Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled Afri
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ORIGINAL ARTICLE
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp. Kolawole O. Falade1,2
•
Ibukunoluwa M. Akinrinde1
Revised: 24 August 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars and dehulled African locust bean using selected Bacillus spp. were investigated. The CIE Lab, 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.
& Kolawole O. Falade [email protected] 1
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
2
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Keywords Fermentation African locust bean Soybean cultivars Dehulling Condiments
Introduction Food fermentation is a part of the traditional and cultural norms associated with indigenous communities of Africa (Chelule et al. 2010), and other parts of the world. Oil and legume seeds including African locust bean, melon, castor oil (Olasupo and Okorie 2019) and soybean seeds have been fermented to produce condiments, in order to improve the nutrition, quality attributes and organoleptic acceptance of legume seeds. The production of condiments has been largely on a traditional (cottage) scale, and under highly variable conditions (Agblemanyo and Abrokwah 2019), resulting in products with inconsistent quality attributes. During the fermentation of oil and legume seeds, some desirable physical and chemical changes occur such as reduction in toxicity and anti-nutrient components, and improved palatability, nutrient bioavailability and organoleptic acceptability of the food (Olasupo and Okorie 2019). The African locust bean trees, Parkia species, are perennial tree legumes that belong to the sub-family Mimosoideae and family leguminosae (now family fabaceae). The sweet,
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