Open AccessFermentation rate monitoring in the production of African protein based condiments
Author(s) -
M. E. Ojewumi,
James Omoleye,
Adebola Ajayi,
G.P. Ekanem
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/655/1/012012
Subject(s) - fermentation , starter , food science , locust , organoleptic , parkia biglobosa , fermentation in food processing , chemistry , yeast , biology , botany , bacteria , lactic acid , biochemistry , genetics
Fermented African locust bean seeds can be used as substitute to chemically based food spices. It improves sensory properties of foods which includes the organoleptic characteristics. P. biglobosa (African locust bean) seeds were processed and fermented to a vegetable protein based African condiment known as ‘Iru’. Fermentation process was carried out at four different temperatures which are 40, 50, 60 and 70°C. The monitoring of the fermentation rate was based on three parameters namely: Carbon dioxide production, pH and reduction in substrate weight. Substrates were inoculated with Bacillus subtilis and Saccharomyces cerevisiae as starter culture while fermentation process took place for the duration of five days under anaerobic condition. The result obtained from the pH of fermented seeds confirmed the fermentation process to be alkaline in nature.