Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed

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dc.creatorOjewumi, M. E.
dc.date2018-01-22
dc.date.accessioned2025-04-01T15:45:42Z
dc.descriptionThe present study described the use of percentage moisture left and salting as a preservative method in studying the shelf life of fermented Parkia biglobosa (African Locust bean seed) over a period of four weeks. Bacillus subtilis was used as starter culture in the fermentation of Parkia biglobosa to ‘Iru’. Fermented samples [Iru] were dried to various % moisture content and salt of various concentrations were added. Samples were stored for four weeks at room temperature in an air tight plastic container. Functional properties such as pH, % protein, % titratable acidity and peroxide value of the seeds were analyzed on weekly basis during the storage period. Protein concentration of the preserved samples
dc.formatapplication/pdf
dc.identifierhttp://eprints.covenantuniversity.edu.ng/10293/
dc.identifier.urihttps://repository.covenantuniversity.edu.ng/handle/123456789/39757
dc.languageen
dc.publisherMedCrave
dc.subjectQ Science (General)
dc.titleEffects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed
dc.typeArticle

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