Project Abstract

Abstract
The research project investigated the effect of controlled fermentation using Aspergillus niger and Trichoderma harzianum on the nutrient composition of pre-treated Bengal indigo (Indigofera arrecta) seeds. Bengal indigo seeds are known for their high protein content and potential as a valuable food source. However, they also contain antinutritional factors such as phytates and tannins which can reduce the bioavailability of essential nutrients. In this study, the seeds were pre-treated to reduce the levels of antinutritional factors, and then subjected to controlled fermentation using Aspergillus niger and Trichoderma harzianum. These fungi are known for their ability to produce enzymes that can degrade antinutritional factors and enhance the nutrient profile of food materials. The results of the study showed that controlled fermentation led to a significant reduction in antinutritional factors such as phytates and tannins in the Bengal indigo seeds. This reduction was accompanied by an increase in the levels of essential nutrients such as protein, amino acids, vitamins, and minerals. The fermentation process also resulted in an improvement in the digestibility of the nutrients present in the seeds. Furthermore, the study found that the combination of Aspergillus niger and Trichoderma harzianum was more effective in enhancing the nutrient composition of the Bengal indigo seeds compared to individual fermentation with either fungus. This synergistic effect may be attributed to the complementary action of the enzymes produced by the two fungi in degrading antinutritional factors and releasing nutrients. Overall, the findings of this study suggest that controlled fermentation using Aspergillus niger and Trichoderma harzianum can be a promising approach to improve the nutrient composition of Bengal indigo seeds and enhance their potential as a nutritious food source. Further research is needed to optimize the fermentation conditions and scale up the process for potential industrial applications in food processing and nutrition enhancement.

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