PHYSICAL CHARACTERISTICS AND PROXIMATE COMPOSITION OF RAW AND SALINE-FERMENTED EARTH BALL (Icacina mannii) TUBER MEAL

Abstract

This study was conducted to evaluate the physical characteristics of raw and saline-processed Icacina mannii tuber meals. Whole harvested tubers were washed and sliced into small pieces without peeling. Saline was prepared by dissolving 1kg of NaCl in 50L of water. The sliced tubers were divided into three batches - I, II and

III. Batch I was sundried while batches II and III were soaked in the saline solution, in the ratio of 1:1½ parts, and allowed to ferment naturally for 3 and 5 days, respectively. Thereafter, the saline was drained and the materials were thoroughly rinsed with clean water and boiled for 30 min in fresh water, drained, rinsed again in clean water, and sundried for 3-5 days. The experimental treatments were: T1 (control - raw), T2 (3 days’ fermentation), and T3 (5 days’ fermentation). After sun-drying, each of the batches was milled and subjected to analysis for physical and proximate characteristics. Packed bulk density, specific gravity, and water holding

capacity were significantly (p<0.05) higher in the fermented meals, while oil absorption capacity was highest in the raw sample. All the proximate fractions, except crude fibre, significantly (p<0.05) reduced in the fermented samples. Crude fibre and gross energy were significantly (p<0.05) highest in the meal fermented for 3 days.Fermentation in saline prior to boiling for 30 minutes improved some physical characteristics and enhanced the gross energy. Fermentation for 3 days could be used to improve the nutritional value of I. mannii tuber.