Enhancing the Nutritional Value and Sensory Appeal of Cleome gynandra and Solanum nigrum through Controlled Fermentation Using Lactoplantibacillus plantarum

Abstract

This study evaluated the effects of blanching, glucose concentration, and fermentation duration on the nutritional composition and sensory attributes of black nightshade and spider plant vegetables. Blanching at 80˚C for 10 minutes recorded significantly high levels of protein, vitamin A and vitamin C content for both vegetables. In black nightshade, protein, vitamin A, and vitamin C contents were 4.81%, 10.69 mg/100g, and 0.50 g/100g, respectively. Corresponding values in spider plant were 4.03% for protein, 10.18 mg/100g for vitamin A, and 0.58 g/100g for vitamin C. The highest nutrient levels were recorded under fermentation with 3% glucose, yielding protein contents of 5.03% in black nightshade and 4.02% in spider plant, along with vitamin A concentrations of 11.09 mg/100g and 10.66 mg/100g, and vitamin C levels of 0.50 g/100g and 0.56 g/100g, respectively. In black nightshade, protein content increased significantly from 3.89% to 5.14%, vitamin A from 9.64 mg/100g to 10.91 mg/100g, and vitamin C from 0.40 g/100g to 0.50 g/100g by day 21 of fermentation. Comparable improvements were observed in spider plant, with significant increase in protein content from 3.21% to 3.80%, 8.84 mg/100g to 10.58 mg/100g for vitamin A, and 0.54 g/100g to 0.56 g/100g for vitamin C. Sensory evaluation revealed higher acceptability in blanched and fermented samples. Spider plant blanched at 90˚C/5mins scored highest (~4.0), while unblanched, spontaneously fermented samples scored lowest (<3.0). These findings highlight controlled fermentation as a viable method to enhance the nutritional value and sensory appeal of ILVs, supporting their potential for broader dietary adoption in Sub-Saharan Africa.