Phenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa)

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dc.creatorOjewumi, M. E., Omoleye, James, Ajayi, A. A.
dc.date2018
dc.date.accessioned2025-04-01T17:33:26Z
dc.descriptionThe optimum conditions for the fermentation of African locust bean (Parkia biglobosa) into a vegetable protein based condiment (Iru) were developed using Levenberg-Marquardt (or Powell) method (using PSI software) with three (3) variables namely; inoculum concentration (bacillus subtilis), temperature and the fermentation duration. African locust bean seeds were fermented at various temperature of 40 - 70 °С for five days (120 hours) with different concentrations of Inoculum. The proximate analysis shows that fermentation increased the percentage protein. Protein had the highest composition with about 51 % after 72 hours at the lowest fermentation temperature of 40°С.
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dc.identifierhttp://eprints.covenantuniversity.edu.ng/11319/
dc.identifier.urihttps://repository.covenantuniversity.edu.ng/handle/123456789/41106
dc.languageen
dc.subjectAC Collections. Series. Collected works, T Technology (General), TP Chemical technology
dc.titlePhenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa)
dc.typeArticle

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