Fermented food condiments remain of interest since they do not require refrigeration during distribution and storage. The traditional fermented condiments have not attained commercial status due to the objectionable packaging materials, stickiness and the characteristic putrid and unpleasant odor. The aim was to determine the effect of deodorizing agents on nutrient and antinutrient compositions and evaluate the physicochemical characteristics of the deodorized fermented condiment. The condiment was prepared in the laboratory and Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the deodorants per 100g of the control, CD and PAC treated samples. Triplicate determinations of proximate composition to determine the average value of the Nutrients. Atomic absorption spectrophotometry (AAS) was used for Minerals and flame photometry for K analysis. UV- Spectrophotometry was used for vitamins estimation. The crude protein content of control sample was (40.30±0.14g/100g) while deodorized fermented condiment CD and PAC treated sample were (33.18±0.23g/100g) and (54.50±0.25g/100g) respectively. The crude protein content of the control sample differed significantly with CD and PAC (p≤0.05). The lipids, carbohydrates, crude fibre and ash content were all higher in PAC treated sample than CD and Control. While Ca, Fe, Mg, Zn, K and P were higher in CD than PAC treated samples. PAC has lower trypsin inhibitors and α-amylase inhibitors. The cyclodextrin and powdered activated carbon are suitable and effective in reducing various antinutritional compounds most especially the inhibitors except flavonoids and tannins, with significant increase in the nutrient contents of fermented condiment from Prosopis africana seeds.
| Published in | World Journal of Food Science and Technology (Volume 10, Issue 1) |
| DOI | 10.11648/j.wjfst.20261001.12 |
| Page(s) | 7-14 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2026. Published by Science Publishing Group |
Deodorization, Condiment, Cyclodextrin, Powdered Activated Carbon, Prosopis Africana Seeds, Nutrient, Antinutrient
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APA Style
Suleiman, U., Ameh, D. A., Musa, M. A., Whong, C. M. Z. (2026). Effect of Deodorization on Nutrients and Antinutrients Compositions of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds. World Journal of Food Science and Technology, 10(1), 7-14. https://doi.org/10.11648/j.wjfst.20261001.12
ACS Style
Suleiman, U.; Ameh, D. A.; Musa, M. A.; Whong, C. M. Z. Effect of Deodorization on Nutrients and Antinutrients Compositions of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds. World J. Food Sci. Technol. 2026, 10(1), 7-14. doi: 10.11648/j.wjfst.20261001.12
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Download@article{10.11648/j.wjfst.20261001.12,
author = {Ubangida Suleiman and Danladi Amodu Ameh and Muawiya Abarshi Musa and Clement Myah Zaman Whong},
title = {Effect of Deodorization on Nutrients and Antinutrients Compositions of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds},
journal = {World Journal of Food Science and Technology},
volume = {10},
number = {1},
pages = {7-14},
doi = {10.11648/j.wjfst.20261001.12},
url = {https://doi.org/10.11648/j.wjfst.20261001.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20261001.12},
abstract = {Fermented food condiments remain of interest since they do not require refrigeration during distribution and storage. The traditional fermented condiments have not attained commercial status due to the objectionable packaging materials, stickiness and the characteristic putrid and unpleasant odor. The aim was to determine the effect of deodorizing agents on nutrient and antinutrient compositions and evaluate the physicochemical characteristics of the deodorized fermented condiment. The condiment was prepared in the laboratory and Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the deodorants per 100g of the control, CD and PAC treated samples. Triplicate determinations of proximate composition to determine the average value of the Nutrients. Atomic absorption spectrophotometry (AAS) was used for Minerals and flame photometry for K analysis. UV- Spectrophotometry was used for vitamins estimation. The crude protein content of control sample was (40.30±0.14g/100g) while deodorized fermented condiment CD and PAC treated sample were (33.18±0.23g/100g) and (54.50±0.25g/100g) respectively. The crude protein content of the control sample differed significantly with CD and PAC (p≤0.05). The lipids, carbohydrates, crude fibre and ash content were all higher in PAC treated sample than CD and Control. While Ca, Fe, Mg, Zn, K and P were higher in CD than PAC treated samples. PAC has lower trypsin inhibitors and α-amylase inhibitors. The cyclodextrin and powdered activated carbon are suitable and effective in reducing various antinutritional compounds most especially the inhibitors except flavonoids and tannins, with significant increase in the nutrient contents of fermented condiment from Prosopis africana seeds.},
year = {2026}
}
TY - JOUR T1 - Effect of Deodorization on Nutrients and Antinutrients Compositions of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds AU - Ubangida Suleiman AU - Danladi Amodu Ameh AU - Muawiya Abarshi Musa AU - Clement Myah Zaman Whong Y1 - 2026/02/21 PY - 2026 N1 - https://doi.org/10.11648/j.wjfst.20261001.12 DO - 10.11648/j.wjfst.20261001.12 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 7 EP - 14 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20261001.12 AB - Fermented food condiments remain of interest since they do not require refrigeration during distribution and storage. The traditional fermented condiments have not attained commercial status due to the objectionable packaging materials, stickiness and the characteristic putrid and unpleasant odor. The aim was to determine the effect of deodorizing agents on nutrient and antinutrient compositions and evaluate the physicochemical characteristics of the deodorized fermented condiment. The condiment was prepared in the laboratory and Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the deodorants per 100g of the control, CD and PAC treated samples. Triplicate determinations of proximate composition to determine the average value of the Nutrients. Atomic absorption spectrophotometry (AAS) was used for Minerals and flame photometry for K analysis. UV- Spectrophotometry was used for vitamins estimation. The crude protein content of control sample was (40.30±0.14g/100g) while deodorized fermented condiment CD and PAC treated sample were (33.18±0.23g/100g) and (54.50±0.25g/100g) respectively. The crude protein content of the control sample differed significantly with CD and PAC (p≤0.05). The lipids, carbohydrates, crude fibre and ash content were all higher in PAC treated sample than CD and Control. While Ca, Fe, Mg, Zn, K and P were higher in CD than PAC treated samples. PAC has lower trypsin inhibitors and α-amylase inhibitors. The cyclodextrin and powdered activated carbon are suitable and effective in reducing various antinutritional compounds most especially the inhibitors except flavonoids and tannins, with significant increase in the nutrient contents of fermented condiment from Prosopis africana seeds. VL - 10 IS - 1 ER -
Department of Human Nutrition and Dietetics, Federal University of Health Sciences, Azare, Nigeria
Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria
Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria
Department of Microbiology, Ahmadu Bello University, Zaria, Nigeria
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