Fermentation rate monitoring in the production of African protein based condiments
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Description
Fermented African locust bean seeds can be used as substitute to chemically based food
spices. It improves sensory properties of foods which includes the organoleptic characteristics. P.
biglobosa (African locust bean) seeds were processed and fermented to a vegetable protein based African
condiment known as ‘Iru’. Fermentation process was carried out at four different temperatures which are
40, 50, 60 and 70℃. The monitoring of the fermentation rate was based on three parameters namely:
Carbon dioxide production, pH and reduction in substrate weight. Substrates were inoculated with
Bacillus subtilis and Saccharomyces cerevisiae as starter culture while fermentation process took place
for the duration of five days under anaerobic condition. The result obtained from the pH of fermented
seeds confirmed the fermentation process to be alkaline in nature.
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TP Chemical technology