Optimization of Fermentation Conditions for the Production of Protein Composition in Parkia biglobosa Seeds using Response Surface Methodology

Ojewumi, M. E. (2017) Optimization of Fermentation Conditions for the Production of Protein Composition in Parkia biglobosa Seeds using Response Surface Methodology. International Journal of Applied Engineering Research, 12 (22). 12852-12859 . ISSN 0973-4562

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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 Response Surface Method (RSM) with three (3) variables namely; inoculum concentration (X1), temperature (X2) and the fermentation duration (X3). African locust bean seeds were fermented at various temperature of 40, 50, 60 and 70 °С for five days (120 hours) with different concentrations of Inoculum. The interaction effects of these three variables on the % protein composition (X4) have been investigated using Central Composite Design (CCD) factional factorial design of experiments. The proximate analysis shows that fermentation increased the percentage protein and fat content. Protein had the highest composition with about 53 % after 72 hours at the lowest fermentation temperature of 40°С. Other parameters like % crude fibre, % ash content and % carbohydrate decreased with hours of fermentation and with increase in temperature. From experimental data generated by the design of experiment (DOE), using MINITAB 17 software, optimum conditions were obtained as 40 ⁰C, with inoculum (Bacillus subtilis) concentration of 0.005 (g broth/g seed) at fermentation duration of 78 hours.

Item Type:	Article
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Engineering, Science and Mathematics > School of Civil Engineering and the Environment
Depositing User:	Dr. Modupe Elizabeth Ojewumi
Date Deposited:	05 Mar 2018 14:23
Last Modified:	05 Mar 2018 14:23
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/9311

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