The Study of the Effect of Moisture Content on the Biochemical Deterioration of Stored Fermented Parkia Biglobosa Seeds (original) (raw)
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Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed
The present study described the use of percentage moisture left and salting as a preservative method in studying the shelf life of fermented Parkia biglobosa (African Locust bean seed) over a period of four weeks. Bacillus subtilis was used as starter culture in the fermentation of Parkia biglobosa to ‘Iru’. Fermented samples [Iru] were dried to various % moisture content and salt of various concentrations were added. Samples were stored for four weeks at room temperature in an air tight plastic container. Functional properties such as pH, % protein, % titratable acidity and peroxide value of the seeds were analyzed on weekly basis during the storage period. Protein concentration of the preserved samples
Evaluation of fermentation rate for the production of a protein based African seed condiment
2018
Parkia biglobosa (African locust bean) seed was fermented aerobically to produce a vegetable protein based condiment using various temperature differences and ambient temperature. The rate of fermentation was monitored using three (3) different methods namely: weight loss, pH and Carbon dioxide release. Samples were inoculated using Bacillus subtilis and Saccharomyces cerevisiae as starter culture. During fermentation, several changes occur in the seeds of the African Locust bean. The difference in the weight loss (initial and final weight of the fermenting samples) were used to monitor the rate of fermentation of the African Locust bean (parkia biglobosa) seeds to vegetable protein called 'Iru'. Fermentation of this seed to 'Iru' is an alkaline fermentation, which was confirmed by this work. As means of monitoring the rate of fermentation, the evolution of CO2 was also monitored.
The effect of temperature on the nutritional values of fermented African locust bean (Parkia biglobosa) seed were studied. Temperatures ranging between 40 to 70⁰ C were used for the fermentation. Biochemical and physiological analysis were evaluated. Highest nutritional values were obtained with samples fermented at lower temperatures (40 and 50⁰ C) and they all had acceptable end products while all the samples fermented with higher temperature (60 and 70⁰ C) gave poor nutritional values with unacceptable end products. Bacillus subtilis was used as starter culture and fermentation was carried out for 5 days (120 hours). An increase in moisture, protein, crude fat contents and decrease in total carbohydrate and crude fibre were noticed for all the fermentation temperature variation. The Organic functional groups were identified and characterized using Fourier Transform Infrared (FTIR) spectroscopy. The effect of temperature on the morphological structure of fermented samples.
Sustainable Food Production
Fermented food condiments form an integral part of African diets as they supply nutrients with claimed medicinal properties. This research was designed to investigate the effect of period of fermentation on the microbial, mineral and proximate composition of fermented Parkia biglobosa seeds. The bacteriological, nutritional and sensory parameters were carried out on the raw, dehulled and fermented seeds. The result of the total bacterial counts showed that the raw seed had 3.67 log10cfu, there was a significant increase in the total bacteria count from 2.20 log10cfu/g in dehulled unfermented bean to 9.248 log10cfu/g at 96 hr of fermentation. The bacteria isolated were Bacillus subtilis (32 isolates), Lactobacillus plantarum (9 isolates), and Leuconostoc spp (3 isolates). The pH increased significantly from 4.57 in the raw seeds to 8.40 at 96 hr of fermentation. The titratable acidity decreased from 0.179N in the raw seeds until it got to 0.0313N at 96hr of fermentation. The proximat...
Continental J. Applied Sciences - , 2021
Cleaned Locust bean seeds were dehulled, cooked at 110 o C and steamed at 45 o C, then fermented using different containers of calabash, stainless steel and plastic at different fermentation times of 24, 48 and 72 hours. The samples were dried using sun and oven drying methods (55 o C) to state their effects on the pH and some functional properties which includes, bulk density (BD), water absorption capacity (WAC) and oil absorption capacity (OAC).The results obtained from the effect of using sundried samples are pH 6.40, bulk density 0.92, WAC 2.14, and OAC 1.30. Results for Oven dried samples are pH 5.6, bulk density 0.98, WAC 2.16 and OAC 1.26. For fermentation, time pH was between 5.54 and 6.41, bulk density was 0.91-0.97, WAC was 1.83-2.39, and OAC 1.17-1.44. Fermentation container recorded 5.85-6.20 for pH, bulk density 0.93-0.96, WAC 1.94-2.43, and OAC 1.17-1.44. The outcome from the results reflected pH increase with prolonged fermentation time. Furthermore, the level of pH was highest in containers that could retain heat and sustain enzymatic reactions in the order of calabash>plastic>stainless steel. Finally, moisture loss was significant in the oven dried (55 o C) samples.
