Open AccessEFFECT OF STORAGE PERIOD ON FERMENTATION POTENTIAL OF BACILLUS SUBTILIS A2
Author(s) -
T A Ibrahim,
R. B. Agbaje,
Olasunbo O. Orungbemi,
Ajimuda A.M
Publication year - 2019
Publication title -
international journal of engineering applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-2143
DOI - 10.33564/ijeast.2019.v04i07.049
Subject(s) - bacillus subtilis , fermentation , period (music) , chemistry , food science , environmental science , biology , bacteria , physics , genetics , acoustics
Bacillus subtilis A2 stored over a period of time (15, 30 and 45days) was used as starter culture to ferment African locust bean seeds to produce iru. The proximate composition and the sensory attributes of the fermented African locust bean seeds (iru) were determined using standard methods. The result of proximate composition showed that the protein value ranged from 38.54 – 41.63%, ash (2.32 – 3.38%), fibre (4.43 – 5.53%), fat (18.78 – 19.62%), moisture (11.74 – 12.00%) and total carbohydrate (by different) (20.00 – 22.97%). The results of the proximate composition revealed that the storage period had little or no effect on the fermentation potential of the starter culture when compared with the control with 24 hours old starter culture. The sensory evaluation of all the samples indicates that the use of the starter culture for the production of iru gave production that is acceptable in all the tested parameters.