Microbiological, nutritional quality and antioxidant activity of fermented Delonix regia seeds
Abstract
This study evaluated the microbiological, nutritional quality and antioxidant profile of fermented Delonix regia seeds. Isolation and characterization of microorganisms was performed by standard microbiological and biochemical methods, while proximate and antioxidant contents of fermented substrates were determined by standard chemical methods. The total aerobic and lactic acid bacterial and fungal counts increased from 2.0 to 4.4 cfu/ml, 0.7 to 18.9 cfu/ml and 0.7 to 2.4 cfu/ml respectively. The microorganisms isolated and identified from the samples were Bacillus subtilis, Staphyloccocus aureus, Serratia marcescens, Micrococcus luteus, Streptomyces greceus, Lactobacillus plantarun, Lactobacillus casei, Lactobacillus plantarum, Aspergillus flavus, A. fumigatus, Fusarium spp., Penicillium notatum, Penicillium italicum, Rhizopus japonicum and Saccharomyces cerevisiae. The moisture, fat and protein contents of the raw samples increased from 11.10, 1.66 and 19.99 % to 18.25, 4.67 and 32.16 % after fermentation respectively. The antioxidant properties (FRAP, TAC, Flavonoid and DPPH) were remarkably higher than the unfermented D. Regia seeds. The appreciable increase in nutritional and antioxidant properties of fermented D. regia seeds suggest that it might be a good and cheap source of ingredient which can be integrated into human diet and animal feed.
1. Holzapfel WH. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 2002; 75: 197-12.
2. Rolle R, Satin M. Basic requirements for the transfer of fermentation technologies to developing countries. Int J Food Microbiol 2002; 75: 181-7.
3. Ogunshe AAO, Ayodele AE, Iheanyi OO. Microbial studies on Aisa: a potential indigenous laboratory fermented food condiment from Albiziasaman (Jack). Mull. Pak J Nutr 2006; 5: 51-8.
4. Osuntoki A, Korie I. Antioxidant activity of whey from fermented milk, fermented with Lactobacillus species isolated from Nigerian fermented foods. Food Technol & Biotechnol 2010; 48: 505-11.
5. Wu J, Guo Y, Liu Y, et al. Rapid determination of oil content in seed of Jathropha curcas by NMR. J Biobased Material & Bioenergy 2010; 4: 436-39.
6. Agarry OO, Nkama I, Akoma O. Production of Kunun-zakia (A Nigerian fermented cereal beverage) using starter culture. Int Res J Microbiol 2010; 1: 18-25.
7. Jimoh SO, Ado SA, Ameh JB, et al. Yeast in locally fermented beverages, characteristics and diversity of yeast in locally fermented beverages sold in Nigeria. World J Eng & Pure Appl Sci 2012; 2: 40.
8. Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci & Technol 2010; 15: 67-78.
9. Tejesvi MV, Tamhankar SA, Kini KR, et al. Phylogenetic analysis of endophytic Pestal otiopsis species from ethnopharmaceutically important medicinal trees. Fungal Divers 2009; 38:167-83.
10. Aljadi AM, Kamaruddin MY. Evaluation of the phenolics contents and antioxidant capacities of two Malaysian floral honeys. Food Chem 2004; 85: 513-18.
11. Kumar A, Chattopadhaya S. DNA damage protecting activity and antioxidant potential of pudina extracts. Food Chem 2007; 100: 1377-84.
12. Anwar F, Jamil A, Iqbal S, et al. Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil. Grasas Y Aceites 2006; 57: 189-97.
13. Tung YT, Wu JH, Kuo, YH, et al. Antioxidant activities of natural phenolic compounds from Acacia confuse bark. Bioresist Technol 2007; 98: 1120-123.
