Phenomenological Model Development of Percentage Protein Present in Fermented African Locust Beans Seed
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The optimum conditions for the fermentation of a local legume known as African locust
bean (Parkia biglobosa) into a vegetable protein based food condiment or spice (Iru)
were developed using Levenberg-Marquardt (or Powell) method (using PSI software)
with three (3) variables namely; inoculum concentration (bacillus subtilis), temperature
and the fermentation duration. P. biglobosa seeds were fermented at various
temperature of 40 - ��� ��� �� � �
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Inoculum. The proximate analysis shows that fermentation increased the percentage
protein. Protein had the highest composition with about 51 % after 72 hours at the lowest
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Keywords
TP Chemical technology