Molecular Compositions and Morphological Structures of Fermented African Locust Bean Seed (Parkia biglobosa)

dc.creator	Ojewumi, M. E., Omoleye, James, Ajayi, A. A., Obanla, Oyinlola Mopelola
dc.date	2022
dc.date.accessioned	2025-04-15T12:51:36Z
dc.description	The effect of production processes on molecular compositions and structure of fermented Parkia biglobosa were investigated in this study. The protein-based condiment was obtained from fermented P. biglobosa seed. Fermentation took place for five days with Bacillus subtilis used as a starter culture. The raw seeds were processed to bring out the edible seed for fermentation. There were examined the effect of fermentation with respect to time and temperature on identifying organic functional groups using FTIR (Fourier Transform Infrared Spectroscopy) and morphological structure of the seed using SEM (Scanning Electron Microscopy. Different magnifications were used for the SEM analysis, and the ones with the best images were reported in this work. Images were described based on the surface pattern morphology.
dc.format	application/pdf
dc.identifier	http://eprints.covenantuniversity.edu.ng/18796/
dc.identifier.uri	https://repository.covenantuniversity.edu.ng/handle/123456789/49442
dc.language	en
dc.subject	TP Chemical technology
dc.title	Molecular Compositions and Morphological Structures of Fermented African Locust Bean Seed (Parkia biglobosa)
dc.type	Article

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