Nigerian Food Journal

The AJOL site is currently undergoing a major upgrade, and there will temporarily be some restrictions to the available functionality.
-- Users will not be able to register or log in during this period.
-- Full text (PDF) downloads of Open Access journal articles will be available as always.
-- Full text (PDF) downloads of subscription based journal articles will NOT be available
We apologise for any inconvenience caused. Please check back soon, as we will revert to usual policy as soon as possible.

DOWNLOAD FULL TEXT Open Access  DOWNLOAD FULL TEXT Subscription or Fee Access

Effects of Fermentation on the Fatty Acids, Sterols and Phospholipids Content of Raw and Cooked Walnut for Use as Complementary Food

MA Oyerekua


Walnut contains fatty acids that are essential for infants’ growth and development. This study explored the possibility of fermenting walnuts for use as a complementary food. Raw fermented (RF), cooked fermented (CF), raw unfermented (RUF) and cooked unfermented (CUF) samples of walnuts products were analyzed for fatty acids, phospholipids and sterols for comparison using standard methods. At 12 to 72h, RF had lower pH values compared with CF. The pH values of unfermented analogues were constant at 7. Cooking enhanced palmitic acid while cooking without fermentation enhanced palmititoleic acid. Fermentation significantly enhanced stearic acids and reduced oleic and linolenic acid. Unfermented samples had higher oleic acids and phospholipids than fermented analogues. All samples had comparable values of cholesterol, ergosterol and campesterol. Both fermented and unfermented raw samples had higher values of stig-masterol. Sitosetrol had the highest values in the entire sample. Walnuts either raw or fermented can be utilized as infants’ complementary food to enhance infants’ nutritional status.

Keywords: Walnuts, fermentation, fatty acids, phospholipids

Full Text:

No subscription journal articles available during site upgrade.

AJOL African Journals Online