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The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust Bean (Parkia Biglobosa) Seeds

Ojewumi, M. E. and Omoleye, James and Ajayi, A. A. (2016) The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust Bean (Parkia Biglobosa) Seeds. International Journal of Engineering Research & Technology (IJERT), 5 (4). pp. 249-255. ISSN 2278-0181

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Abstract

The quality of African locust bean seed fermented with three (3) different types of starter cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae and the mixture of the two starter cultures were used for the fermentation Parkia biglobosa seeds for five (5) days (120 hours). The proximate composition, sensory evaluation and physiological properties of the starter culture aided and naturally fermented samples were determined. Sample fermented with Bacillus subtilis increased the protein composition from 32 % to 52 %, Saccharomyces cerevisiae to 39 %, the mixture of the 2 microorganisms to 35 % while 40 % was obtained in the naturally inoculated sample. Fat, moisture and ash contents also increased in the same trend. However there was a decrease in crude fibre composition and total % carbohydrate of the substrate during fermentation. Sensory evaluation carried out for all the samples indicated that the use of bacillus subtilis as starter culture for the production of ‘Iru’ gave more acceptable products in all the tested parameters. However, products from Saccharomyces cerevisiae and the mixture were rated least.

Item Type: Article
Uncontrolled Keywords: Bacillus subtilis, fermentation, saccharomyces cerevisiae, starter culture, substrate, parkia biglobosa
Subjects: T Technology > T Technology (General)
T Technology > TP Chemical technology
Divisions: Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 09 Aug 2016 08:59
Last Modified: 09 Aug 2016 08:59
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/6773

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