The Potential of Microbial Cells As Protein for Man

Waslien, Carol I.; Steinkraus, K. H.

doi:10.2307/1308001

Cited by 7 publications

(1 citation statement)

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“…Gmelina showed a higher fermentation rate than banana leaves perhaps because of the porosity of the leaves. Because locust bean fermentation is carried out by aerobic bacilli (Washen and Steinkraus 1980), the more porous gmelina leaves allowed more air to enter the system, thus supporting growth of the fermenting organism and encouraging fermentation. That polythene bag showed lower fermentation rate may be because it generated much heat and could not allow air into the system because of its nonporosity.…”

Section: Resultsmentioning

confidence: 99%

Incubation and Fermentation of African Locust Beans (Parkia Biglobosa) in Production of "Dawadawa"

Gernah¹,

Inyang

Ezeora

2007

J Food Processing Preservation

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The effect of the following incubation materials: “gmelina” (Gmelina arborea) leaves, banana (Musa sapienta) leaves, jute bag and polythene bag on the fermentation rate and acceptability of fermented African locust beans “dawadawa” was investigated. Fermentation was carried out at 30 and 35C for 72 h. Fermentation rate was determined as a function of change in pH. Samples fermented inside gmelina leaves showed the highest fermentation rate at both temperatures followed by samples from banana leaves, polythene and jute bags, respectively. Proximate analysis showed an increase in protein, crude fat and moisture contents with corresponding decrease in the carbohydrate content during fermentation. Sensory evaluation showed that samples fermented at 35C were more acceptable with that of gmelina leaves being the most acceptable, followed by banana leaves, polythene and jute bags, respectively.

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Section: Resultsmentioning

confidence: 99%