14. Sumitra S, Sonia NK. A review: Introduction to Delonix regia, World J Pharm Sci 2014; 3(6): 8-50.
15. Vivek MN, Sachidananda HC, Manasa M, et al. Antimicrobial and antioxidant activity of leaf and flower extract of Caesalpinia pulcherrima, Delonix regia and Peltaphorum ferrugineum. J Appl Pharm Sci 2013; 3(8): 064-071.
16. Chelule PK, Mokoena MP, Gqaleni N. Advantages of traditional lactic acid bacteria fermentation of food in Africa. Curr Res Technol Education Topics in Appl Microbiol & Microbial Biotechnol 2010; 1160-167.
17. Holt JG, Kneg NR, Sneath PH, et al. 1994. Bergey’s manual of determinative bacteriology. Wilkins Publishers, Baltimore. 136-41.
18. Pitt JI, Hocking AD. 1997. Fungi and food spoilage, 2th ed. Black Academic, London, U.K. 414.
19. AOAC. Official methods of Analysis. 17th end. Association of Official Analysis Chemists, Washington DC. 2012; 2200 pp.
20. Akharaiyi FC, Omoya FO. Effect of processing methods on the microbiological quality of liquid pap “ogi” prepared from maize. Trends Appl Sci & Res 2008; 3: 330-34.
21. Bao JY, Cai M, Sun G, et al. Anthocyanins, flavonoid and free radical scavenging activity of thines bayberry (Myrial rubia) extracts and their colour properties and stability. J Agric & Food Chem 2005; 53: 2327-332.
22. Pulido R, Bravo L, Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agri & Food Chem 2000; 48:3396-402.
23. Gyamfi MA, Yonamine M, Aaniya Y. Free radical scavenging action of medicinal herbs from Ghana: Thonningia sanguine on experimentally induced liver injuries. General Pharm 1999; 32: 661–7.
24. Abhishek M, Satish KV, Santosh KS, et al. Investigation of the antimicrobial, antioxidant and anti-inflammatory activity of compound isolated from Murraya koenigii. Int J Appl Biol & Pharm Technol 2011; 2: 470-7.
25. Kebede A. Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. Int J Food Nutr & Sci 2014; 1: 7-15.
26. Fayemi OE, Ojokoh AO. The Effect of different fermentation techniques on the nutritional quality of the cassava product (fufu). J Food Process Preserv 2014; 38: 183-92.
27. Ojokoh AO, Fayemi OE, Ocloo FCK, et al. Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and acha (Digitaria exilis (Kippist) Stapf) flour blends. J Agri Biotechnol & Sustain Develop 2015; 7:1-8.
28. Ana ATC, Rosinea AP, Hilaro CM, et al. Inhibition of Listeria monocytogenes by lactic acid bacterium isolated from Italian salami. Food Microbiol 2006; 23: 213-19.
29. Olaniyi OO. Microbiological quality assessment of some NAFDAC approved fruit juices sold in Ilorin metropolis, Nigeria. Afr J Food Sci 2013; 7: 222-26.
30. Olaniyi OO, Saanu AB, Akinyele BJ, et al. Microbiological evaluation and antibiotic susceptibility pattern of bacteria associated with ‘burukutu’, a non-alcoholic beverage. J Food Resource Sci 2018; 7: 1-7.
31. Duangjitcharoen Y, Kantachote D, Ongsakul M, et al. Selection of probiotic lactic acid bacteria isolated from fermented plant beverages. Pak J Biol Sci 2008; 11: 652-55.
32. Gunawan S, Darmawan R, Nanda M, et al. Proximate composition of Xylocarpus moluccensis seeds and their oils. Ind Crops Prod 2013; 41: 107–12.
33. 33. Kunene NF, Geornaras I, Von HA, et al. Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. J Appl Environ Microbiol 2000; 66: 1084–92.
34. Ayo J. Effect of acha (Digitaria exilis staph) and millet (Pennisetum typhodium) grain on kunun zaki. Brit Food J 2004; 106: 512-19.
