Effects of salting and drying on the deterioration rate of fermented parkia biglobosa seed

The present study described the use of percentage moisture left and salting as a preservative method in studying the shelf life of fermented Parkia biglobosa (African Locust bean seed) over a period of four weeks. Bacillus subtilis was used as starter culture in the fermentation of Parkia biglobosa to ‘Iru’. Fermented samples [Iru] were dried to various % moisture content and salt of various concentrations were added. Samples were stored for four weeks at room temperature in an air tight plastic container. Functional properties such as pH, % protein, % titratable acidity and peroxide value of the seeds were analyzed on weekly basis during the storage period. Protein concentration of the preserved samples