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The Study of the Effect of Moisture Content on the Biochemical Deterioration of Stored Fermented Parkia Biglobosa Seeds

Ojewumi, M. E. and Omoleye, James and Ajayi, A. A. (2016) The Study of the Effect of Moisture Content on the Biochemical Deterioration of Stored Fermented Parkia Biglobosa Seeds. Open Journal of Engineering Research and Technology, 1 (1). pp. 14-22.

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Abstract

The biochemical and physiological changes in the highly proteinous stored fermented African locust bean parkia biglobosa seeds were studied as well as the sensory evaluation. This study was carried out to improve the shelf life of this fermented protein based condiment, known as ‘Iru’ in Yoruba land. Major functional parameters were used to compare deterioration in stored fermented seeds. Bacillus subtilis was used as a starter culture and fermentation was carried out for 72 hours. Samples were dried to various moisture content. The dried condiments were stored for various days at room temperature in an air tight plastic container. At the end of each storage period, samples were and assessed for pH, titratable acidity (TA), peroxide value (POV) and % crude protein. There was an increase in pH, peroxide value and titratable acidity towards acidity, while the % crude protein decreased with storage. Total dryness of 0 % moisture content was achieved after 12 hours of drying, which made the stored condiment to last for more than 31 days.

Item Type: Article
Uncontrolled Keywords: Bacillus subtilis, deterioration, moisture content, parkia biglobosa, shelf life
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 09:04
Last Modified: 09 Aug 2016 09:04
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/6774

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