Version 1
: Received: 8 August 2018 / Approved: 10 August 2018 / Online: 10 August 2018 (05:45:08 CEST)
How to cite:
Ojewumi, M.E.; Omoleye, A.J.; Ajayi, A.A. Phenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa). Preprints2018, 2018080202. https://doi.org/10.20944/preprints201808.0202.v1.
Ojewumi, M.E.; Omoleye, A.J.; Ajayi, A.A. Phenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa). Preprints 2018, 2018080202. https://doi.org/10.20944/preprints201808.0202.v1.
Cite as:
Ojewumi, M.E.; Omoleye, A.J.; Ajayi, A.A. Phenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa). Preprints2018, 2018080202. https://doi.org/10.20944/preprints201808.0202.v1.
Ojewumi, M.E.; Omoleye, A.J.; Ajayi, A.A. Phenomenological Model of Percentage Protein in fermented Iru (Parkia biglobosa). Preprints 2018, 2018080202. https://doi.org/10.20944/preprints201808.0202.v1.
Abstract
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.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
