Paper Title:
Methods of Preserving and Improving the Quality of Locust Beans
  Abstract

This research work presents two methods of preserving and improving the quality of locust beans namely: salting and drying. 80g of non-salted sample of locust beans and the same quantity of the sample with 5g of salt and 10g salt were subjected to direct sunlight drying for 5 days. Proximate analysis showed that dried salted sample contains 67.65% of protein while dried non-salted sample has 66.82% of protein. The non-salted sample has a microbial load of 1.02×107cfu/g while the salted sample has 1.42×105cfu/g at the end of the fifth day of drying. The non-salted has the greatest drying rate while the 10g salted sample has the least drying rate.

  Info
Periodical
Advanced Materials Research (Volumes 62-64)
Edited by
A.O. Akii Ibhadode, I.A. Igbafe and B.U. Anyata
Pages
226-233
DOI
10.4028/www.scientific.net/AMR.62-64.226
Citation
I.O. Ogunleye, O. Awogbemi, "Methods of Preserving and Improving the Quality of Locust Beans", Advanced Materials Research, Vols. 62-64, pp. 226-233, 2009
Online since
February 2009
Export
Price
$32.00
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