Effects of fermentation on the nutritional properties of sweet orange seeds (Citrus sinensis), on albino rats
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Effects of fermentation on the nutritional properties of sweet orange seeds (Citrus sinensis), on albino rats

World Nutraceutical Conference and Expo

July 13-15, 2015 Philadelphia, USA

D V Adegunloye and S F Momodu

Federal University of Technology, Nigeria

Posters-Accepted Abstracts: J Nutr Food Sci

Abstract :

The fermentation, physicochemical properties and the effect of fermented orange seed (Citrus sinensis) on albino rat was investigated. Fresh seeds of Citrus sinensis were fermented for four days and the microbial population for the fermentation was determined using standard microbiological techniques. Temperature, pH and total titratable acidity were determined during fermentation. Proximate composition of the sweet orange seeds was determined before and after fermentation. Fifteen rats were fed with dried, fermented and grinded orange seeds after 2 weeks of acclimatization. The microbial population of bacteria was between 2.36x108 cfu/ml to 3.10x108 cful/ml and 2.5x103 sful/ml to 4.0x103 sful/ml for fungi during fermentation, three different bacteria were identified which include; Serratia marcescens, Bacillus subtilis and, Bacillus cereus. Four species of fungi were also found to be associated with the seeds; these include Aspergillus flavus, Aspergillus niger, Aspergillus fumigatus and, Articuloseora inflate. Moisture content was 12.78+ 0.06b mg/100g for the fresh sample and dried was 10.45 + 0.08a mg/100g. Ash, fat content, and crude protein before fermentation were 0.24+0.04a, 10.92+0.06a, 3.12+0.11c, 9.55+0.04a respectively, 96hrs of fermentation has the highest moisture content, crude protein, and fat content, with 56.15+0.30c, 14.50+0.50a, and 19.33+0.05a respectively, while 24hrs fermentation have has the lowest moisture content, ash, fat content and, crude protein, with 12.75+0.06b, 0.46+0.01b, 11.67+ 0.08b, and 10.08+0.07a respectively. The pH during fermentation of the seeds showed that highest pH was 4.60 on the first day and 5.14 on the third day. On feeding the rats with fermented orange seeds they all lost weight. Each Rat that was fed on 24 hours of fermentation whose initial weight was 90.68g decreased to 85.00g, after on the fourteen days the liver has was observed with some necrosis and fatty infiltration. The results suggested that dried orange seeds can be used as supplement for obesity patient.

Biography :

D V Adegunloye is a research scientist and faculty at Microbiology Department, Federal University of Technology, Nigeria

Email: [email protected]