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

Modupe Elizabeth Ojewumi; Abiodun James Omoleye; Adesola Adetutu Ajayi

doi:10.20944/preprints201808.0202.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 8 August 2018 / Approved: 10 August 2018 / Online: 10 August 2018 (05:45:08 CEST)

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.

bacillus subtilis; fermentation; inoculum; proximate analysis

Biology and Life Sciences, Plant Sciences

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

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