Enhancing the Nutritional Value and Sensory Appeal of <i>Cleome </i><i>gynandra</i> and <i>Solanum nigrum</i> through Controlled Fermentation Using <i>Lactoplantibacillus</i> <i>plantarum</i&gt

This study evaluated the effects of blanching, glucose concentration, and fermentation duration on the nutritional composition and sensory attributes of black nightshade and spider plant vegetables. Blanching at 80˚C for 10 minutes recorded significantly high levels of protein, vitamin A and vitamin C content for both vegetables. In black nightshade, protein, vitamin A, and vitamin C contents were 4.81%, 10.69 mg/100g, and 0.50 g/100g, respectively. Corresponding values in spider plant were 4.03% for protein, 10.18 mg/100g for vitamin A, and 0.58 g/100g for vitamin C. The highest nutrient levels were recorded under fermentation with 3% glucose, yielding protein contents of 5.03% in black nightshade and 4.02% in spider plant, along with vitamin A concentrations of 11.09 mg/100g and 10.66 mg/100g, and vitamin C levels of 0.50 g/100g and 0.56 g/100g, respectively. In black nightshade, protein content increased significantly from 3.89% to 5.14%, vitamin A from 9.64 mg/100g to 10.91 mg/100g, and vitamin C from 0.40 g/100g to 0.50 g/100g by day 21 of fermentation. Comparable improvements were observed in spider plant, with significant increase in protein content from 3.21% to 3.80%, 8.84 mg/100g to 10.58 mg/100g for vitamin A, and 0.54 g/100g to 0.56 g/100g for vitamin C. Sensory evaluation revealed higher acceptability in blanched and fermented samples. Spider plant blanched at 90˚C/5mins scored highest (~4.0), while unblanched, spontaneously fermented samples scored lowest (<3.0). These findings highlight controlled fermentation as a viable method to enhance the nutritional value and sensory appeal of ILVs, supporting their potential for broader dietary adoption in Sub-Saharan Africa.