Project 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. Fermentation is a widely utilized method for improving the nutritional quality of various food products. In this study, Bengal indigo seeds were pre-treated to remove anti-nutritional factors and enhance the bioavailability of nutrients. Subsequently, the pre-treated seeds were subjected to controlled fermentation using Aspergillus niger and Trichoderma harzianum as starter cultures. The nutrient composition of the pre-treated seeds before and after fermentation was analyzed to evaluate the impact of the fermentation process. Parameters such as protein content, amino acid profile, mineral content, and antioxidant activity were assessed to determine the nutritional changes induced by the fermentation process. The results indicated that controlled fermentation using Aspergillus niger and Trichoderma harzianum led to a significant improvement in the nutrient composition of Bengal indigo seeds. The protein content of the fermented seeds increased significantly compared to the pre-treated seeds, indicating the proteolytic activity of the fungal cultures during fermentation. The amino acid profile of the fermented seeds showed an increase in essential amino acids, further enhancing the nutritional quality of the seeds. Additionally, the mineral content of the fermented seeds, including iron, zinc, and calcium, was found to be higher than that of the pre-treated seeds, highlighting the role of fermentation in improving mineral bioavailability. Furthermore, the antioxidant activity of the fermented seeds was significantly enhanced, indicating the potential health benefits of consuming fermented Bengal indigo seeds. Overall, the results of this study demonstrate that controlled fermentation using Aspergillus niger and Trichoderma harzianum can effectively improve the nutrient composition of pre-treated Bengal indigo seeds, making them a valuable source of nutrition. In conclusion, the findings of this research project underscore the importance of controlled fermentation as a viable strategy for enhancing the nutritional quality of plant-based foods. The utilization of Aspergillus niger and Trichoderma harzianum as starter cultures in the fermentation process can lead to significant improvements in the protein content, amino acid profile, mineral content, and antioxidant activity of Bengal indigo seeds. This study provides valuable insights into the potential use of fermented Bengal indigo seeds as a nutritious food product with enhanced health-promoting properties.

Project Overview

INTRODUCTION

The genus Indigofera Linn. is a large genus of about 700 species of flowering plants belonging to the sub-family Papilionoideae in the family Fabaceae / Leguminosae. They occur throughout the tropical and subtropical regions of the world. Burkill (1995) recognized 60 species while Soladoye and Lewis (2003) recorded 60 species in Nigeria with over 60% abundance in the Northern region of the country with 27 species distributed across the South Western area of the country. Indigofera in Greek means indigo dye which is famous for the natural blue colors obtained from the leaflets and branches of this herb. The most important of the species are Indigoferaarrecta and Indigofera tinctoria.

Indigofera spp. display excellent adaptation to a range of environments, and possessdiverse morphological and agronomic attributes, significant to their use as forage and cover crops (Hassen et al., 2006). Some of these species, Indigofera tinctoria and Indigofera suffruticosa are used to produced indigo dyes while some have medicinal values such as Indigofera articulate used for the treatment of toothache,

Indigofera oblongifolia, Indigofera suffruticosa and Indigofera aspalthoides are usedas anti–inflammatories for treatment of insect stings, snake bites and swellings (Shahjahan et al., 2005); and Indigofera arrecta extract is used to relieve ulcer pain.

The stem of Indigofera tinctoria is chewed to cure cough and decoction of leaves is used to cure chest pains, epilepsy, nervous disorders, asthma, bronchitis, fever and complaints of stomach, liver, kidney and spleen- especially in Cameroon (Takawira-Nyenya and Cardon, 2005). The twine paste cures dislocation. Also the warm leaves dismiss bruises (Ibe and Nwufo, 2005). Phytochemical investigation of Indigofera species shows that they are rich in organic and fatty acids, flavonoids such as carotenoids and coumarins (Yinusa et al., 2007).