Effect of Lactic Acid Fermentation on Phytochemical Content, Antioxidant Capacity, Sensory Acceptability and Microbial Safety of African Black Nightshade and African Spider Plant Vegetables

Traditional preparation of African indigenous vegetables (AIVs) such as black nightshade (Solanum nigrum) and spiderplant (Cleome gynandra) involves either boiling discarding the first water or lengthy boiling. Fermentation is considered a better alternative processing technique due to enhanced retention phytochemical contents sensory properties. However, little known about impact lactic acid fermentation on content, antioxidant capacity, acceptability microbial safety spiderplant. This study aimed ferment AIVs using combined starter cultures (Lactobacillus fermentum Lactococcus lactis) further determine their effect content (phenolic compounds flavonoids), vegetables. There was marked increase in phenol flavonoid all fermented (p < 0.05). The highest 228.8 mg/g GAE (gallic equivalent) starter-culture-inoculated nightshade, while 10.6 QE (quercetin same. Starter-culture-inoculated presented significantly higher capacity with 60–80% radical scavenging activity compared levels uninoculated batches Fermented were more liked than boiled microbiologically safe. In conclusion, increased maintained improved product acceptability. Therefore, consumption are be encouraged.