The Microbial Changes of Fermenting Cowpea Seeds into a Novel Food Condiment (Agwaure) at Varying Temperatures and pH
Journal Title: ASIAN JOURNAL OF NATURAL & APPLIED SCIENCES - Year 2015, Vol 4, Issue 3
Abstract
This work is aimed at studying the microbiological changes in Cowpea seeds fermentation at varying temperatures and pH. Cowpea seeds used for this study were randomly purchased from Ekeukwu market in Owerri, Imo State, Nigeria. Using standard microbiological techniques and media these changes were monitored. The bacteria isolated from the fermented agwaure were Bacillus spp, Lactabacillus spp, and Pediococcus spp. In the heterotrophic counts an increase in counts were observed as the fermentation days increased. An initial viable heterotrophic count of 10.2 x 104 and 8.4 x 104 was observed at 25°C and 35oC respectively after the first day of fermentation. Eventually the counts increased across the fermentation period till the 5th day with counts of 24.5 x 104 and 18.9 x 104 respectively. Thus, the study established that changes occur across the days of fermentation at different pH, temperature and the proximate analysis. Thus during fermentation the appropriate temperature and pH should be maintained to optimize the fermentation process.
Authors and Affiliations
Hope C. Okereke, Uzunma Hans- Anukam
Keywords
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