Nutrient-Antinutrient Components and Isolation of Probiotic Bacteria Presence in Ackee (Blighia sapida) Fruit
Authors/Creators
- 1. Osun State Polytechnic, Iree, Nigeria, Department of Science Laboratory Technology
- 2. Osun State Polytechnic, Iree, Nigeria, Department of Applied Sciences
- 3. Joseph Ayo Babalola University, Ikeji Arakeji, Nigeria, Department of Food Science and Technology
Description
This research work covers phytochemical analysis, mineral analysis, pH, bile salt and temperature components of Ackee fruit. The phytochemical properties of the Ackee fruit (arils) showed six bioactive constituents: phytate (18.12± 0.08mg/g), tannin (0.93± 0.04mg/g), phenol (26.19± 0.08%), glycoside (106.73± 0.04mg/g), alkaloid (19.70± 0.02%) while glycoside was found to be highest and tannin the least abundant. The mineral contents sodium (Na) (25.34±0.03mg/g) and potassium (K) (202.01± 0.02mg/g) were determined by flame photometry while other minerals content were iron (Fe) (0.51± 0.01mg/g), magnesium (Mg) (21.02± 0.02mg/g), and calcium (Ca) (26.00± 0.01mg/g) respectively were analysed by atomic absorption spectrophotometer (AAS) and Two strains of Lactobacillus sp (Lactobacillus leschmanni and Lactobacillus acidophillus) were isolated from Ackee edible portion and their identification was done by biochemical and morphological tests. Results showed that all tested isolates were able to grow at low pH 3.0 at 6.5% bile concentration and 450C.