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)sup /suprespectively. 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 iProsopis africana/i seeds.
Suleiman et al. (Sat,) studied this question.