Effects of Fortification of Fermented Parkia biglobosa Seeds with Spices on Shelf Life and Sensory Evaluation of the Condiment
OMODARA, Tolani Rachael *
Department of Microbiology, Faculty of Sciences, Ekiti State University, Ado Ekiti, Nigeria.
OMOJOKUN, Ayomide Olubunmi
Department of Biological Sciences, Faculty of Basic and Applied Sciences, Microbiology Unit, Elizade University, Ilara-Mokin, Nigeria.
Obembe Olusola Michael
Department of Plant Science and Biotechnology, Faculty of Sciences, Ekiti State University, Ado Ekiti, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Introduction: Fermented Parkia biglobosa seed is a popular condiment in Nigeria which is used in enhancing the taste and flavor in soup and dishes. The study was carried out to investigate the influence of Aframomum melegueta, Zingiber officinale, Allium sativum, Myristica fragrans, Curcuma longa, Xylopia aethiopica, Chrysobalanus icaco and Parinari excelsa on the shelf life and sensory parameters of the condiment.
Aims: The study was carried out to investigate the effects of different spices on the shelf life and sensory properties of fermented Parkia biglobosa seeds.
Methodology: Thirty grams (30 g) of each spice was added to 300 g of previously pressure cooked and dehulled locust beans in separate containers. Each was sterilized and inoculated with Bacillus subtilis. All the samples were fermented at 37oC for 36 h. The fermented products were analysed using the commercially purchased fermented Parkia biglobosa seeds as the control.
Results: The addition of garlic during processing of the condiments was more acceptable to the panelist considering the aroma of the fermented products. Based on texture, all the fermented products were rated higher than the commercially purchased ‘iru’. This might be due to the increase in the softening effects of the spices on the seeds. Cocoplum and skinned plum fermented products were preferred to commercially purchased sample based on consistency and overall likening. This suggests that the use of cocoplum and skinplum in the fermentation process not only enhanced consistency of the product but also contributed to a better overall sensory liking among the assessors. Ginger fermented Parkia biglobosa seeds had the lowest shelf life probably due to increased microbial activity which led to spoilage. Alligator pepper, nutmeg and grain of selim fermented Parkia biglobosa seeds products had lower self-life and cannot be recommended as spices that can prolong the shelf life of the condiment. However, galic, tumeric, and skinplum fermented products had the longest shelf life.
Conclusion: Addition of garlic, cocoplum and skinplum during processing of the condiments contributed to a more pleasing, desirable aroma and a better overall sensory liking among the assessors. Also, galic, tumeric, and skinplum may be recommended as spices to enhance the shelf life of the fermented Parkia biglobosa seeds.
Keywords: Iru, shelf life, sensory evaluation, Parkia biglobosa, fermentation, spices, tumeric