The effect of yeast (Saccharomyces cerevisiae) fermentation on amino acid composition of hot water extract of Ficus capensis leaf

Authors

  • Dr Dennis-Eboh U. DELTA STATE UNIVERSITY https://orcid.org/0000-0001-8853-2041
  • Mr Onyeukwu O.B
  • Mr Ajoh A.I Delta State University
  • Mr Ohwokevwo O. A DELTA STATE UNIVERSITY
  • Dr Apiamu Delta State University, Abraka
  • Dr Egbune DELTA STATE UNIVERSITY, ABRAKA, NIGERIA
  • Prof Achuba F.I DELTA STATE UNIVERSITY, ABRAKA, NIGERIA
  • Prof B.O GEORGE DELTA STATE UNIVERSITY, ABRAKA, NIGERIA

DOI:

https://doi.org/10.4314/ajtmbr.v6i2.2

Keywords:

ficus capensis, hot water extract, wine, saccharomyces cerevisae, malnutrition, cold water extract

Abstract

Introduction: In this study, the amino acid composition of cold and hot water extracts of Ficus capensis leaf was examined, along with the impact of yeast fermentation on the amino acid composition of the hot water extract. Although the hot water extract of Ficus capensis is commonly consumed as a beverage locally, there is currently a lack of documented literature regarding the amino acid composition of the wine produced from this extract.

Materials and Methods: Cold and hot water extracts of Ficus capensis leaf was extracted using
homogenization and decoction method respectively. Ficus capensis wine was produced from hot water must prepared using 0.8 g/l yeast, 22 brix, at pH 4.5 and fermented for 9 days. The amino acid composition of the cold water, hot water and wine extracts of Ficus capensis leaf were assessed using High Performance Liquid Chromatography.

Results: The result shows the presence of amino acids in the cold water, hot water and wine extract of
Ficus capensis. However, the wine contained more amino acids with methionine an essential amino acid
having the highest concentration.

Conclusion: Fermentation of the hot water extract should be encouraged since it improved the amino
acid content of the wine produced and would serve as an additional raw material for wine industry.
Moderate consumption of Ficus capensis wine could potentially be beneficial to health and as well as
combat the problem of malnutrition.

Author Biographies

Dr Dennis-Eboh U., DELTA STATE UNIVERSITY

Department of Medical Biochemistry, Faculty of Basic Medical Sciences, Delta State University, Abraka.

Mr Onyeukwu O.B

Mr ONYEUKWU

 Department of Chemical Science, University of Delta, Agbor.

Assistant Lecturer

Mr Ajoh A.I, Delta State University

Mr Ajoh

Department of Medical Biochemistry, Faculty of Basic Medical Sciences, Delta State University, Abraka.

Assistant Lecturer.

Mr Ohwokevwo O. A, DELTA STATE UNIVERSITY

Mr Ohwokevwo

Department of Biochemistry, Faculty of Science, Delta State University, Abraka.

Researcher

Dr Apiamu, Delta State University, Abraka

Dr Apiamu

Department of Biochemistry, Faculty of Science, Delta State University, Abraka.

Lecturer 1

Dr Egbune, DELTA STATE UNIVERSITY, ABRAKA, NIGERIA

Dr Egbune

Department of Biochemistry, Faculty of Science, Delta state university, Abraka.

Researcher.

Prof Achuba F.I, DELTA STATE UNIVERSITY, ABRAKA, NIGERIA

prof Achuba

Department of Biochemistry, Faculty of Science, Delta state university, Abraka.

Professor

Prof B.O GEORGE, DELTA STATE UNIVERSITY, ABRAKA, NIGERIA

Prof George

Department of Biochemistry, Faculty of Science, Delta state university, Abraka.

Professor

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Published

25-03-2024

How to Cite

1.
Uche D-E, Onyeukwu OB, Ajoh AI, Ohwokevwo OA, Apiamu A, Egbune EO, et al. The effect of yeast (Saccharomyces cerevisiae) fermentation on amino acid composition of hot water extract of Ficus capensis leaf. AJTMBR [Internet]. 2024 Mar. 25 [cited 2024 Apr. 13];6(2):10-9. Available from: https://ajtmbr.org.ng/index.php/home/article/view/88