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Year 2021, Volume: 5 Issue: 2, 117 - 126, 31.12.2021

Abstract

References

  • Akegbejo-Samsons Y. O. 2004. Chemical composition and binding power of dried pulp wastes produced from the African locust bean (Parkia Biglobosa) in low-cost fish diets. Ife Journal of Science, 6 (1): 30-34.
  • B. Diawara L. S. 2000. HACCP System for traditional fermented food (sombala) capacity building for research and quality assurance and food fermentation technology for African fermented foods. WAITRO Journal, 11 – 62.
  • Campbell – Platt G. 1980. African locust bean (Parkia species) and its West African fermented food product, Dawadawa. Ecology of Food and Nutrition, 9: 123-132.
  • Dalziel J.M. 1937. The useful plants of west tropical Africa. Crown Agents, London.
  • Gernah D. I., Inyang C.U. & Ezeoro N.L. 2006. Incubation and fermentation of African locustbean (parkia biglobosa) in production of “dawadawa” Journal of food processing and preservation 31 (2007) 227-239.
  • Akande F. B., Adejumo O. A., Adamade C. A. & Bodunde J. 2010. Processing of locust bean fruits: Challenges and Prospects. African Journal of Agricultural Research Vol. 5(17), 2268-2271.
  • Glasson Grain Ltd. 2006. Product Safety Datasheet.
  • Ogunjimi L.A.O., Aviara N.A. & Aregbesola O. A. 2002. Some engineering properties of locust seed. a. Journal of food engineering. volume 55, issue 2, November 2002, pages 95-99.
  • Odunfa S. A. 1981. Micro-organisms associated with fermentation of African locust bean during iru preparation. J. Plant Foods 3, 245–250.
  • Oyewole O. B. & Odunfa S. A. 1990. Effects of cooking method on water absorption and ease of dehulling in the preparation of the African locust beans for Iru. Inter J of Food Sci and Tech 25(4):461–463.
  • Leito R.C., Haandel A.C., Zeeman G. & Lettinga G. 2006. The effects of operational and environmental variations on anaerobic waste water treatment systems: A review. Bioresources Technology. 97(9):1105-11185.
  • Sadiku O. 2010. Processing Methods Influence the Quality of Fermented Afric Locust Bean (iru/ogiri/dadawa) Parka biglobosa. J. Appl. Sci. 6, 1656-1661.

Development of Locust Bean Fermentation Bin

Year 2021, Volume: 5 Issue: 2, 117 - 126, 31.12.2021

Abstract

Locust bean is an important food condiment in Africa; it is rich in protein, carbohydrates, fat, and oil. Fermentation of the cooked bean (which is carried out traditionally) is one of the major and the last operation in the processing of the seed to obtain the condiment. A fermentation bin for fermenting locust beans was designed, fabricated, and evaluated in this study. The fermentation bin simulated the principle of the traditional fermentation operation by enhancing the conditions necessary for the complete fermentation of locust beans. The bin consists of an inner chamber (made of stainless steel) where fermentation takes place, the lagging material (made of fibreglass) to prevent heat loss in the closed system, and the outer chamber (made of metal sheet) which serves as housing for the bin. The bin was evaluated based on locust bean loading (2, 4, 6, 8, 10, 12, 14, and 16 kg) and the time (48 hours), which was kept constant throughout the experiment. The results showed that an increase in the mass of locust beans in the fermentation bin led to a reduction in the overall rating of the output. For the above-listed loading of locust bean, the efficiency of the fermentation bin was 80%, 80%, 70%, 70%, 60%, 60%, 30%, and 20%, respectively. This result provides an insight into how to improve the efficiency of the device.

