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

Ojewumi, M. E. (2018) Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed. Journal of Nutritional Health & Food Engineering, 8 (1). pp. 1-5.

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Abstract

The 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

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Dr. Modupe Elizabeth Ojewumi
Date Deposited:	05 Mar 2018 14:22
Last Modified:	05 Mar 2018 14:22
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/10293

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