Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed

Ojewumi, M. E. and Omoleye, James and Emetere, Moses and Ayoola, A. A. and Obanla, Oyinlola Mopelola and Babatunde, Damilola Elizabeth and Ogunbiyi, Ajibola T and Awolu, O.O and Ojewumi, E.O. (2018) Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed. International Journal of Food Science and Nutrition, 3 (1). pp. 117-122. ISSN 2455-4898

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Abstract

The effect of temperature on the nutritional values of fermented African locust bean (Parkia biglobosa) seed were studied. Temperatures ranging between 40 to 70⁰C were used for the fermentation. Biochemical and physiological analysis were evaluated. Highest nutritional values were obtained with samples fermented at lower temperatures (40 and 50⁰C) and they all had acceptable end products while all the samples fermented with higher temperature (60 and 70⁰C) gave poor nutritional values with unacceptable end products. Bacillus subtilis was used as starter culture and fermentation was carried out for 5 days (120 hours). An increase in moisture, protein, crude fat contents and decrease in total carbohydrate and crude fibre were noticed for all the fermentation temperature variation. The Organic functional groups were identified and characterized using Fourier Transform Infrared (FTIR) spectroscopy. The effect of temperature on the morphological structure of fermented samples

Item Type:	Article
Uncontrolled Keywords:	Bacillus subtilis, fermentation, Iru, Parkia biglobosa, starter culture
Subjects:	Q Science > QC Physics T Technology > TP Chemical technology
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences Faculty of Engineering, Science and Mathematics > School of Physics
Depositing User:	Mrs Patricia Nwokealisi
Date Deposited:	29 Jun 2018 12:14
Last Modified:	29 Jun 2018 12:14
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/11091

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