@article{Adenike_Sunday_Adewale_2015, title={The Impact of Fermentation on the Proximate and Mineral Composition of Phoenix dactylifera L Flour}, volume={3}, url={https://journals.covenantuniversity.edu.ng/index.php/cjpls/article/view/151}, abstractNote={<p>Fermentation was carried out on Phoenix dactylifera L. fruit flour. Proximate<br />analysis and mineral analysis were carried out on both fermented and raw sample. The<br />proximate analysis (%) showed that the fermented sample contain higher composition<br />of Moisture, Ash, Crude fat, Crude fibre, and Crude protein except Carbohydrate (64.50<br />± 0.01) which is lower compared to the result obtained in the raw sample (76.23 ±<br />0.02). Mineral analysis (mg/l) of the samples depicted that fermentation increased the<br />Fe (7.64 ± 0.02), Mg (0.96 ± 0.00), Ca (6.26 ± 0.01) and Cu (0.16 ± 0.00) content<br />compared to that of raw Fe (2.17 ± 0.01), Mg (0.94 ± 0.01), Ca (3.13 ±0.07) and Cu<br />(0.13 ± 0.00) in the sample while the composition of Na (1.02 ± 0.90) and K (1.78 ±<br />0.01) decreased compared with the values of Na (1.28 ± 1.07) and K (2.21 ± 0.02)<br />obtained from the raw fruit flour. The result showed that fermentation transforms the<br />fruit flour into a probiotic food supplement through increased mineral, protein and fibre<br />content thereby enhancing digestibility. The pre-digested carbohydrate content in the<br />fruit flour during fermentation also makes it beneficial for people with diabetes.<br />Key Words: Fermentation, Phoenix dactylifera L, Proximate, Mineral.</p>}, number={1}, journal={Covenant Journal of Physical and Life Sciences}, author={Adenike, Jokotagba Oloruntobi and Sunday, Onasanya Seun and Adewale, Akinbile Akinlayo}, year={2015}, month={Jun.} }