Ojewumi, M. E. Evaluation of fermentation rate for the production of a protein based African seed condiment. MDPI. ISSN doi:10.20944/preprints201806.0359.v1
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Abstract
Parkia biglobosa (African locust bean) seed was fermented aerobically to produce a vegetable protein based condiment using various temperature differences and ambient temperature. The rate of fermentation was monitored using three (3) different methods namely: weight loss, pH and Carbon dioxide release. Samples were inoculated using Bacillus subtilis and Saccharomyces cerevisiae as starter culture. During fermentation, several changes occur in the seeds of the African Locust bean. The difference in the weight loss (initial and final weight of the fermenting samples) were used to monitor the rate of fermentation of the African Locust bean (parkia biglobosa) seeds to vegetable protein called ‘Iru’. Fermentation of this seed to ‘Iru’ is an alkaline fermentation, which was confirmed by this work. As means of monitoring the rate of fermentation, the evolution of CO2 was also monitored.
| Item Type: | Article |
|---|---|
| Subjects: | A General Works > AC Collections. Series. Collected works |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Dr. Modupe Elizabeth Ojewumi |
| Date Deposited: | 03 Jul 2018 11:15 |
| Last Modified: | 03 Jul 2018 11:15 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/11021 |
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