Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation
Pigeon pea (<em>Cajanus cajan</em> L.) is an important grain legume crop predominantly grown in India. Changes in the microbial and chemical qualities of pigeon pea during wild (96 h) and controlled (72 h) fermentations were investigated. Sensory properties of the resulting condiments we...
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| Format: | Article |
| Language: | English |
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Faculty of Science, University of Peradeniya, Sri Lanka
2021-09-01
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| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/7908 |
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| author | M. A. Balogun R. N. Ahmed O. A. Akintayo T. E. Aruna M. O. Omovbude T. Shittu |
| author_facet | M. A. Balogun R. N. Ahmed O. A. Akintayo T. E. Aruna M. O. Omovbude T. Shittu |
| author_sort | M. A. Balogun |
| collection | DOAJ |
| description | Pigeon pea (<em>Cajanus cajan</em> L.) is an important grain legume crop predominantly grown in India. Changes in the microbial and chemical qualities of pigeon pea during wild (96 h) and controlled (72 h) fermentations were investigated. Sensory properties of the resulting condiments were also evaluated. Organisms associated with 96 h wild fermentation of pigeon pea included <em>Bacillus</em> species, <em>Lactobacillus</em> species, <em>Staphylococcus aureus</em>, <em>Escherichia coli</em>, <em>Escherichia faecalis</em> and <em>Pseudomonas aeruginosa</em>. pH decreased with wild (from 7.5 to 5.0) and controlled (from 7.4 to 6.0) fermentations. There was a steady decrease in crude fibre, crude fat and carbohydrate but an increase in ash, moisture and crude protein with increasing length of fermentation periods. Phytate, oxalate, tannins, and trypsin inhibitory activity of fermented condiment decreased with increasing fermentation period. Sensory evaluation showed that pigeon pea produced from controlled fermentation had higher scores in colour and texture compared with commercial condiment (<em>iru</em>). This study has revealed the feasibility of producing pigeon pea condiment using wild and controlled fermentation, and this presents a veritable strategy to increase the utilization of the crop. |
| first_indexed | 2024-04-11T07:01:58Z |
| format | Article |
| id | doaj.art-1a6151de52e44eaaa54d0cb047b4fea2 |
| institution | Directory Open Access Journal |
| issn | 2513-2814 2513-230X |
| language | English |
| last_indexed | 2024-04-11T07:01:58Z |
| publishDate | 2021-09-01 |
| publisher | Faculty of Science, University of Peradeniya, Sri Lanka |
| record_format | Article |
| series | Ceylon Journal of Science |
| spelling | doaj.art-1a6151de52e44eaaa54d0cb047b4fea22022-12-22T04:38:35ZengFaculty of Science, University of Peradeniya, Sri LankaCeylon Journal of Science2513-28142513-230X2021-09-0150326927710.4038/cjs.v50i3.79085878Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentationM. A. Balogun0R. N. Ahmed1O. A. Akintayo2T. E. Aruna3M. O. Omovbude4T. Shittu5University of Ilorin, Ilorin, PMB 1515University of Ilorin, Ilorin, PMB 1515University of Ilorin, Ilorin, PMB 1515Kwara State University, MaleteUniversity of Ilorin, Ilorin, PMB 1515University of Ilorin, Ilorin, PMB 1515Pigeon pea (<em>Cajanus cajan</em> L.) is an important grain legume crop predominantly grown in India. Changes in the microbial and chemical qualities of pigeon pea during wild (96 h) and controlled (72 h) fermentations were investigated. Sensory properties of the resulting condiments were also evaluated. Organisms associated with 96 h wild fermentation of pigeon pea included <em>Bacillus</em> species, <em>Lactobacillus</em> species, <em>Staphylococcus aureus</em>, <em>Escherichia coli</em>, <em>Escherichia faecalis</em> and <em>Pseudomonas aeruginosa</em>. pH decreased with wild (from 7.5 to 5.0) and controlled (from 7.4 to 6.0) fermentations. There was a steady decrease in crude fibre, crude fat and carbohydrate but an increase in ash, moisture and crude protein with increasing length of fermentation periods. Phytate, oxalate, tannins, and trypsin inhibitory activity of fermented condiment decreased with increasing fermentation period. Sensory evaluation showed that pigeon pea produced from controlled fermentation had higher scores in colour and texture compared with commercial condiment (<em>iru</em>). This study has revealed the feasibility of producing pigeon pea condiment using wild and controlled fermentation, and this presents a veritable strategy to increase the utilization of the crop.https://cjs.sljol.info/articles/7908pigeon pea, food condiment, changes, wildcontrolled, fermentation |
| spellingShingle | M. A. Balogun R. N. Ahmed O. A. Akintayo T. E. Aruna M. O. Omovbude T. Shittu Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation Ceylon Journal of Science pigeon pea, food condiment, changes, wild controlled, fermentation |
| title | Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation |
| title_full | Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation |
| title_fullStr | Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation |
| title_full_unstemmed | Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation |
| title_short | Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation |
| title_sort | microbial chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation |
| topic | pigeon pea, food condiment, changes, wild controlled, fermentation |
| url | https://cjs.sljol.info/articles/7908 |
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