Effect of Different Processing Methods (Fermentation and Boiling) on Fatty Acid Profile of Turmeric (Curcuma Longa)

Abstract

The study determined the effect of different processing methods (fermentation and boiling) on the fatty acid profile of turmeric (Curcuma longa). Freshly harvested turmeric (2kg), purchased from Gwagwa market, Abuja was washed and divided into three portions (samples A, B and C). Sample A was boiled at 1000C while sample B was fermented for 4 days after which both samples were dried in a hot conventional oven at 550C for 60 minutes. Samples C which served as the untreated control was also dried. The samples were grounded into a fine powder using a Thomas-Wiley laboratory hammer mill and packed in airtight labelled containers. All the samples were stored at room temperature of 28±20C. The packed samples were subjected to oil extraction using ethanol as a solvent in a sozhlet extractor. Data were analysed using mean and standard deviation. The results showed that boiled (64.64mg) and fermented (46.24mg) turmeric contains a higher (p < 0.05) amount of omega 3 fatty compared to fresh turmeric. The result also showed that boiled and fermented turmeric had higher (p < 0.05) fatty acid (0.72mg and 0.56mg) respectively than fresh turmeric (0.42mg). The fresh and boiled turmeric had no significant difference in their unsaturated fatty acid (40.58mg and 40.32mg) content while fermented turmeric had higher (p < 0.05) Oleic acid (42.32mg). The study concludes that boiling and fermentation increased the fatty acid profile of turmeric. Therefore, the use of boiled and fermented turmeric should be popularized because of its promising nutritional potential.