Open AccessPhysical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp.
Author(s) -
Kolawole O. Falade,
Ibukunoluwa M Akinrinde
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04782-y
Subject(s) - locust , fermentation , locust bean gum , titratable acid , cultivar , food science , chemistry , softening , agronomy , biology , botany , mathematics , materials science , xanthan gum , rheology , composite material , statistics
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars and dehulled African locust bean using selected Bacillus spp. were investigated. The CIE Lab , pH, titratable acidity, temperature and viable cells of the fermented cotyledons count increased significantly ( p < 0.05) during the 5 days fermentation period. The CIE ( Lab ) varied with method of dehulling of cotyledons prior to and during fermentation, drying and milling. Protein content of African locust bean (25.50-40.25%) and soybean (40.15-50.60%) increased, but carbohydrate content reduced during fermentation of African locust bean (30.20-15.08%) and soybeans (18.21-12.08%). Adsorption isotherm patterns of the dried and milled African locust bean and soybean cultivars were sigmoidal. Of the eight models used, the BET and GAB models gave good fit, with a good correlation coefficient (0.95-0.76) and low average (81.93-14.82). The GAB had better fit, greater relevance and theoretical significance when compared with other models. Cracking to remove cotyledons from locust beans prior to fermentation yielded condiment with better aesthetic appeal and nutritional qualities than the traditional cooking for extensive period used for dehulling and softening of African locust bean seeds.