Effect of controlled fermentation using aspergillus niger and trichoderma harzanium on nutrient composition of pre-treated bengal indigo (indigofera arrecta) seeds

Thesis Abstract

Abstract
Fermentation is a traditional method used to improve the nutritional quality of various food materials by using specific microbial strains. In this study, the effect of controlled fermentation using Aspergillus niger and Trichoderma harzianum on the nutrient composition of pre-treated Bengal indigo (Indigofera arrecta) seeds was investigated. The pre-treatment of the seeds involved soaking and dehulling to remove anti-nutritional factors and improve digestibility. The controlled fermentation process was carried out under optimized conditions of temperature, pH, and incubation period. The nutrient composition of the pre-treated seeds was analyzed before and after fermentation, including proximate analysis, mineral content, amino acid profile, and anti-nutritional factors. The changes in nutrient composition were evaluated to determine the impact of fermentation on the seed's nutritional quality. The results showed that controlled fermentation using Aspergillus niger and Trichoderma harzianum significantly improved the nutrient composition of pre-treated Bengal indigo seeds. There was a notable increase in protein content, essential amino acids, and mineral content after fermentation. The reduction in anti-nutritional factors such as phytic acid and tannins indicated improved digestibility and bioavailability of nutrients. The study also revealed changes in the amino acid profile of the fermented seeds, with an increase in essential amino acids such as lysine, methionine, and tryptophan. These amino acids are essential for human health and are often limited in plant-based diets. The increase in mineral content, including calcium, iron, and zinc, further enhanced the nutritional value of the fermented seeds. Overall, controlled fermentation using Aspergillus niger and Trichoderma harzianum was found to be an effective method for improving the nutrient composition of pre-treated Bengal indigo seeds. The results suggest that fermented seeds could be a valuable source of protein, essential amino acids, and minerals for human consumption. Further research is needed to explore the potential applications of fermented Bengal indigo seeds in food products and their impact on human nutrition and health.