References

  • Akegbejo-Samsons Y. O. 2004. Chemical composition and binding power of dried pulp wastes produced from the African locust bean (Parkia Biglobosa) in low-cost fish diets. Ife Journal of Science, 6 (1): 30-34.
  • B. Diawara L. S. 2000. HACCP System for traditional fermented food (sombala) capacity building for research and quality assurance and food fermentation technology for African fermented foods. WAITRO Journal, 11 – 62.
  • Campbell – Platt G. 1980. African locust bean (Parkia species) and its West African fermented food product, Dawadawa. Ecology of Food and Nutrition, 9: 123-132.
  • Dalziel J.M. 1937. The useful plants of west tropical Africa. Crown Agents, London.
  • Gernah D. I., Inyang C.U. & Ezeoro N.L. 2006. Incubation and fermentation of African locustbean (parkia biglobosa) in production of “dawadawa” Journal of food processing and preservation 31 (2007) 227-239.
  • Akande F. B., Adejumo O. A., Adamade C. A. & Bodunde J. 2010. Processing of locust bean fruits: Challenges and Prospects. African Journal of Agricultural Research Vol. 5(17), 2268-2271.
  • Glasson Grain Ltd. 2006. Product Safety Datasheet.
  • Ogunjimi L.A.O., Aviara N.A. & Aregbesola O. A. 2002. Some engineering properties of locust seed. a. Journal of food engineering. volume 55, issue 2, November 2002, pages 95-99.
  • Odunfa S. A. 1981. Micro-organisms associated with fermentation of African locust bean during iru preparation. J. Plant Foods 3, 245–250.
  • Oyewole O. B. & Odunfa S. A. 1990. Effects of cooking method on water absorption and ease of dehulling in the preparation of the African locust beans for Iru. Inter J of Food Sci and Tech 25(4):461–463.
  • Leito R.C., Haandel A.C., Zeeman G. & Lettinga G. 2006. The effects of operational and environmental variations on anaerobic waste water treatment systems: A review. Bioresources Technology. 97(9):1105-11185.
  • Sadiku O. 2010. Processing Methods Influence the Quality of Fermented Afric Locust Bean (iru/ogiri/dadawa) Parka biglobosa. J. Appl. Sci. 6, 1656-1661.
There are 12 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Article
Authors

Oluwagbotemi Edu

Philip Oyeniyi Fayose This is me

Oseni Kehinde Owolarafe This is me

Olumide Falana This is me

Publication Date December 31, 2021
Published in Issue Year 2021 Volume: 5 Issue: 2

Cite

APA Edu, O., Oyeniyi Fayose, P., Kehinde Owolarafe, O., Falana, O. (2021). Development of Locust Bean Fermentation Bin. Eurasian Journal of Food Science and Technology, 5(2), 117-126.
AMA Edu O, Oyeniyi Fayose P, Kehinde Owolarafe O, Falana O. Development of Locust Bean Fermentation Bin. EJFST. December 2021;5(2):117-126.
Chicago Edu, Oluwagbotemi, Philip Oyeniyi Fayose, Oseni Kehinde Owolarafe, and Olumide Falana. “Development of Locust Bean Fermentation Bin”. Eurasian Journal of Food Science and Technology 5, no. 2 (December 2021): 117-26.
EndNote Edu O, Oyeniyi Fayose P, Kehinde Owolarafe O, Falana O (December 1, 2021) Development of Locust Bean Fermentation Bin. Eurasian Journal of Food Science and Technology 5 2 117–126.
IEEE O. Edu, P. Oyeniyi Fayose, O. Kehinde Owolarafe, and O. Falana, “Development of Locust Bean Fermentation Bin”, EJFST, vol. 5, no. 2, pp. 117–126, 2021.
ISNAD Edu, Oluwagbotemi et al. “Development of Locust Bean Fermentation Bin”. Eurasian Journal of Food Science and Technology 5/2 (December 2021), 117-126.
JAMA Edu O, Oyeniyi Fayose P, Kehinde Owolarafe O, Falana O. Development of Locust Bean Fermentation Bin. EJFST. 2021;5:117–126.
MLA Edu, Oluwagbotemi et al. “Development of Locust Bean Fermentation Bin”. Eurasian Journal of Food Science and Technology, vol. 5, no. 2, 2021, pp. 117-26.
Vancouver Edu O, Oyeniyi Fayose P, Kehinde Owolarafe O, Falana O. Development of Locust Bean Fermentation Bin. EJFST. 2021;5(2):117-26.

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com