Abstract

Seeds of African mesquite (Prosopis africana) were purchased from Otukpo market in Benue state of Nigeria. P. africana seeds were precleaned and processed for fermentation. Processed unfermented seeds of P. africana (300 g) were transferred in three earth pots lined with aluminum foil. Mixed Bacillus species (5%) (Bacillus subtilis and Bacillus pumilus) of both standard and test strains were prepared as consortia and were calibrated using McFarland standard 7. Pot A was inoculated with standard strains of B. subtilis and B. pumilus (consortium A), while pot B was inoculated with test strains of B. subtilis and B. pumilus (consortium B), pot C was allowed to ferment without consortium. Fermentation in all the earth pots was allowed to progress at room temperature (25°C). It was observed that fermentation in earth pots with consortia fermented was faster (84 h) as compared to natural fermentation (96 h). Freshly fermented seeds were subjected to different drying conditions (solar drying, oven drying, vacuum drying, direct sunlight drying protected with a net and direct sunlight drying without net). Fermented dried seeds of P. africana were converted into powdered form using a sterile blender. Physicochemical analyses were carried out on powdered form under different conditions of drying. It was observed that P. africana powdered condiment subjected to hot air oven drying differed significantly from other drying methods and gave lowest values of moisture and peroxide contents as opposed to higher values in other drying conditions. Therefore, condiment of P. africana dried using oven will have extended shelf life stability during storage than P. africana condiment dried using other methods of drying.

Key words: Prosopis africana, fermentation, consortia, Bacillus earth pots, aluminum foil, solar dryer, vacuum dryer, hot air oven.