Microbial and Mineral Composition of Fortified Fermented Local Meal from Pigeon Pea (CAJANUS CAJAN) and Unripe Plantain

Abstract

A fortified fermented local meal was produced from pigeon pea and unripe plantain. 50kg of pigeon pea was subjected to solid state method of fermentation for 72 hrs. Samples of meal were produced from fermented  pigeon  pea and unripe plantain at different ratios and labeled samples A, B  and C. Sample A had 10% fermented pigeon pea and 90% unripe plantain flour, sample B had 20%  fermented  pigeon pea and 80 % unripe plantain flour while sample C had 30% fermented pigeon pea and 70 % unripe plantain flour. The three samples were subjected to microbial and mineral analysis.  Lactobacillus plantarum and Saccharomyces cerevisae were isolated from all the samples. The microbial count ranged from 1.2x106 CfU /g to 1.8 x 106 CfU/g which was not significant.  There was no significant difference (p≤ 0.05) in the microbial count of the three samples. Mineral analysis revealed that the samples were rich in sodium, potassium, calcium, iron and phosphorus.  However, sample C had the highest sodium, potassium, calcium and phosphorus while sample A had the highest iron value.  Sample A had the least value of sodium, potassium, calcium and phosphorus.

Keywords: Microbial, Mineral, Fermentation, Pigeon Pea and Plantain.

DOI: 10.7176/FSQM/111-02

Publication date:October 31^st 2021