Characteristics and Composition of Fermentation Containers, Its Effect on Ph and Some Functional Properties for Effective and Sustainable Fermentation of Locust Beans (Parkia biglobosa)

Abstract

The choice for type of container to be used for effective and sustainable fermentation of locust bean (Iru) has been of contention by local processors having preference for some materials over others. Calabash gourd, highly dense polyethylene (plastic) and stainless steel were used to ferment locust bean for a threshold of 72 hrs. pH of significant difference p<0.005 was obtained from calabash gourd 6.02, plastic 5.95, and stainless steel 5.8. Insignificant differences were obtained in bulk density, water absorption capacity and oil absorption capacity.Iheke et al 2017 reported increase in pH with fermentation time and Olasupo et al 2016 reported a threshold of pH 8.2 after four days of fermentation. The three respective containers have low thermal and electrical conductivities but calabash, a polymer of lignin fused with cellulose has the lowest thermal and electrical conductivities of 0.163W/MK and 0.01 W/mK at 25oc respectively, followed by plastic a polymer of polyethylene with 0.4W/Mk and 0.44W/mK at 25oc respectively, and stainless steel an alloy of Iron, Chromium, Nickel, Molybdenum, Carbon, Manganese and Nitrogen having the highest values of 15 W/mK and 16W/Mk at 25o c. The insulating capacity and ability to retain and sustain heat in a closed system is inversely proportional to both thermal and electrical conductivities.

Keywords: Characteristics, Composition, Fermentation, Material

Article Review Status: Published

Pages: 24-28 (Download PDF)

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