<i>Enterococcus faecalis</i>-Aided Fermentation to Facilitate Edible Properties and Bioactive Transformation of Underutilized <i>Cyathea dregei</i> Leaves
Israel Sunmola Afolabi,
Aderinsola Jumai Adigun,
Precious Amaneshi Garuba,
Eze Frank Ahuekwe,
Oluwatofunmi E. Odutayo,
Alaba Oladipupo Adeyemi
Affiliations
Israel Sunmola Afolabi
Biochemistry Department, College of Science and Technology, Covenant University, Canaanland, Ota 112233, Nigeria
Aderinsola Jumai Adigun
Biochemistry Department, College of Science and Technology, Covenant University, Canaanland, Ota 112233, Nigeria
Precious Amaneshi Garuba
Biochemistry Department, College of Science and Technology, Covenant University, Canaanland, Ota 112233, Nigeria
Eze Frank Ahuekwe
Biological Sciences Department, College of Science and Technology, Covenant University, Canaanland, Ota 112233, Nigeria
Oluwatofunmi E. Odutayo
Biochemistry Department, College of Science and Technology, Covenant University, Canaanland, Ota 112233, Nigeria
Alaba Oladipupo Adeyemi
Biochemistry Department, College of Science and Technology, Covenant University, Canaanland, Ota 112233, Nigeria
Cyathea dregei (CD) is a weed plant that is rarely consumed. This study investigated the impact of Enterococcus faecalis as an agent of 3–5-day fermentation, thus stimulating the edible properties of the leaves from CD using Talinum fruticosum as the control. The proximate content, biochemical, antioxidant properties, and phytochemical constituents of the unfermented and fermented leaves were examined. The lactate dehydrogenase activity (LDH) activity significantly increased (p p p p C. dregei are naturally rich in bioactive nutrients and phytochemicals that trigger their strong antioxidant qualities, which were improved by this fermentation technique. E. faecalis is most likely to engage LDH in driving the fermentation transforming the C. dregei into a potential edible vegetable.
