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Phenomenological Model Development of Percentage Protein Present in Fermented African Locust Beans Seed

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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