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Studies on the solid substrate fermentation of bambara groundnut ( Vigna subterranea (L) Verde)
Author(s) -
Barimalaa Iminabo S,
Achinewhu Simeon C,
Yibatama Idisi,
Amadi Emmanuel N
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740660404
Subject(s) - fermentation , food science , vigna , solid state fermentation , bacillus subtilis , bacillus licheniformis , microorganism , biology , chemistry , botany , bacteria , genetics
Fermentation of bambara groundnut (Vigna subterranea) has not been fully studied. In this project an attempt was made to ferment the beans to a dawadawa‐type product using whole cotyledons in four days. Isolates from fermenting cotyledons showed Bacillus subtilis and B licheniformis as the major fermenting microorganisms. Fermentation increased the pH of the substrate from 7‐0 to 8‐0 after an initial fall in the first 24 h. Fermentation increased moisture, protein and fat contents of cotyledons. Total available carbohydrate reduced in 48 h to less than 50% of value at the start of fermentation but then increased to 92% on the fourth day. The increase has been attributed to secretion of slime by fermenting microorganism. Fermentation also reduced the trypsin inhibitor activity of cotyledons.