Effect of Liquid and Solid Fermentation on Mineral and Amino Acid Contents of Kersting’s Groundnut (Macrotyloma geocarpum)

Abstract

Aim: The research aimed to reveal the effect of liquid and solid fermentation on the mineral and amino acid contents of Kersting's groundnut (Macrotyloma geocarpum). Design of the Study: A comparative effect of liquid and solid fermentation on the mineral and amino acid contents was evaluated. Place and Duration of Study: Methodology: The seed of Kersting's groundnut were de-husked and subjected to liquid and solid fermentation using standard methods. The titratable acidity (TTA), Mineral and Amino acid contents (essential and non-essential) of the fermenting samples were accessed every 24hrs during fermentation. Results: TTA decreased (P=.05) from 0.035 at 0hr to 0.025 mg lactic acid/g at 72hrs of both liquid and solid fermentation. TTA decreased significantly (P=.05) as the fermentation time increased. Potassium (K) content decrease significantly (P=.05) from 300.83±0.11 mg/100 g at 0hr to