STUDIES ON FERMENTATION OF SOME LEGUMINOUS SEEDS USING MIXED SPECIES OF BACILLUS AS STARTER CULTURES
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Date
2012-03-26
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Ahmadu Bello University Zaria
Abstract
Seeds of three African legumes, namely P. africana purchased from Otukpo in Benue
state of Nigeria, P. biglobosa and G. max from Sabon gari Zaria, Kaduna state. Batches
of the processed seeds (300g) were subsequently fermented using 5% mixed standard
strains of Bacillus subtilis and Bacillus pumilis (consortium A) and 5% mixed test
strains of Bacillus subtilis and Bacillus pumilis (consortium B) as starters or consortia.
P. biglobosa and G.max, inoculated with consortia fermented within 48h and P.africana
seeds inoculated with consortia fermented within 84h. From this analysis, it was
observed that seeds with consortia fermented faster (48h and 84h) for P.biglobosa,
G.max and P.africana respectively, than natural fermentation (72h and 96h). Analysis of
variance showed that moisture content, ash, crude lipid, protein and soluble
carbohydrates were significantly higher (p<0.001) in starter assisted fermentation than
in natural fermentation. Mineral elements such as Fe, K, Ca, Na were significantly
higher (p<0.001) in starter assisted fermentation than natural fermentation. These were
compared with condiments obtained from the market and appreciable values for nutrients and mineral element compositions were also obtained.