- September 18, 2020
- Posted by: RSIS Team
- Categories: Botany and Microbiology, IJRIAS
International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume V, Issue III, January 2020 | ISSN 2454–6186
Ibrahim, T.A.1*, Agbaje, R.B.1,Osadare, O.P.1, Falusi,V.2, Gbadamosi, O.A1
1Department of Food Science and Technology, 2Department of Science Technology
Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria
*Corresponding Author
Abstract:-African Locust beans seeds (Parkia biglobosa) and soy bean seeds (Glycine max) were fermented into iru and soy iru using Bacillus subtilis A2. The proximate and the antinutritional composition of the results obtained for the fermented iru and soyiru are as follows: Fibre (9.8 and 12.26%), Fat (19.6 and 13.62%), Moisture (11.24 and 8.6%), Protein (32.2 and 44.70%), Ash (2.6 and 3.69%) and Carbohydrate (24.56 and 20.82%). The anti-nutrient results showed that tannin ranged from (2.3 and 0.66g/100g), phytate (5.96 and 12.62g/100g), oxalate (3.46 and 1.081g/100g), flavonoids (6.09 and 2.09g/100g) and saponin (1.69 and 1.23g/100g) for the iru and soyiru respectively. It can therefore be concluded that the use of Bacillus subtilis A2exhibit potentials of a starter culture in the fermentation of African locust bean and soy bean to produce iru and soyiru