35. Ojokoh AO, Fayemi EO, Ocloo FCK, et al. Proximate composition, anti-nutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum. Afric J Microbiol Res 2014; 8:1352-359.
36. Amankwah E, Barimah J, Acheampong R, et al. Effect of fermentation and malting on the viscosity of maize-soyabean weaning blends. Pak J Nutr 2009; 8:1671-675.
37. Sade FO. Proximate, anti-nutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J Food Technol 2009; 7: 92-7.
38. Chukwu O, Abdul-kadir AJ. Proximate and chemical composition of Acha (Digitaria exilis and Digitaria iburua) grains. J Food Technol 2008; 6: 214-16.
39. Sallam KI, Ahmed AM, Elgazzar MM, et al. Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vacuum-packaged storage at 4oC. Food Chem 2008; 102: 1061-70.
40. Olaniyi OO, Bankefa EO, Ibitoye OF, et al. Nutrient enrichment of mannase-treated cassava peels and corn cob. Res J Microbiol 2015; 10: 533-41.
41. Marina CNA, Théodore ND, Marina KC. Effect of fermentation process on nutritional composition and aflatoxins concentration of doklu, a fermented maize based food. Food Nutr Sci 2013; 4: 1120-27.
42. Abiola C, Ekunrin MF. Effect of fermentation on the microbial, nutrient and anti-nutrient contents of melon (Cucumis melo L.) husk. Microbiol J 2016; 6: 9-14.
43. Zakari UM, Hassan A, Abbo ES. Physico-chemical and sensory properties of "Agigi" from pearl millet (Pennisetum glaucum) and bambara groundnut (Vigna subterranean) flour blends. Afric J Food Sci 2010; 4: 662-67.
44. Azeez L, Adeoye MD, Ganiyu OT, et al. Influence of microbial contamination on the antioxidant composition and free radical scavenging effects of fresh and decaying spices. Fountain J Natural & Appl Sci 2012; 1: 55–64.
45. Hunaefi D, Akumo D, Riedel H, et al. The effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM fermentation on antioxidant properties of selected in vitro sprout culture of Orthosiphon aristatus (Java Tea) as a Model Study. Antioxidants 2012; 1: 4-32.
46. Oliveira MS, Cipolatt EP, Furlong EP, et al. Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran. Ciênc Tecnol Aliment Campinas 2012; 32: 531-37.
47. Dajanta K, Janpum P, Leksing W. Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: A comparative study of Thai fermented soybeans (Thua nao). Int Food Res J 2013; 20: 3125-32.
2. Rolle R, Satin M. Basic requirements for the transfer of fermentation technologies to developing countries. Int J Food Microbiol 2002; 75: 181-7.
3. Ogunshe AAO, Ayodele AE, Iheanyi OO. Microbial studies on Aisa: a potential indigenous laboratory fermented food condiment from Albiziasaman (Jack). Mull. Pak J Nutr 2006; 5: 51-8.
4. Osuntoki A, Korie I. Antioxidant activity of whey from fermented milk, fermented with Lactobacillus species isolated from Nigerian fermented foods. Food Technol & Biotechnol 2010; 48: 505-11.
5. Wu J, Guo Y, Liu Y, et al. Rapid determination of oil content in seed of Jathropha curcas by NMR. J Biobased Material & Bioenergy 2010; 4: 436-39.
6. Agarry OO, Nkama I, Akoma O. Production of Kunun-zakia (A Nigerian fermented cereal beverage) using starter culture. Int Res J Microbiol 2010; 1: 18-25.
7. Jimoh SO, Ado SA, Ameh JB, et al. Yeast in locally fermented beverages, characteristics and diversity of yeast in locally fermented beverages sold in Nigeria. World J Eng & Pure Appl Sci 2012; 2: 40.
8. Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci & Technol 2010; 15: 67-78.
9. Tejesvi MV, Tamhankar SA, Kini KR, et al. Phylogenetic analysis of endophytic Pestal otiopsis species from ethnopharmaceutically important medicinal trees. Fungal Divers 2009; 38:167-83.
