Phenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa)

Ojewumi, M. E. and Omoleye, James and Ajayi, A. A. (2018) Phenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa). Phenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa) .

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Abstract

The optimum conditions for the fermentation of African locust bean (Parkia biglobosa) into a vegetable protein based condiment (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. African locust bean seeds were fermented at various temperature of 40 - 70 °С for five days (120 hours) with different concentrations of 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 fermentation temperature of 40°С.

Item Type:	Article
Uncontrolled Keywords:	bacillus subtilis, fermentation, inoculum, proximate analysis
Subjects:	A General Works > AC Collections. Series. Collected works T Technology > T Technology (General) T Technology > TP Chemical technology
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Dr. Modupe Elizabeth Ojewumi
Date Deposited:	13 Aug 2018 10:19
Last Modified:	13 Aug 2018 10:19
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/11319

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