Preprint Article Version 1 This version is not peer-reviewed

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

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). Preprints 2018, 2018080202 (doi: 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 (doi: 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.

Subject Areas

bacillus subtilis; fermentation; inoculum; proximate analysis

Readers' Comments and Ratings (0)

Leave a public comment
Send a private comment to the author(s)
Rate this article
Views 0
Downloads 0
Comments 0
Metrics 0
Leave a public comment

×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.