Optimum Fermentation Temperature for the Protein Yield of Parkia biglobosa Seeds (Iyere)
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Abstract
Description
African 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
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TP Chemical technology