Vol. 2, Issue 2 (2018)
Biological and chemical changes during the aerobic and anaerobic fermentation of African locust bean
Author(s): Dr. Modupe Elizabeth Ojewumi, Abiodun James Omoleye, Atonye Stephanie Nyingifa
Abstract: The effect of aerobic and anaerobic fermentation on the nutritive value of African Locust beans were investigated. The seeds were soaked, boiled, dehulled and fermented for four days. The raw, unfermented and fermented seeds were subjected to physicochemical analysis. Fermentation caused a significant protein increase in the fermented seeds from 32 % to about 50 and 45% for both aerobic and anaerobic fermentation respectively. Decrease in some other proximate parameters were also observed, such as percentage ash content, carbohydrate, crude fibre with fermentation days for both aerobic and anaerobic fermentation. The product obtained from the aerobic fermentation was alkaline with a pH of 8.2, while the pH of the anaerobic seeds was slightly acidic 5.76.