Methods of Preserving and Improving the Quality of Locust Beans

Abstract:

Article Preview

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:

Prof. A.O. Akii Ibhadode, A.I. Igbafe and B.U. Anyata

Pages:

226-233

DOI:

10.4028/www.scientific.net/AMR.62-64.226

Citation:

I.O. Ogunleye and 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:

$35.00

In order to see related information, you need to Login.

In order to see related information, you need to Login.