Fermentation rate monitoring in the production of African protein based condiments

Autor:	Adesola Adetutu Ajayi, James Omoleye, Modupe Elizabeth Ojewumi, G.P. Ekanem
Rok vydání:	2021
Předmět:	Starter biology Chemistry Organoleptic food and beverages Fermentation Fermentation rate Food science Carbon dioxide production Bacillus subtilis biology.organism_classification Locust
Zdroj:	IOP Conference Series: Earth and Environmental Science. 655:012012
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/655/1/012012
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::dc30bb4fad4c446436995c93cb2c7eb3 https://doi.org/10.1088/1755-1315/655/1/012012 Zobrazit plný text záznamu