Optimization of Fermentation Conditions for the Production of Protein Composition in Parkia biglobosa Seeds using Response Surface Methodology

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dc.creatorOjewumi, M. E.
dc.date2017-12-28
dc.date.accessioned2025-04-01T10:08:21Z
dc.descriptionThe 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.
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dc.identifierhttp://eprints.covenantuniversity.edu.ng/9311/
dc.identifier.urihttps://repository.covenantuniversity.edu.ng/handle/123456789/38694
dc.languageen
dc.publisherResearch India Publications
dc.subjectTP Chemical technology
dc.titleOptimization of Fermentation Conditions for the Production of Protein Composition in Parkia biglobosa Seeds using Response Surface Methodology
dc.typeArticle

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