Effect of fermentation using Aspergillus niger on some mineral and anti-nutritional constituents of
Chrysophyllum albidum seed meal was carried out. Levels of the some minerals and anti-nutritients
(like tannin, oxalate, saponin, phytate and cyanide) of the raw and fermented seed meal were
determined. The percentage nutritional concentrations (%) in the raw seed were: tannin (6.23 ± 0.01),
oxaloacetate (48.39 ± 0.14), saponin (1.58 ± 0.01), phytate (0.76 ± 0.03) and cyanide (1.07 ± 0.32). While
level of mineral element concentrations (%) of significantly (p<0> sodium (74.13 ± 0.07), potassium (61.15 ± 1.25), phosphorus (40.76 ± 0.28) and iron (43.10 ± 0.35ppm).
Fermentation however, significantly reduced levels of the anti-nutrients (like phytate, oxalate, tannin,
saponin and cyanide) and minerals (like phosphorus, sodium, copper and zinc), but increased
significantly, levels of minerals (like calcium, potassium, magnesium and iron) in the C. albidum seed
meal. Hence the fermentation significantly (p<0> meal.