Fermentation of Plantain Peel

Overview
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TABLE OF CONTENT

Title Page i

Certification ii

Dedication iii

Acknowledgement iv

Abstract v

CHAPTER ONE

1.1 Introduction

1.2 Literature Review

CHAPTER TWO

2.1 Material

2.2 Method

CHAPTER THREE

3.1 Result

CHAPTER FOUR

4.1 Discussion

4.2 Conclusion

4.3 References

CHAPTER ONE

INTRODUCTION

Fermentation is a metabolic process converting sugar to acids, gases and or alcohol using yeast or bacteria. In it strictest sense, fermentation is the absence of the electron transport chain and takes a reduced carbon source such as glucose and makes products like lactic acid or acetate (Oboh et al., 2002). Fermentation is one of the oldest methods of applied biotechnology, having been used in food processing and presentation as well as beverages production for over 6000 years (Motarjemi, 2000) The fermentation processes of staple food serve as a means of providing a major source of nourishment for large rural populations and contributing significantly to food security by increasing the range of raw material which can be used in the production of edible products (Adewusi et al., 1999). Fermentation increases the nutrient contents of food through the biosynthesis of vitamins, essential amino acids and protein. It improve protein quality and fiber digestibility. It also enhances the availability of micro nutrient to organisms for utilization and aids in the degradation of anti nutritional factors (Achinewhu et al., 1998).

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Fermentation of Plantain Peel

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