ENZYMATIC AND SOME BIOCHEMICAL CHANGES ASSOCIATED WITH THE PRODUCTION OF “KANTONG,” A TRADITIONAL FERMENTED CONDIMENT IN NORTHERN GHANA

Abstract

ABSTRACT This paper reports on the activities of three major food enzymes (amylase, protease and lipase) during the traditional fermentation of Ceiba pentandra seeds into “kantong,” a condiment used in Northern Ghana for soups. Samples were taken at periodic intervals during the fermentation, and enzyme activities and other parameters were determined. All enzyme activities increased steadily during fermentation, but leveled off when the fermentation was stopped at 48 h and the product dried. The increase in enzyme activities led to significant reductions in the levels of fiber and lipids, whereas protein and ash contents increased significantly (P < 0.05). The fermentation produced significant increases in the concentration of all the amino acids. The process was acidic, as the pH dropped from 6.95 to 4.91. “Kantong,” used in poor homes as substitute for meat or fish for flavoring soups, can serve as a nutritious condiment in the diet and its consumption should be encouraged. PRACTICAL APPLICATIONS “Kantong” is a traditional fermented condiment produced by the fermentation of the seeds of silk cotton (Ceiba pentandra). It is widely used in Northern Ghana as flavoring for soups and stews. However, no scientific studies about the fermentation process have been carried out. A scientific understanding of the fermentation process will enable a technological improvement on the process, either by the use of starter cultures or the addition of exogenous enzymes to the medium for the substrate conversion. The work also provided information on the nutritional value of the product, and thus its role in providing food security to the people who use it. The microbiological aspects of the fermentation are described under a different topic.