Abstract
The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea (Virgna unguiculata (L) Walp) leaves were investigated. Pulverized samples of the post-harvest materials were incubated at 260C for 96 hours, followed by urea and trichloroacetic acid treatments. Triplicate samples of fermented and unfermented materials were subjected to standard procedures to determine variations in weight, pH, proximate and amino acids profile. There was a reduction in weight, which was significant (p<0.05) with increase in fermentation time. pH stabilized at 6.62 and 6.65 at 96 hours of fermentation (HOF), before and after urea treatment, respectively. Fermented samples showed significant increase (p<0.05) in crude protein (37.30%), crude fat (95.69%), total ash (75.73%) and nitrogen- free extract (NFE) (5.00%) over the unfermented ones. However there were percentage reductions in crude fibre (46.60%) and moisture content (61.95%) after fermentation. The Total Amino Acids (TAA) increased from 49.64 ± 0.87 to 98.90 ± 1.70 with a general increase in all amino acids except proline and cysteine having 12.72% and 10.06% as percentage reductions, respectively. Some essential amino acids (methionine, phenylalanine and tyrosine) and non-essential amino acids (serine and proline) were limiting. The findings unveiled the feed supplement potentials of the fermented materials for use in livestock and pharmaceutical industries in Nigeria. Keywords: Fermentation, Nutritional Value, Post-Harvest, Cowpea
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Claims 14
Claim · model-written summary
Weight of cowpea leaf material decreased significantly with increasing fermentation time.
- Taxon
- cowpea
Vigna unguiculatae0 - Treatment
- solid state fermentatione0
- Outcome
- weighte1
- Direction
- reductione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“There was a reduction in weight, which was significant (p<0.05) with increase in fermentation time”
Claim · model-written summary
pH of fermented cowpea material stabilized at 6.62 (before urea treatment) and 6.65 (after) at 96 hours of fermentation.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- urea treatmente1
- Outcome
- pHe1
- Value
- 6.62 and 6.65e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“pH stabilized at 6.62 and 6.65 at 96 hours of fermentation (HOF), before and after urea treatment, respectively”
Claim · model-written summary
Fermentation significantly increased crude protein of cowpea leaves by 37.30% over unfermented material.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- crude proteine1
- Direction
- increasee1
- Value
- 37.30%e1
- Comparator
- unfermented onese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“significant increase (p<0.05) in crude protein (37.30%), crude fat (95.69%), total ash (75.73%) and nitrogen- free extract (NFE) (5.00%) over the unfermented ones”
Claim · model-written summary
Fermentation significantly increased crude fat of cowpea leaves by 95.69% over unfermented material.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- crude fate1
- Direction
- increasee1
- Value
- 95.69%e1
- Comparator
- unfermented onese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“significant increase (p<0.05) in crude protein (37.30%), crude fat (95.69%), total ash (75.73%) and nitrogen- free extract (NFE) (5.00%) over the unfermented ones”
Claim · model-written summary
Fermentation significantly increased total ash of cowpea leaves by 75.73% over unfermented material.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- total ashe1
- Direction
- increasee1
- Value
- 75.73%e1
- Comparator
- unfermented onese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“significant increase (p<0.05) in crude protein (37.30%), crude fat (95.69%), total ash (75.73%) and nitrogen- free extract (NFE) (5.00%) over the unfermented ones”
Claim · model-written summary
Fermentation significantly increased nitrogen-free extract of cowpea leaves by 5.00% over unfermented material.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- nitrogen- free extracte1
- Direction
- increasee1
- Value
- 5.00%e1
- Comparator
- unfermented onese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“significant increase (p<0.05) in crude protein (37.30%), crude fat (95.69%), total ash (75.73%) and nitrogen- free extract (NFE) (5.00%) over the unfermented ones”
Claim · model-written summary
Crude fibre of cowpea leaves was reduced by 46.60% after fermentation.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- crude fibree1
- Direction
- reductionse1
- Value
- 46.60%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“percentage reductions in crude fibre (46.60%) and moisture content (61.95%) after fermentation”
Claim · model-written summary
Moisture content of cowpea leaves was reduced by 61.95% after fermentation.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- moisture contente1
- Direction
- reductionse1
- Value
- 61.95%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“percentage reductions in crude fibre (46.60%) and moisture content (61.95%) after fermentation”
Claim · model-written summary
Total amino acids of fermented cowpea leaves increased from 49.64 ± 0.87 to 98.90 ± 1.70.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- Total Amino Acids (TAA)e1
- Direction
- increasede1
- Value
- 49.64 ± 0.87 to 98.90 ± 1.70e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“The Total Amino Acids (TAA) increased from 49.64 ± 0.87 to 98.90 ± 1.70”
Claim · model-written summary
Fermentation generally increased all amino acids of cowpea leaves except proline and cysteine.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- all amino acidse1
- Direction
- increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“with a general increase in all amino acids except proline and cysteine”
Claim · model-written summary
Proline decreased by 12.72% in fermented cowpea leaves.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- prolinee1
- Direction
- reductionse1
- Value
- 12.72%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“proline and cysteine having 12.72% and 10.06% as percentage reductions, respectively”
Claim · model-written summary
Cysteine decreased by 10.06% in fermented cowpea leaves.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- cysteinee1
- Direction
- reductionse1
- Value
- 10.06%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“proline and cysteine having 12.72% and 10.06% as percentage reductions, respectively”
Claim · model-written summary
Methionine, phenylalanine, tyrosine, serine and proline were limiting amino acids in the fermented cowpea material.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- solid state fermentatione0
- Outcome
- limitinge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“Some essential amino acids (methionine, phenylalanine and tyrosine) and non-essential amino acids (serine and proline) were limiting”
Claim · model-written summary
The authors conclude that the fermented cowpea materials have potential as feed supplement for livestock and pharmaceutical industries in Nigeria.
- Taxon
- cowpeaVigna unguiculatae0
- Outcome
- feed supplement potentialse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea”
e1“The findings unveiled the feed supplement potentials of the fermented materials for use in livestock and pharmaceutical industries in Nigeria”
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