Assessment of Candy Produced from Fermented Pentaclethra macrophylla Seeds

Abstract

Several studies have shown that candy consumed in Nigeria is usually fortified with chemical majorly fermented sugars that alter the bioactive and nutritive components designed to maintain body health status. Several attempts have been made to produce candy or supplement in order to control this ugly situation but the choice of fermenters remains the major challenge. This study was carried out to determine the phytochemical and proximate parameters of candy produced from Pentaclethra macrophylla (Oil bean) seeds melded with indigenous fermenters. The indigenous fermenters were isolated using standard microbiological techniques. Pentaclethra macrophylla seed samples were prepared and fermented for 4 days, oven dried, pulverized, mixed with stock culture of indigenous fermenters, molded and packaged. The microbial quality of the candy was carried out using standard plate count method. The phytochemical profiling was carried out using Gas Chromatographic techniques. Proximate parameters of the candy were determined using gravimetric and titrimetric methods Sensory evaluation and acceptability were carried out by panel validation, sensory judgement. The data obtained from this study were analyzed using one way Analysis of Variance (ANOVA) and t test. Lacobacillus acidophilus strain DSM20079 (LADSM) and Bacillus subtilis strain PK5 – 17 (BSPK5) were the fermenters used in this study. The microbial loads were within the stipulated limits. The proximate analysis showed significant (p<0.05) increased in protein content and significant (p<0.05) decreased in carbohydrate content of the newly prepared candy when compared to the conventional candy. There was good rating in colour, odour, taste, and acceptability of the candy. Therefore, the candy is recommended for general consumption, since it is safe, had good nutritive values with little or no sugar content.