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Fermentation rate monitoring in the production of African protein based condiments

Ojewumi, M. E. and Omoleye, James and Ajayi, A. A. and Ekanem, G.P. (2021) Fermentation rate monitoring in the production of African protein based condiments. In: 4th International Conference on Science and Sustainable Development, 2021, Online.

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Fermented African locust bean seeds can be used as substitute to chemically based food spices. It improves sensory properties of foods which includes the organoleptic characteristics. P. biglobosa (African locust bean) seeds were processed and fermented to a vegetable protein based African condiment known as ‘Iru’. Fermentation process was carried out at four different temperatures which are 40, 50, 60 and 70℃. The monitoring of the fermentation rate was based on three parameters namely: Carbon dioxide production, pH and reduction in substrate weight. Substrates were inoculated with Bacillus subtilis and Saccharomyces cerevisiae as starter culture while fermentation process took place for the duration of five days under anaerobic condition. The result obtained from the pH of fermented seeds confirmed the fermentation process to be alkaline in nature.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Parkia biglobosa, fermentation, condiment, vegetable protein, starter culture
Subjects: T Technology > TP Chemical technology
Divisions: Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User: Mrs Patricia Nwokealisi
Date Deposited: 22 Mar 2021 10:29
Last Modified: 22 Mar 2021 10:29

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