EFFECT OF FERMENTATION ON MICROBIOLOGICAL AND PHYSIOCHEMICAL PROPERTIES OF LEUCANEA LEUCOCEPHALA SEEDS

ABSTRACT The study evaluates the impact of fermentation on the nutritional and anti-nutritional composition of Leucaena leucocephala seeds. Leucaena leucocephala and locust beans seed were fermented for 96 hours. Microorganisms isolated and identified include Bacillus sp., Lactobacillus sp.,Staphylococcus sp., Xanthomonas sp., Aspergillus candida, Aspergillus niger, Aspergillus wenti,Pichia fermentans, Cladosporium oxysporum, Rhizopus stolonifer, Fusarium verticilloides,Sporoblomyces roseus, Zygosaccharomyces roxii, Candida albicans, Saccharomyces cerevisiae and Curvularia clavate. Bacillus sp. and Lactobacillus sp. has the highest occurrence from the fermentation of the Leucaena leucocephala seed and african locust beans seed. There was steady increase in temperature from 27° to 37°C during the fermentation of the substrates, the fermented Leucaena leucocephala seed and african locust beans seed were found to be of acidic medium with a pH of 5.20 and 5.54 respectively. Proximate analysis was performed for unfermented and fermented Leucaena leucocephala seed and african locust beans seed, the highest fat content was found in fermented african locust bean seed with (14.95 %),the highest carbohydrate was found in fermented Leucaena leucocephala seed with (44.46%). The highest protein content was found in African locust bean seed with (36.26%). The highest fiber content was found in fermented Leucaena leucocephala seed with (21.36%). Saponins, flavonoids, phtic acid, oxalate and cyanide are present in the fermented Leucaena leucocephala seed and african locust beans seed, while tannins were present in low quantity in both. The present study revealed that Bacillus sp. was the predominant microorganism involved in the fermentation of fermented Leucaena leucocephala seed and african locust beans seed to iru respectively as food condiments. The use of fermented Leucaena leucocephala seed can be a viable alternative for iru production due to their availability and nutritive contents.