Influence of Fermentation in Water and Sugarcane Juice on Nutritional Composition of Azanza garckeana Fruit

Traditionally consumed as food and medicine, the impact of fruit fermentation of Azanza garckeana (F. Hoffm.) Exell & Hillc. in distilled water (AGW) and sugarcane juice (AGS) for 3 and 5 days, and the nutritional composition was examined. The moisture level of AGW and AGS decreased (60.05% and 59.04% to 54.54% and 57.83%). Protein reduced from 3.44% (AGW) and 5.81% (AGS) to 2.81% and 2.42%, respectively. Lipid increased from 5.22 (AGW) to 6.44%, but decreased from 3.11 (AGS) to 2.72%. Crude fiber slightly reduced (25.34–23.57%) in AGW and increased (21.35–22.87%) in AGS. Carbohydrate increased from 0.79–8.33% to 7.36–14.15% in AGW and AGS, respectively. Liquid Chromatography-Mass Spectrometry (LC-MS) identified 16 amino acids; glutamic acid, arginine, and cysteine were abundant, while tyrosine was sparse. Gas Chromatography-Mass Spectrometry (GC-MS) identified higher vitamins C, B9, and A on day 5 and in AGS. X-ray fluorescence (XRF) revealed macro-minerals (O, Mg, P, Cl, K, Ca, S), micro-minerals (Cu, Zn, Cr, Mn, Fe, V), and trace elements (Si, Ag). Cl and O decreased (60–42 and 12.1–21) in AGW, but increased (39–52) in AGS. Fermented A. garckeana is an affordable, nutritious, and sustainable bioresource that addresses zero hunger, poverty alleviation, good health, and economic empowerment.