Changes In Nutrient And Antinutrient Contents Of Sweet Potato (Ipomea Batatas) Peels Subjected To Solid Substrate Fermentation
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Sweet potato (Ipomea batatas) peels was fermented using traditional and controlled fermentation by solid substrate fermentation method.The following isolates were isolated from the fermentation, Staphylococcus epidermidis, Lactobacillus sp., Aerobacter aerogenes, A. cloacae, Micrococcus luteus, Aspergillus niger, A. flavus, Saccharomyces cerevisiae, Rhizopus stolonifer and Fusarium sp. The result of the proximate analysis revealed that there was an increase in protein content of the fermented peels with A.niger fermented sample having the highest protein content (11.93%) compared to the unfermented sample (3.92%). There was increase in fat and ash contents and decrease in carbohydrate fibre and mineral contents of the fermented samples. A.niger fermented sample had the lowest phytate content while S. cerevisiae fermented sample had the least tannin content when compared to the unfermented.The changes in pH was uniform while the changes in total titratable acidity was not uniform.
KEYWORDS:Nutrient; isolates; Ipomea batatas (Sweet potato); fermentation