10. Aljadi AM, Kamaruddin MY. Evaluation of the phenolics contents and antioxidant capacities of two Malaysian floral honeys. Food Chem 2004; 85: 513-18.
11. Kumar A, Chattopadhaya S. DNA damage protecting activity and antioxidant potential of pudina extracts. Food Chem 2007; 100: 1377-84.
12. Anwar F, Jamil A, Iqbal S, et al. Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil. Grasas Y Aceites 2006; 57: 189-97.
13. Tung YT, Wu JH, Kuo, YH, et al. Antioxidant activities of natural phenolic compounds from Acacia confuse bark. Bioresist Technol 2007; 98: 1120-123.
14. Sumitra S, Sonia NK. A review: Introduction to Delonix regia, World J Pharm Sci 2014; 3(6): 8-50.
15. Vivek MN, Sachidananda HC, Manasa M, et al. Antimicrobial and antioxidant activity of leaf and flower extract of Caesalpinia pulcherrima, Delonix regia and Peltaphorum ferrugineum. J Appl Pharm Sci 2013; 3(8): 064-071.
16. Chelule PK, Mokoena MP, Gqaleni N. Advantages of traditional lactic acid bacteria fermentation of food in Africa. Curr Res Technol Education Topics in Appl Microbiol & Microbial Biotechnol 2010; 1160-167.
17. Holt JG, Kneg NR, Sneath PH, et al. 1994. Bergey’s manual of determinative bacteriology. Wilkins Publishers, Baltimore. 136-41.
18. Pitt JI, Hocking AD. 1997. Fungi and food spoilage, 2th ed. Black Academic, London, U.K. 414.
19. AOAC. Official methods of Analysis. 17th end. Association of Official Analysis Chemists, Washington DC. 2012; 2200 pp.
20. Akharaiyi FC, Omoya FO. Effect of processing methods on the microbiological quality of liquid pap “ogi” prepared from maize. Trends Appl Sci & Res 2008; 3: 330-34.
21. Bao JY, Cai M, Sun G, et al. Anthocyanins, flavonoid and free radical scavenging activity of thines bayberry (Myrial rubia) extracts and their colour properties and stability. J Agric & Food Chem 2005; 53: 2327-332.
22. Pulido R, Bravo L, Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agri & Food Chem 2000; 48:3396-402.
23. Gyamfi MA, Yonamine M, Aaniya Y. Free radical scavenging action of medicinal herbs from Ghana: Thonningia sanguine on experimentally induced liver injuries. General Pharm 1999; 32: 661–7.
24. Abhishek M, Satish KV, Santosh KS, et al. Investigation of the antimicrobial, antioxidant and anti-inflammatory activity of compound isolated from Murraya koenigii. Int J Appl Biol & Pharm Technol 2011; 2: 470-7.
25. Kebede A. Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. Int J Food Nutr & Sci 2014; 1: 7-15.
26. Fayemi OE, Ojokoh AO. The Effect of different fermentation techniques on the nutritional quality of the cassava product (fufu). J Food Process Preserv 2014; 38: 183-92.
27. Ojokoh AO, Fayemi OE, Ocloo FCK, et al. Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and acha (Digitaria exilis (Kippist) Stapf) flour blends. J Agri Biotechnol & Sustain Develop 2015; 7:1-8.
28. Ana ATC, Rosinea AP, Hilaro CM, et al. Inhibition of Listeria monocytogenes by lactic acid bacterium isolated from Italian salami. Food Microbiol 2006; 23: 213-19.
29. Olaniyi OO. Microbiological quality assessment of some NAFDAC approved fruit juices sold in Ilorin metropolis, Nigeria. Afr J Food Sci 2013; 7: 222-26.
