Preprint Article Version 1 This version is not peer-reviewed

Evaluation of Fermentation Rate for the Production of a Protein Based African  Seed Condiment

Version 1 : Received: 22 June 2018 / Approved: 22 June 2018 / Online: 22 June 2018 (14:38:29 CEST)

How to cite: Ojewumi, M.; Omoleye, J.; Adesola, A.; Alagbe, E.E. Evaluation of Fermentation Rate for the Production of a Protein Based African  Seed Condiment. Preprints 2018, 2018060359 (doi: 10.20944/preprints201806.0359.v1). Ojewumi, M.; Omoleye, J.; Adesola, A.; Alagbe, E.E. Evaluation of Fermentation Rate for the Production of a Protein Based African  Seed Condiment. Preprints 2018, 2018060359 (doi: 10.20944/preprints201806.0359.v1).

Abstract

Parkia biglobosa (African locust bean) seed was fermented aerobically to produce a vegetable protein based condiment using various temperature differences and ambient temperature. The rate of fermentation was monitored using three (3) different methods namely: weight loss, pH and Carbon dioxide release. Samples were inoculated using Bacillus subtilis and Saccharomyces cerevisiae as starter culture. During fermentation, several changes occur in the seeds of the African Locust bean. The difference in the weight loss (initial and final weight of the fermenting samples) were used to monitor the rate of fermentation of the African Locust bean (parkia biglobosa) seeds to vegetable protein called ‘Iru’. Fermentation of this seed to ‘Iru’ is an alkaline fermentation, which was confirmed by this work. As means of monitoring the rate of fermentation, the evolution of CO2 was also monitored.

Subject Areas

Parkia biglobosa, alkaline fermentation, vegetable protein, condiment, pH

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