Abstract
Changes in the levels of major enzymes and amounts principal constituents of mesquite beans (prosopis africana Taub.) during kpaye (a condiment) production by natural fermentation for 120h were investigated. Protease activity increased in the first 72h and dropped giving higher amounts of free amino acids and a concomitant decrease in protein contents of the seeds, amylase, amylaglucosidase, -fructofuranosidase and -galactosidase activities also increased in the first 72h and dropped with correspondingdecrease in total soluble sugar level. The reducing sugar also increased during the first 72h and dropped. Lipase and -galactosidase acitvities increased up to the 96th hour of fermentation. Sugars present in the unfermented cooked seeds were stachyose, raffinose, sucrose, maltose, galactose, glucose and two unidentified. The oligosacchrides reduced below detectable level in the fermented (kpaye) seeds. The levels of crude fat, phosphorus, iron, sodium, calcium and ash increased while fibre and organic matter decreased in the fermented seeds.
Keywords: Mesquite beans, fermentation, kpaye, biochemical changes, enzymes.