Evaluation of minerals and vitamins compositions of fermenting cabbage leaves using lactobacillus acidophilus for the production of sauerkraut

Evaluation of minerals and vitamins compositions of fermented cabbage using Lactobacillus species for the production of sauerkraut was investigated to ascertain their nutritional levels in the sauerkraut. Cabbage leaves (300g) were purchased from Wurukum Market Makurdi, Benue State, Nigeria. Test strain of Lactobacillus acidophilus was obtained from Department of Microbiology, Federal University of Agriculture, Makurdi, while standard strain of L.acidophilus was obtained from Veterinary Research Institute Vom. Standard microbiological and biochemical methods were employed to revalidate the strains. Cabbage leaves (300g) were prepared for controlled fermentation using starter cultures and spontaneous fermentation. Starter cultures (5%) test and standard strains were inoculated into 300g of the cabbage. Fermentation was allowed to progress at room temperature (25±20C) for 4weeks. Products of fermentation were analyzed for vitamins and mineral compositions using standard methods. Highest values of vitamins E (314.005mg), vitamin K (75.00mg) and C (37.06mg) were recorded with starter assisted fermentations at week four. Calcium recorded highest results for minerals (62.062mg) at the fourth week of fermentation assisted with starter cultures as compared to spontaneous fermentation and fresh cabbage.