Physico-Chemical and Antioxidant Properties of Fermented Kariya (Hildergardia Barteri) Seed Flour

  • S.O. Gbadamosi Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
  • M.M Ige Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
  • S.O. Fawale Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Keywords: Water absorption capacity, Bulk density, Least gelation, In-vitro protein digestibility, Antioxidant property


This study was undertaken to evaluate the effect of fermentation on the functional, antioxidant properties and in-vitro protein digestibility of Kariya seed flour. Kariya seeds were fermented by transferring the seeds in calabash pots lined with banana leaves. Fermented products were taken out after 96 h to determine functional properties, in-vitro protein digestibility and antioxidant properties. The water absorption capacitiy (WAC) was significantly (p < 0.05) higher in raw fermented kariya (RFK) and raw unfermented kariya (RUK) (137.47%, 136.90% respectively) than in cooked unfermented kariya (CUK) and cooked fermented kariya (CFK) (122.50%, 106.63% respectively). The bulk densities were significantly (p≤ 0.05) higher in RUK and CUK (0.59 g/ml, 0.59 g/ml) than in RFK and CFK (0.53 g/ml and 0.54 g/ml). Fermentation and cooking significantly (p<0.05) increased in-vitro protein digestibility of the samples (63.71% – 85.51%). There was an increase in the free radical scavenging activity with respect to fermentation with sample RFK having the highest radical scavenging activity value (88.59% at 5mg/ml) followed by CUK and CFK (83.70% and 78.40% respectively at 5mg/ml), while the lowest DPPH radical scavenging activity was obtained with RUK (71.12%) sample at the same concentration. Kariya flour could serve as a possible source of antioxidants for use in food.

Author Biographies

S.O. Gbadamosi, Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.

Department of Food Science and Technology, 
Obafemi Awolowo University,
Ile-Ife, Nigeria.

M.M Ige, Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.

Department of Food Science and Technology, 
Obafemi Awolowo University,
Ile-Ife, Nigeria.

S.O. Fawale, Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.

Department of Food Science and Technology, 
Obafemi Awolowo University,
Ile-Ife, Nigeria.


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How to Cite
Gbadamosi, S., Ige, M., & Fawale, S. (2016). Physico-Chemical and Antioxidant Properties of Fermented Kariya (Hildergardia Barteri) Seed Flour. Ife Journal of Technology, 24(1), 18-25. Retrieved from