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Proximate, elemental and anti-nutrient composition of fermented using Sacchromyces cerevisae and Rhizopus nigricans for 72 hours and unfermented groundnut and popcorn were carried out using standard methods of analysis. The proximate analysis results showed that crude protein, fat and crude fibre increased in fermented samples. Sodium, potassium and phosphorus were also found to increase in the fermented sample while anti-nutrient was found to decrease after fermentation. The result from the research work revealed that fermentation could be a very good method of enhancing nutritional benefit of food materials and could be utilized in food formulation.

iosr journal of applied chemistry

Comparative Studies on the Physicochemical Characteristics of Popcorn And Groundnut Flour Fermented Using Pure Strains Of Rhizopus nigricans and Saccharomyces cerevisae