Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed

The effect of temperature on the nutritional values of fermented African locust bean (Parkia biglobosa) seed were studied. Temperatures ranging between 40 to 70⁰C were used for the fermentation. Biochemical and physiological analysis were evaluated. Highest nutritional values were obtained with samples fermented at lower temperatures (40 and 50⁰C) and they all had acceptable end products while all the samples fermented with higher temperature (60 and 70⁰C) gave poor nutritional values with unacceptable end products. Bacillus subtilis was used as starter culture and fermentation was carried out for 5 days (120 hours). An increase in moisture, protein, crude fat contents and decrease in total carbohydrate and crude fibre were noticed for all the fermentation temperature variation. The Organic functional groups were identified and characterized using Fourier Transform Infrared (FTIR) spectroscopy. The effect of temperature on the morphological structure of fermented sample