GBERIKON, GRACE MWUESE B.Sc(A.B.U, 1999), M.Sc (A.B.U, 2007)2023-09-222023-09-222012-03-26https://teras.ng/api/asset/document/f26f4027-816e-4d3d-bf2b-819a4abff311https://teras.ng/catalog-item/9df31209-2ffb-431d-badd-29d1c98d445fhttp://dspace.teras-network.net:4000/handle/123456789/44102Seeds 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.Research Theses