Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

This study investigates proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with pure strains Lactobacillus plantarum (FO-12) for the purpose of developing weaning food for the management of protein-energy malnutrition (PEM). Breadfruit and cowpea flour blends were prepared in various ratios and then fermented using Lactobacillus plantarum. Proximate composition, phytic acid, hydrogen cyanide and oxalate contents were determined. pH and titratable acidity were also determined. A significant increase (p < 0.05) was observed in the ash, protein and fat contents of the fermented flour blend as the amount of cowpea flour increases in the formulation; whereas crude fibre and carbohydrate contents significantly decreased (p < 0.05). Similarly, moisture, protein and fat contents significantly increased (p < 0.05) with fermentation. Significant reductions were observed in crude fibre and carbohydrate contents after fermentation. Fermentation process caused a significant decrease (p < 0.05) in the oxalate, phytate and hydrogen cyanide contents of the breadfruit flour blends. The changes observed in the fermented flour blends agreed with significant decreases recorded for pH and increases in titratable acidity. Fermentation improves the nutritional composition of breadfruitcowpea flour blends for possible use as complementary foods for infants providing PEM management.