Ojewumi, M. E. and Omoleye, James and Ajayi, A. A. and Obanla, Oyinlola Mopelola (2022) Molecular Compositions and Morphological Structures of Fermented African Locust Bean Seed (Parkia biglobosa). Platinum Open Access Journal, 11 (1). pp. 3111-3119. ISSN 2284-6808
![[img]](http://eprints.covenantuniversity.edu.ng/style/images/fileicons/application_pdf.png) |
PDF
Download (579kB) |
Abstract
The effect of production processes on molecular compositions and structure of fermented Parkia biglobosa were investigated in this study. The protein-based condiment was obtained from fermented P. biglobosa seed. Fermentation took place for five days with Bacillus subtilis used as a starter culture. The raw seeds were processed to bring out the edible seed for fermentation. There were examined the effect of fermentation with respect to time and temperature on identifying organic functional groups using FTIR (Fourier Transform Infrared Spectroscopy) and morphological structure of the seed using SEM (Scanning Electron Microscopy. Different magnifications were used for the SEM analysis, and the ones with the best images were reported in this work. Images were described based on the surface pattern morphology.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | fermentation; SEM; FTIR; Parkia biglobosa; Bacillus subtilis |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Patricia Nwokealisi |
| Date Deposited: | 17 Feb 2025 12:46 |
| Last Modified: | 17 Feb 2025 12:46 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/18796 |
Actions (login required)
 |
View Item |
