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Vol. 3 No. 1: June, 2015

The Impact of Fermentation on the Proximate and Mineral Composition of Phoenix dactylifera L Flour

March 2, 2016


Fermentation was carried out on Phoenix dactylifera L. fruit flour. Proximate
analysis and mineral analysis were carried out on both fermented and raw sample. The
proximate analysis (%) showed that the fermented sample contain higher composition
of Moisture, Ash, Crude fat, Crude fibre, and Crude protein except Carbohydrate (64.50
± 0.01) which is lower compared to the result obtained in the raw sample (76.23 ±
0.02). Mineral analysis (mg/l) of the samples depicted that fermentation increased the
Fe (7.64 ± 0.02), Mg (0.96 ± 0.00), Ca (6.26 ± 0.01) and Cu (0.16 ± 0.00) content
compared to that of raw Fe (2.17 ± 0.01), Mg (0.94 ± 0.01), Ca (3.13 ±0.07) and Cu
(0.13 ± 0.00) in the sample while the composition of Na (1.02 ± 0.90) and K (1.78 ±
0.01) decreased compared with the values of Na (1.28 ± 1.07) and K (2.21 ± 0.02)
obtained from the raw fruit flour. The result showed that fermentation transforms the
fruit flour into a probiotic food supplement through increased mineral, protein and fibre
content thereby enhancing digestibility. The pre-digested carbohydrate content in the
fruit flour during fermentation also makes it beneficial for people with diabetes.
Key Words: Fermentation, Phoenix dactylifera L, Proximate, Mineral.