Effect of Fermentation on the Fatty Acid and Amino Acid Profile of Ofada Rice and Tropical Almond Seed

Background and Objective: The demand for nutritious and healthy foods has increased, prompting research into processing methods that enhance nutritional quality. This study evaluated the effect of fermentation on the fatty acid and amino acid profiles of Ofada rice fortified with tropical almond seed blends. Materials and Methods: Ofada rice (Ire-Ekiti, Nigeria) and tropical almond seeds (FUTA campus, Akure) were cleaned, milled, and blended in proportions of 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. Samples were naturally fermented for 72 hrs. Fatty acid composition was analyzed using gas chromatography (GC-FID), and amino acid profiles were determined via standard chromatographic methods. Data were statistically analyzed to assess significant changes at p≤0.05. Results: Fermentation altered fatty acid composition significantly. Saturated fatty acids (SFAs) increased in the 70:30 and 50:50 blends (25.35%-25.70%), while Monounsaturated Fatty Acids (MUFAs), particularly oleic acid, rose from 7.50% to 12.17%. Polyunsaturated Fatty Acids (PUFAs), especially linoleic acid, increased from 2.96% to 6.14%. Essential amino acids, including leucine (6.54-7.80 g/100 g protein), lysine (4.16-4.37 g/100 g protein), and phenylalanine (3.06-4.64 g/100 g protein), were enhanced. Non-essential amino acids such as glutamic acid also increased (9.61-13.22 g/100 g protein). Conclusion: Fermentation of Ofada rice and tropical almond seed blends improves key macronutrients, including PUFAs and essential amino acids, highlighting its potential to enhance the nutritional quality of functional foods. Future studies could explore sensory acceptability and in vivo nutritional benefits.