Biochemical changes during fermentation ofTelfairia seeds forogiri production.

Amylase activity increased during the fermentation of fluted pumpkin seeds forogiri production with corresponding decreases in amounts of total carbohydrates and soluble sugars. Sugars present were glucose, fructose, sucrose and an unidentified one. Protease also increased in activity during the termentation, giving higher amounts of free amino acids and a concomitant decrease in the total nitrogen of the seeds. Lipase activity was, however, minimal in the fermenting seeds.