The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust bean (Parkia biglobosa) Seeds

The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust bean (Parkia biglobosa) Seeds

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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 of Parkia biglobosa seeds for five (5) days (120 hours). The proximate composition, sensory evaluation and physiological properties of the...
 
Published at International Journal of Engineering Research & Technology (IJERT)
Volume 5
Issue 4
Pages 249 - 255
Published in 2016
 
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Modupe, E. Ojewumi, Prof. Abiodun, J. Omoleye, Prof. Adesola, A. Ajayi
Ajayi Adesola » Prof. Ajayi, Adesola Adetutu is a Professor of Microbiology in the Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria. She obtained a Bachelor of Science Degree (Zoology) in 1991, Masters of Science Degree (Microbiology) in 1999 and a PhD Microbiology Degree in 2006 from the Obafemi Awolowo University, Ile Ife, Osun State,... view full profile
Ajayi Adesola
 
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