Increasing Fermentation Time Of Macrotermes Nigeriensis Enriched Fermented Cassava Mahewu Improves The Micronutrients And In-Vitro Protein Digestibility:- Ude Enyinnaya I

ABSTRACT

 Insects represent a rich source of protein and micronutrients and could be a more sustainable alternative to conventional animal sources. This study evaluated the influence of increasing fermentation time on micronutrients and in-vitro protein digestibility of Macrotermes nigeriensis (termites) enriched cassava mahewu. The prepared composite sample ofthe 70% cassava flour and 30% termite powder was divided into five portions (A-E). Sample A was used as the control sample. Sample B was allowed to ferment for 12 hours, while Sample C, D and E were allowed to ferment for 24 h, 36 h and 48 h respectively at 30 °C. The pH decreased significantly (P<0.05) from 6.45±0.05 in control to 4.05±0.01 after fermentation for 48 hours. The TTA also increased significantly (P<0.05) from 12 h to 48 h. The moisture content increased as the fermentation time increased. An Increase in protein and ash content was also observed. A reduction (P<0.05) in fiber content (6.45 to 3.45%) was observed as the fermentation progressed for 48 h. There was a decrease (P<0.05) in phytate (34-21%), oxalic acid (20-10) and tannin (23-12%) as fermentation progressed from 0 h to 48 A significant increase (P<0.05) in iron and calcium levels w'as also observed at all fermentation time compared with the control whereas no significant effect (P>0.05) was recorded for Zinc at all time. Generally, there was significant increase (P<0.05) in vitamin C, thiamin, riboflavin and niacin content after fermentation for 36 hours which dropped after 48h. A significant increase (P<0.05) in protein digestibility was observed from 45-68% from 0-36h but decreased steadily at 48h. Fermentation of M. nigeriensis-improved. cassava mahewu for 36 h resulted in maximum improvement in nutrients and protein digestibility and it is therefore recommended for the production ofthe enhanced product.