Optimum Fermentation Temperature for the Protein Yield of Parkia biglobosa Seeds (Iyere
— African Locust Bean (Parkia biglobosa) seeds were fermented with the aid of a starter culture-Bacillus subtilis to a vegetable protein based food condiment known as 'Iru' at various temperatures between 40 °С and 70 °С. Fermentation was carried out for five days (120 hours). The maximum % protein content yield of 52.7 % was obtained after 3 days (72 hours) at an optimum fermentation temperature of 40 ⁰C. Other parameters like % crude fibre, % ash content, % carbohydrate and % fat content decreased with fermentation temperature and duration. The physiological test carried out showed that fermented sample at the optimized condition were generally acceptable for all parameters tested. The Scanning Electron Microscope (SEM) result shows the effect of temperature on the morphological structure of both fermented and unfermented samples.
The quality of African locust bean seed fermented with three (3) different types of starter cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae and the mixture of the two starter cultures were used for the fermentation Parkia biglobosa seeds for five (5) days (120 hours). The proximate composition, sensory evaluation and physiological properties of the starter culture aided and naturally fermented samples were determined. Sample fermented with Bacillus subtilis increased the protein composition from 32 % to 52 %, Saccharomyces cerevisiae to 39 %, the mixture of the 2 microorganisms to 35 % while 40 % was obtained in the naturally inoculated sample. Fat, moisture and ash contents also increased in the same trend. However there was a decrease in crude fibre composition and total % carbohydrate of the substrate during fermentation. Sensory evaluation carried out for all the samples indicated that the use of bacillus subtilis as starter culture for the production of 'Iru' gave more acceptable products in all the tested parameters. However, products from Saccharomyces cerevisiae and the mixture were rated least.
International Journal of Engineering Research and Technology (IJERT), 2016
https://www.ijert.org/the-effect-of-different-starter-cultures-on-the-protein-content-in-fermented-african-locust-bean-parkia-biglobosa-seeds https://www.ijert.org/research/the-effect-of-different-starter-cultures-on-the-protein-content-in-fermented-african-locust-bean-parkia-biglobosa-seeds-IJERTV5IS040435.pdf The quality of African locust bean seed fermented with three (3) different types of starter cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae and the mixture of the two starter cultures were used for the fermentation Parkia biglobosa seeds for five (5) days (120 hours). The proximate composition, sensory evaluation and physiological properties of the starter culture aided and naturally fermented samples were determined. Sample fermented with Bacillus subtilis increased the protein composition from 32 % to 52 %, Saccharomyces cerevisiae to 39 %, the mixture of the 2 microorganisms to 35 % while 40 % was obtained in the naturally inoculated sample. Fat, moisture and ash contents also increased in the same trend. However there was a decrease in crude fibre composition and total % carbohydrate of the substrate during fermentation. Sensory evaluation carried out for all the samples indicated that the use of bacillus subtilis as starter culture for the production of 'Iru' gave more acceptable products in all the tested parameters. However, products from Saccharomyces cerevisiae and the mixture were rated least.
2010
Abstract: Five common, indigenous methods of processing locust bean into the fermented type in the South W estern Nigeria were examined viz: Ajibode, Saki, the Improved, Steam and FRIN (Forestry Research Institute of Nigeria) methods using the same variety of parkia (Parkia biglobosa) seeds in the laboratory. A control method was used in which there was no addition of food additives or chemical substances. The physical, proximate and nutrient analyses of the fermented samples for the methods were carried out. The steam method recorded a dehulling efficiency of 87%, retained the creamy colour of the bean, slightly marshy in texture and eliminated the offensive odour associated with the other methods. The improved method (with no potash) recorded the highest values of protein (62.58 g/100g), fat (5.88 g/100g), calcium (0.374 g/100g), nitrogen (8.41 g/100g) and phosphorus (1.270 g/100g), while the control method recorded the highest values in sugar (7.58 g/100g), potassium (0.355 g/100...
Acta Scientiarum Polonorum: …
Soybean daddawa is a popular condiment made by fermenting dehulled seeds of soybean (Glycine max); it is commonly used in soups in the soybean growing areas of Nigeria. Soybean daddawa prepared using three different processing methods (traditionally fermented seeds, seeds fermented with salt (NaCl) and seeds fermented with starter cultures) was evaluated for biochemical changes in ambient storage conditions. The fermented product was assessed for pH, titratable acid, peroxide, free fatty acids, antioxidant capacities as well as water and fat absorption capacities as indices of deterioration. pH of stored samples increased in the alkaline range, titratable acidity of samples also increased with storage. Peroxide values of samples increased significantly from 3.87 meq/kg on first day of storage to 30.73 meq/kg in two weeks on naturally fermented soy daddawa samples. Values obtained for FFA also increased with storage period, while, antioxidant capacity, water and fat absorption capacities decreased drastically with storage. Although, the values obtained for the parameters monitored differed with the methods of processing, the differences were not significant (p > 0.05) however; values obtained at the start of the experiment and after 14 days of storage differed significantly. Most of the biochemical changes in monitored functional properties of the samples became noticeable on the 4th and 6th day of storage. The results are discussed with reference to food safety and shelf--life of the product.