or for improvement of functional properties for use in other food systems. Indigenous food fermentation is one of the oldest ‘food biotechnological processes’ dependent on the biological activity of microorganisms from which the development of fermented foods is achieved in the cultural history of human beings. Mango insert ignore into journalissuearticles values(Mangifera indica); is a tropical fruit plant that contains high levels of nutrients, fibre, macronutrients, micronutrients, and minerals as well as abundant bioactive compounds such as antioxidants and polyphenols reported to be an alternative to enhance body immunity. This study is to process fermented mango pulp flour and the effects of the period of fermentation time on the chemical composition and selected functional properties of mango pulp flours were examined. The fermentation time ranged from 0-72 h with Flour of the unfermented insert ignore into journalissuearticles values(0hr); Mango serving as control. Fermentation for 24hr to 72hrs significantly increased insert ignore into journalissuearticles values(p<0.05); crude protein and total ash in the flours. Ether extract and carbohydrates significantly decreased insert ignore into journalissuearticles values(p<0.05); in the flours with an increase in fermentation time. Significant insert ignore into journalissuearticles values(p<0.05); reduction in Bulk density, swelling index, and water absorption capacity occurred in the flour with fermentation. There was a significant insert ignore into journalissuearticles values(P<0.05); increase in Vitamin C and beta–carotene content of the fermented samples and this was constant as fermentation progressed across all the samples. Therefore, fermented mango flours have a great potential to be developed into healthy foods since antioxidants have the ability to improve immunity and anti-inflammatory response.
Keywords : Diet diversity, Functional Properties, Fermentation, Mango Mesocarp Flour