Optimum Fermentation Temperature for the Protein Yield of Parkia biglobosa Seeds (Iyere)

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dc.creatorOjewumi, M. E., Omoleye, James, Ajayi, A. A.
dc.date2016-05
dc.date.accessioned2025-03-28T17:58:35Z
dc.descriptionAfrican Locust Bean (Parkia biglobosa) seeds were fermented with the aid of a starter culture - Bacillus subtilis to a vegetable protein based food condiment known as ‘Iru’ at various temperatures between 40 °С and 70 °С. Fermentation was carried out for five days (120 hours). The maximum % protein content yield of 52.7 % was obtained after 3 days (72 hours) at an optimum fermentation temperature of 40 ⁰C. Other parameters like % crude fibre, % ash content, % carbohydrate and % fat content decreased with fermentation temperature and duration. The physiological test carried out showed that fermented sample at the optimized condition were generally acceptable for all parameters tested. The Scanning Electron Microscope (SEM) result shows the effect of temperature on the morphological structure of both fermented and unfermented samples
dc.formatapplication/pdf
dc.identifierhttp://eprints.covenantuniversity.edu.ng/6625/
dc.identifier.urihttps://repository.covenantuniversity.edu.ng/handle/123456789/35931
dc.languageen
dc.subjectTP Chemical technology
dc.titleOptimum Fermentation Temperature for the Protein Yield of Parkia biglobosa Seeds (Iyere)
dc.typeConference or Workshop Item

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