Phenomenological Model Development of Percentage Protein Present in Fermented African Locust Beans Seed

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dc.creatorOjewumi, M. E., Omoleye, James, Ajayi, A. A., Oyekunle, D. T., Ayoola, A. A.
dc.date2019
dc.date.accessioned2025-04-04T17:22:51Z
dc.descriptionThe 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 - ��� ��� �� � � ��� ���� �������� ���� ��� ��� ����������� �� ������� 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 �� ������ �������� ��� ����������
dc.formatapplication/pdf
dc.identifierhttp://eprints.covenantuniversity.edu.ng/13944/
dc.identifier.urihttps://repository.covenantuniversity.edu.ng/handle/123456789/43922
dc.languageen
dc.subjectTP Chemical technology
dc.titlePhenomenological Model Development of Percentage Protein Present in Fermented African Locust Beans Seed
dc.typeConference or Workshop Item

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