Affiliation: | Department of Food Science and Technology, Rivers State University of Science and Technology, PMB 5080, Port Harcourt, Nigeria Procter Department of Food Science, The University of Leeds, Leeds LS2 9JT, Great Britain |
Abstract: | An automated thiochrome method and high performance liquid chromatography (HPLC) with fluorescence detection were used to determine thiamin and riboflavin, respectively, in unfermented, and fermented melon seeds (Citrullus vulgaris) and African oil bean seeds (Pentaclethra macrophylla). Niacin was determined microbiologically. In all the methods used, fermentation significantly increased the content of thiamin, riboflavin and niacin in African oil bean seeds and thiamin and riboflavin in melon seeds. There was no change in the niacin content of melon seeds. |