Open AccessMolecular Compositions and Morphological Structures of Fermented African Locust Bean Seed (Parkia biglobosa)
Publication year - 2021
Publication title -
letters in applied nanobioscience
Language(s) - English
Resource type - Journals
ISSN - 2284-6808
DOI - 10.33263/lianbs111.31113119
Subject(s) - parkia biglobosa , fermentation , locust , fourier transform infrared spectroscopy , bacillus subtilis , food science , scanning electron microscope , starter , raw material , biology , chemistry , botany , materials science , organic chemistry , chemical engineering , genetics , bacteria , engineering , composite material
The effect of production processes on molecular compositions and structure of fermented Parkia biglobosa were investigated in this study. The protein-based condiment was obtained from fermented P. biglobosa seed. Fermentation took place for five days with Bacillus subtilis used as a starter culture. The raw seeds were processed to bring out the edible seed for fermentation. There were examined the effect of fermentation with respect to time and temperature on identifying organic functional groups using FTIR (Fourier Transform Infrared Spectroscopy) and morphological structure of the seed using SEM (Scanning Electron Microscopy. Different magnifications were used for the SEM analysis, and the ones with the best images were reported in this work. Images were described based on the surface pattern morphology.