European Journal of Nutrition & Food Safety

This study investigated the effect of fermentation on the nutritional, mineral, and phytochemical composition of cassava (Manihot esculenta) seeds to assess their potential use in fermented food condiments such as ogiri. Proximate analysis revealed significant compositional changes after fermentation. Moisture content increased from 2.40% to 15.44%, while fat, fibre, ash, and carbohydrate contents decreased, indicating microbial utilization and enzymatic breakdown of structural and energy-rich components. Protein increases from 30.46% to 35.98%. Fermentation leads to enzymatic hydrolysis of protein-bound complexes, making proteins more soluble and extractable. This might improve detection and quantification during analysis, reflecting as an increase in protein content. Mineral analysis showed reductions in sodium, calcium, and potassium levels due to leaching out of the nutrients during production and fermentation, whereas iron content increased significantly, likely due to enhanced extractability and phytate degradation. Phytochemical profiling demonstrated a reduction in tannins, flavonoids, and phytates, improving the nutritional quality and mineral bioavailability of the fermented product. There was slight increase in total phenolic activity, while antioxidant activity (DPPH scavenging ability) decreased markedly to suggest degradation or transformation of key antioxidant compounds. Cyanide was not detected in either the raw or fermented samples, confirming the safety of the processed product. Overall, fermentation improved the nutritional safety and digestibility of cassava seeds, highlighting their potential for value-added applications in food systems, contributing to waste reduction and food security.