Optimization of Fermentation Conditions for the Production of Protein Composition in Parkia biglobosa Seeds using Response Surface Methodology
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Research India Publications
Abstract
Description
The optimum conditions for the fermentation of African locust
bean (Parkia biglobosa) into a vegetable protein based
condiment (Iru) were developed using Response Surface
Method (RSM) with three (3) variables namely; inoculum
concentration (X1), temperature (X2) and the fermentation
duration (X3). African locust bean seeds were fermented at
various temperature of 40, 50, 60 and 70 °С for five days (120
hours) with different concentrations of Inoculum. The
interaction effects of these three variables on the % protein
composition (X4) have been investigated using Central
Composite Design (CCD) factional factorial design of
experiments. The proximate analysis shows that fermentation
increased the percentage protein and fat content. Protein had
the highest composition with about 53 % after 72 hours at the
lowest fermentation temperature of 40°С. Other parameters
like % crude fibre, % ash content and % carbohydrate
decreased with hours of fermentation and with increase in
temperature. From experimental data generated by the design
of experiment (DOE), using MINITAB 17 software, optimum
conditions were obtained as 40 ⁰C, with inoculum (Bacillus
subtilis) concentration of 0.005 (g broth/g seed) at fermentation
duration of 78 hours.
Keywords
QD Chemistry, TP Chemical technology