The solid substrate fermentation of African locust beans (Parkia filicoidea Welw.).

This item was digitized as part of a project to share McGill's intellectual legacy with the public. If you are the copyright holder or a relative of the copyright holder who is deceased, you may request withdrawal by emailing escholarship.library@mcgill.ca. The full policy for eScholarship may be accessed here: mcgill.ca The fermentation of African locust beans was studied. These beans in the raw state are inedible but may be rendered palatable by fermentation. Both their texture and taste are thereby considerably improved. The beans were first processed by boiling and dehulling. They were then fermented at 37 (+OR-) 2(DEGREES)C in stationary fermentor units. Physico-chemical, microbiological, biochemical and enzymological investigations were carried out on the substrate undergoing spontaneous fermentation and on radappertized (11 kGy) controls. Reductions in carbohydrate (52%), protein (12%) and energy (9%) contents, as obtained from the mass and energy balances, occurred during fermentation. The physico-chemical changes were due to the action of extracellular carbohydrases and proteases produced by a Bacillus spp. Pure culture inoculation with the Bacillus spp. gave the fermented product within 24 h in contrast to the normal 72 h fermentation period. Both pH and titratable acidity increased during fermentation. Ammonia was produced as a result of proteolysis. Fermented African locust beans are rich in both protein and fat and feature in the diet of a large proportion of the 200 million people in West Africa.