Biological and chemical changes during the aerobic and anaerobic fermentation of African locust bean

Ojewumi, M. E. (2018) Biological and chemical changes during the aerobic and anaerobic fermentation of African locust bean. International Journal of Chemistry Studies, 2 (2). pp. 25-30.

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Abstract

The effect of aerobic and anaerobic fermentation on the nutritive value of African Locust beans were investigated. The seeds were soaked, boiled, dehulled and fermented for four days. The raw, unfermented and fermented seeds were subjected to physicochemical analysis. Fermentation caused a significant protein increase in the fermented seeds from 32 % to about 50 and 45% for both aerobic and anaerobic fermentation respectively. Decrease in some other proximate parameters were also observed, such as percentage ash content, carbohydrate, crude fibre with fermentation days for both aerobic and anaerobic fermentation. The product obtained from the aerobic fermentation was alkaline with a pH of 8.2, while the pH of the anaerobic seeds was slightly acidic 5.76.

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	UNSPECIFIED
Depositing User:	Dr. Modupe Elizabeth Ojewumi
Date Deposited:	12 Mar 2018 10:31
Last Modified:	12 Mar 2018 10:31
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/10369

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