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

Abstract

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.