Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed

Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed

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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...
 
Published in 2018
 
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M.E. Ojewumi, J.A. Omoleye, A.A. Ayoola
AYOOLA Ayodeji Ayodele » AYOOLA Ayodeji Ayodele is currently a Senior Lecturer in the Department of Chemical Engineering. He is a member of The Council for the Regulation of Engineers in Nigeria (COREN), member of Nigerian society of Engineers (NSE) and IAENG Society of Chemical Engineering . view full profile
AYOOLA Ayodeji Ayodele
 
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