Ojewumi, M. E. and Omoleye, James and Ajayi, A. A. and Oyekunle, D. T. and Ayoola, A. A. (2019) Phenomenological Model Development of Percentage Protein Present in Fermented African Locust Beans Seed. In: International Conference on Engineering for Sustainable World, 2019, Online.
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Abstract
The 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 �� ������ �������� ��� ����������
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | bacillus subtilis, fermentation, inoculum, proximate analysis, Parkia biglobosa |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Mrs Patricia Nwokealisi |
| Date Deposited: | 30 Mar 2021 12:55 |
| Last Modified: | 30 Mar 2021 12:55 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/13944 |
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