Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels — Oak Academic Publishing
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Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels
Department of Microbiology, Federal University of Technology, Akure, Nigeria
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Department of Microbiology, Federal University of Technology, Akure, Nigeria
1 Department of Microbiology, Federal University of Technology, Akure, Nigeria
2 Department of Microbiology, Federal University of Technology, Akure, Nigeria
Fermentation has been exploited to improve agricultural waste products. Fermentation of Sweet potato ( Ipomoea batatas ) and Irish potato ( Solanum tuberosum ) peels was carried out by soaking in clean water for 96 hours at room temperature during which samples were collected daily for microbial, physico-chemical and proximate analysis. Microbial load of both peels ranged from 9.0 × 10 5 to 8.6 × 10 6 cfu/ml; 1.5 × 10 6 to 7.4 × 10 6 sfu/ml and 1.2 × 10 6 to 2.0 × 10 6 sfu/ml for bacteria, fungi and yeast respectively. The pH value of both peels decreased significantly (P ≤ 0.05) with corresponding increase in the total titratable acidity (TTA) (P ≤ 0.05) and temperature (P ≥ 0.05) with time during fermentation. The percentage composition of moisture, ash, fat and protein content of both peels increased insignificantly (P ≥ 0.05) with values ranging from 8.91 ab ± 0.62 to 12.19 b ± 0.51, 3.69 a ± 0.41 to 5.77 a ± 0.58, 1.86 a ± 0.54 to 4.57 c ± 0.51 and 4.55 a ± 0.45 to 7.74 b ± 0.51 respectively, while the crude fiber and carbohydrate composition decreased insignificantly (P ≥ 0.05) with values ranging from 2.16 a ± 0.43 to 3.97 bc ± 0.64 and 41.83 a ± 2.64 to 70.05 bc ± 2.55 respectively, until the last day of fermentation as compared with the unfermented peels at 0 hour. However, there was no significant difference (P ≥ 0.05) in the proximate composition of both peels. The results obtained from this study revealed that fermentation can bring about desirable changes in the nutrient composition of potato peels.
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