30. Olaniyi OO, Saanu AB, Akinyele BJ, et al. Microbiological evaluation and antibiotic susceptibility pattern of bacteria associated with ‘burukutu’, a non-alcoholic beverage. J Food Resource Sci 2018; 7: 1-7.
31. Duangjitcharoen Y, Kantachote D, Ongsakul M, et al. Selection of probiotic lactic acid bacteria isolated from fermented plant beverages. Pak J Biol Sci 2008; 11: 652-55.
32. Gunawan S, Darmawan R, Nanda M, et al. Proximate composition of Xylocarpus moluccensis seeds and their oils. Ind Crops Prod 2013; 41: 107–12.
33. 33. Kunene NF, Geornaras I, Von HA, et al. Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. J Appl Environ Microbiol 2000; 66: 1084–92.
34. Ayo J. Effect of acha (Digitaria exilis staph) and millet (Pennisetum typhodium) grain on kunun zaki. Brit Food J 2004; 106: 512-19.
35. Ojokoh AO, Fayemi EO, Ocloo FCK, et al. Proximate composition, anti-nutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum. Afric J Microbiol Res 2014; 8:1352-359.
36. Amankwah E, Barimah J, Acheampong R, et al. Effect of fermentation and malting on the viscosity of maize-soyabean weaning blends. Pak J Nutr 2009; 8:1671-675.
37. Sade FO. Proximate, anti-nutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J Food Technol 2009; 7: 92-7.
38. Chukwu O, Abdul-kadir AJ. Proximate and chemical composition of Acha (Digitaria exilis and Digitaria iburua) grains. J Food Technol 2008; 6: 214-16.
39. Sallam KI, Ahmed AM, Elgazzar MM, et al. Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vacuum-packaged storage at 4oC. Food Chem 2008; 102: 1061-70.
40. Olaniyi OO, Bankefa EO, Ibitoye OF, et al. Nutrient enrichment of mannase-treated cassava peels and corn cob. Res J Microbiol 2015; 10: 533-41.
41. Marina CNA, Théodore ND, Marina KC. Effect of fermentation process on nutritional composition and aflatoxins concentration of doklu, a fermented maize based food. Food Nutr Sci 2013; 4: 1120-27.
42. Abiola C, Ekunrin MF. Effect of fermentation on the microbial, nutrient and anti-nutrient contents of melon (Cucumis melo L.) husk. Microbiol J 2016; 6: 9-14.
43. Zakari UM, Hassan A, Abbo ES. Physico-chemical and sensory properties of "Agigi" from pearl millet (Pennisetum glaucum) and bambara groundnut (Vigna subterranean) flour blends. Afric J Food Sci 2010; 4: 662-67.
44. Azeez L, Adeoye MD, Ganiyu OT, et al. Influence of microbial contamination on the antioxidant composition and free radical scavenging effects of fresh and decaying spices. Fountain J Natural & Appl Sci 2012; 1: 55–64.
45. Hunaefi D, Akumo D, Riedel H, et al. The effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM fermentation on antioxidant properties of selected in vitro sprout culture of Orthosiphon aristatus (Java Tea) as a Model Study. Antioxidants 2012; 1: 4-32.
46. Oliveira MS, Cipolatt EP, Furlong EP, et al. Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran. Ciênc Tecnol Aliment Campinas 2012; 32: 531-37.
47. Dajanta K, Janpum P, Leksing W. Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: A comparative study of Thai fermented soybeans (Thua nao). Int Food Res J 2013; 20: 3125-32.
| Files | ||
| Issue | Vol 4 No 3/4 (2018): Summer/Autumn | |
| Section | Original Article(s) | |
| Keywords | ||
| Antioxidant Delonix regia Fermented foods Proximate Physicochemical parameters | ||
| Rights and permissions | |
|
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
How to Cite
1.
Olaniyi O. Microbiological, nutritional quality and antioxidant activity of fermented Delonix regia seeds. J Food Safe & Hyg. 2019;4(3/4).
