Abstract

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Various efforts are currently being directed at exploiting the vast majority of unconventional protein sources in order to ameliorate the problem of protein deficiency associated with developing communities and of such is the production of Mucuna beans condiments through fermentation process. The effect of aeration on the fermentation of Mucuna jaspadae beans using Bacillus subtilis at three aeration speed of 60, 90 and 120rev/min respectively for 96hours was examined. Both the physicochemical parameters and the sensory evaluations were determined after fermentation. There were observable changes in the odour of the fermented seeds with the highest score at 60 and 120rev/min, while the most acceptable change in colour, texture and sliminess was recorded at 90rev/min. An increase was observed in the pH of the fermented seeds up to the third day of fermentation at 90rev/min (6.88 - 7.76) and 120rev/min (6.25 - 7.37) before declining; while it only increased up to the second day of the fermentation at 60rev/min (6.31 - 6.81), after which it showed a reduced value on the third day but subsequently increased on the fourth day of fermentation. The titratable acidity (TTA) generally increased with fermentation time, while moisture content was observed to decrease. A TTA value of 5% observed after 24 hours of fermentation at 60rev/min was the lowest value recorded while the highest value observed was 19% recorded after 96hours of fermentation at 90rev/min. Fermentation at 60rev/min recorded the lowest moisture content of 40% while a 70% moisture content was observed for beans fermented at 90rev/min. The reducing sugar content showed a decrease after the fermentation process at 60 and 120rev/min from 1.037A to 1033A and 1.021A respectively while it was observed to increase at 90rev/min from 1.037 to 1.039 after fermentation. Locust bean (Pakia biglobosa) fermented with Bacillus subtilis was used as the standard for this experiment.

Keywords: Aeration, Bacillus subtilis, Mucuna jaspadae, solid substrate, fermentation.