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Influence of dietary
supplementation on biotransformation of locust beans (Parkia
biglobosa) to condiment
B. Daramola*, O. A.
Fasominu, O.J. Oje and O.O. Makanju
Department
of Food Technology, Federal Polytechnic P. M. B 5351, Ado
Ekiti, Ekiti State, Nigeria.
*Corresponding author. E-mail:
daramola_bode@yahoo.co.uk.
Accepted
24 December, 2008 |
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Influence of four types of dietary supplements namely; cooked
onion extract (COE), Iru water extract (IWE), glucose
solution (GLS) and asparagine solution (ASS) on
biotransformation of locust beans to condiment was studied.
Assessment of biotransformation markers: free amino acids,
free total sugar and total titratable acidity showed that
supplementation enhanced biotransformation comparatively to
sample without supplement (COS). Biotransformation was most
enhanced at Day 2 in COE and IWE in comparison to GLS, ASS
and COS. Assessment of selected dietary elements revealed
that some elements (P, Fe and Mg) decreased during
biotraformation. The change may be associated with the
necessity of the dietary elements for accomplishment of
biotransformation. Analysis of sensory scores (P=0.05)
indicated that supplementation (COE, IWE) conferred no
adverse influence on organoleptic characteristics of the
condiment.
Key
words:
Locust beans, dietary supplementation, biotransformation
markers, dietary elements, natural condiment. |
