Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed Article Swipe
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· 2018
· Open Access
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· DOI: https://doi.org/10.15406/jnhfe.2018.08.00253
· OA: W2897919909
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 varied with different drying time and% salt added.There was an increase in titratable acidity and peroxide values towards acidity during preservation.
