Thesis Abstract

Abstract
This research project aimed to investigate the effect of controlled fermentation using Aspergillus niger and Trichoderma harzianum on the nutrient composition of pre-treated Bengal indigo (Indigofera arrecta) seeds. Bengal indigo seeds are commonly used in traditional medicine and as a natural dye source due to their rich bioactive compounds. However, the seeds contain anti-nutritional factors such as phytic acid, protease inhibitors, and tannins that can limit their nutritional value and bioavailability. The seeds were pre-treated by soaking in water and then subjected to controlled fermentation using Aspergillus niger and Trichoderma harzianum for a specified period. The nutrient composition of the fermented seeds was analyzed and compared with untreated seeds to evaluate the impact of fermentation on their nutritional quality. Results revealed that controlled fermentation using Aspergillus niger and Trichoderma harzianum significantly reduced the levels of anti-nutritional factors in Bengal indigo seeds. Phytic acid content decreased by X%, protease inhibitors were reduced by Y%, and tannin levels decreased by Z% compared to untreated seeds. This reduction in anti-nutritional factors indicated an improvement in the overall nutrient bioavailability of the fermented seeds. Furthermore, the fermentation process led to an increase in the content of essential nutrients such as proteins, amino acids, vitamins, and minerals in the Bengal indigo seeds. The protein content increased by A%, while essential amino acids like lysine and methionine showed an increase of B% and C%, respectively. Additionally, the vitamin and mineral content, including vitamin C, iron, and calcium, also showed significant improvements post-fermentation. Overall, the results suggest that controlled fermentation using Aspergillus niger and Trichoderma harzianum can enhance the nutritional quality of pre-treated Bengal indigo seeds by reducing anti-nutritional factors and increasing essential nutrients. The fermented seeds could potentially serve as a valuable food source rich in proteins, vitamins, and minerals, with improved bioavailability for human consumption. Further studies are recommended to explore the sensory attributes, shelf-life, and potential applications of these fermented Bengal indigo seeds in functional foods and dietary supplements.

Thesis Overview