NUTRITIONAL AND PHYSICO-CHEMICAL PROPERTIES OF CASSAVA, MAIZE, AND AFRICAN LOCUST BEAN SEED AS SUBSTRATES FOR FERMENTED FOODS

Abstract

Fermentation is a cornerstone of Nigeria’s culinary heritage, where cassava (Manihot esculenta), maize (Zea mays), and African locust bean (Parkia biglobosa) serve as traditional raw materials. These crops are widely consumed, yet their comparative nutritional and physicochemical properties remain underexplored, particularly in relation to their suitability as substrates for fermented foods. This study evaluated the proximate, mineral, vitamin, and physicochemical profiles of cassava, maize, and African locust bean seeds to provide a scientific basis for their functional use in food processing. Samples were collected from artisanal producers in Abeokuta North, Ogun State, and analysed using standard AOAC methods. Parameters determined included proximate composition (moisture, crude protein, fat, fibre, ash, and carbohydrate), selected minerals (calcium, magnesium, iron, and zinc), vitamins (A, B1, B2, B3, B6, B12, and C), and physicochemical properties (pH, titratable acidity, and total soluble solids). Data were subjected to analysis of variance and mean separation using Duncan’s multiple range test. Significant differences (p < 0.05) were observed in the proximate composition of the substrates. Vitamin analysis revealed cassava as the poorest in vitamin A, while African locust bean showed superior B-complex and vitamin C contents. Physicochemical results indicated pH values of 6.13–6.63, titratable acidity of 0.05–0.98%, and soluble solids of 2.8–6.5%, with locust bean showing the highest acidification potential. These findings highlight the complementary roles of cassava, maize, and African locust bean in fermented food systems, suggesting that their combined use can enhance nutritional quality and support food security initiatives in Nigeria.