Effect of Different Fermentation Methods on the Microbial and Proximate Composition of Pigeon Pea (Cajanus cajan)

Abstract

Pigeon pea (Cajanus cajan) was subjected to different fermentation methods and treatments for 72 hr. The raw (control) and fermented samples were analyzed for microbial and proximate composition. The pH ranged from 6.8 to 4.5 after 72 hr fermentation. The microbial evaluation results showed that there was increase in microbial counts from 0hr to 48hr and reduction at 72 hr. Sodium bicarbonate treated fermented pigeon pea had the highest bacterial counts at 0 hour, (3.2+0.04) and the least counts at 72hr, (3.1+0.05) Solid state fermented pigeon pea had the highest bacterial count at 72hr, (4.9+0.02) Sodium bicarbonate treated fermented pigeon pea had the lowest fungal counts at 72hr, (2.8+0.02), while hot water treated fermented pigeon pea had the highest fungal counts, (3.6+0.05). Bacillus subtilis, Bacillus megatarium, Staphylococcus aureus, Lactobacillus plantarum, Streptococcus lactis, Saccharomyces cerevisae, Aspergillus flavus, Aspergillus niger and Candida albican were found to be associated with the fermentation of pigeon pea. At the end of 72 hr of fermentation, Bacillus subtilis, Bacillus megatarium, Lactobacillus plantarum, Streptococcus lactis and Saccharomyces cerevisae were isolated. The proximate analysis showed that back slope fermented sample had the highest fat content of 10.12% and least carbohydrate value of 57.84%, potassium bicarbonate treated fermented pigeon pea had the least fat value of 7.23% and the highest value of carbohydrate content of 65.3%. Cold water treated fermented pigeon pea had the highest protein content of 14.21%, hot water treated fermented pigeon pea had the highest energy value of 6,762 Kcal/g, while the non fermented (control) pigeon pea had the least energy value of 4, 296 Kca/g.