Proximate Analysis and Sensory Evaluations of Iru Produced By Staphylococcus Sp. And Bacillus Sp. Separately

Abstract

Three Staphylococcus sp. and three Bacillus sp. previously isolated from iru were used to ferment African locust bean, the pH and temperature of the fermenting mashes were monitored as fermentation progressed while the proximate analysis was carried out for unfermented bean, iru produced by Staphylococcus sp., iru produced with Bacillus sp. and iru produced with the mixture of the two bacterial groups. There was increase in the pH values of all of the fermenting mashes inoculated with different species of bacteria as fermentation hours increased. There was no significant difference in the odour, stickiness, colour, taste, mucilage and the general acceptability of the Staphylococcus sp. fermented iru, Bacillus sp. fermented iru, and the iru fermented with both Bacillus sp. and Staphylococcus sp. in combination. Staphylococcal fermented iru has the highest percentage carbohydrate compared with that fermented with Bacillus and that fermented with both bacteria species, and lower ether extract was observed for the Staphylococcal fermented iru when