Evaluation of the Effects of Bacillus Species Co-culture on some Quality Characteristics of Fermented African Locust Beans (Iru)
DOI:
https://doi.org/10.33003/Keywords:
African locust beans, Iru fermentation, Bacillus subtilis, Bacillus licheniformis, Coculture, AcceptabilityAbstract
Fermentation of African locust beans (Parkia biglobosa) is primarily facilitated by Bacillus species, producing a condiment known by various names across Nigeria (Iru in South-Western Nigeria). This work studied the potential of two starter cultures and their coculture for the fermentation of African locust bean (Parkia biglobosa) to produce Iru. Single cultures of Bacillus subtilis (BS) and Bacillus licheniformis (BL) and their coculture (BSBL) were used as starter cultures for fermentation at 37oC for 72h. Fermenting African locust beans were analyzed for microbial counts and pH during fermentation while proximate analysis and sensory evaluation were carried out following fermentation.. Counts increased from initial inoculum sizes of 0.5 McFarland standard (1.5x108 Cfu/g) where sample BL showed the highest count at 24h (11.3log10 Cfu/g) and at 72h (15.1log10 Cfu/g). Sample BSBL had the lowest counts at 24h (10.4log10 Cfu/g) and at 72h (14.3log10 Cfu/g). Proximate analysis showed significant differences (P< 0.05) with sample BS having the highest crude protein (8.8%) and moisture (69.4%) contents while sample BL yielded highest ash content (0.8%).Statistical analysis showed significant differences in results of sensory evaluation (P< 0.05) with coculture fermented Iru receiving the highest ratings for aroma, taste, colour, and overall acceptability whereas products fermented with single cultures were less preferred. Findings suggest that single cultures of B.subtilis and B.licheniformis enhance the nutritional quality of Iru, while their coculture produce a more acceptable product. Further studies are recommended to assess safety characteristics with a view to promoting industrial applications to enhance consistency in quality and safety.
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