Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 58, Issue 7, Pages 2749-2760Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-020-04782-y
Keywords
Fermentation; African locust bean; Soybean cultivars; Dehulling; Condiments
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Funding
- Australia-Africa Universities Network
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The study investigated the effects of selected Bacillus strains on fermented soybeans and dehulled African locust beans, revealing an increase in protein content and decrease in carbohydrate content during fermentation. The adsorption isotherm patterns were sigmoidal, with the GAB model showing the best fit compared to other models.
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars and dehulled African locust bean using selectedBacillusspp. were investigated. The CIELab, pH, titratable acidity, temperature and viable cells of the fermented cotyledons count increased significantly (p < 0.05) during the 5 days fermentation period. The CIE (Lab) varied with method of dehulling of cotyledons prior to and during fermentation, drying and milling. Protein content of African locust bean (25.50-40.25%) and soybean (40.15-50.60%) increased, but carbohydrate content reduced during fermentation of African locust bean (30.20-15.08%) and soybeans (18.21-12.08%). Adsorption isotherm patterns of the dried and milled African locust bean and soybean cultivars were sigmoidal. Of the eight models used, the BET and GAB models gave good fit, with a good correlation coefficient (0.95-0.76) and low average (81.93-14.82). The GAB had better fit, greater relevance and theoretical significance when compared with other models. Cracking to remove cotyledons from locust beans prior to fermentation yielded condiment with better aesthetic appeal and nutritional qualities than the traditional cooking for extensive period used for dehulling and softening of African locust bean seeds.
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