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The water in fresh Irvingia seed could possibly be bound water, so crushing the seeds by repeated pounding dismembered the matrices, disrupted the cells and made the water in the mash very much available for biochemical reactions involved in fermentation process. Hook reported that moisture level of a food influenced the texture and that the more ordered the endosperm structure the lower the rate of moisture movement [13].

The porous texture of the final product as a result of the processing method increased loss of water during drying thus resulting in a moisture content as low as 2.

Low carbohydrate content and moderately high dietary fibre content lend credence to the presence of high pectic substances or complex carbohydrates.

Consequently, the increase in percent sucrose due to processing can be attributed to microbial enzyme hydrolysis of these complex carbohydrates in the fresh Irvingia seed during fermentation. Processing method resulted in higher ash content and this high value predicts the presence of an array of mineral elements as well as high molecular weight elements [15].

Therefore the recorded decrease in dietary fibre can then be attributed to microbiological metabolism of lingo-polysaccharides.

Some amino acids recorded increases while others were low in their levels.

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Thus indicating the importance of this traditional food processing technique in food handling, which should be encouraged and improved.

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