Studies on lactic acid fermentation of eggplant fruits
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Date
2002-11-29
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Abstract
Eggplant fruits (garden eggs) are extensively used by majority of the Ghanaian populace. The eggplant fruits are usually in short supply during the dry season even though the fruits grow abundantly in Ghana during the rainy season. It is wasted because no modem preservation techniques exist. The crop is therefore subjected to seasonal fluctuations in quantity and price. This study was undertaken with the aim of producing fermented eggplant fruits with salt (NaC1) as a means of preserving and enhancing the nutritional value, flavour, aroma and the taste of the eggplant fruits. Seven different levels of concentration of salt were used (1.5, 2.0 to 4.5 %). Experiments were carried out to determine the appropriate pH, and percent lactic acid for the production of the fermented product. A salt concentration of 3.0% was favourable for the fermentation of the eggplant fruits. Proximate analyses were also carried out on the eggplant fruits before and after fermentation. The microorganisms responsible for the lactic acid fermentation and the flavour compounds present in the fermented product were determined. Finally, microbial analyses were performed on the packaged product as a means of determining the shelf life of the packaged fermented product. Fermentation of the cut eggplant fruits was successful. The fermented eggplant fruits contained 1.64% lactic acid, 0.18% ethanol and a pH of 3.58. The shelf life of the packaged fermented eggplant fruits in polyethylene under refrigeration was five months. The microorganisms responsible for the fermentation were Lactobacillus and Leuconostoc.
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A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi in partial fulfilment of the requirements for the award of the Master of Science degree in Food Science and Technology, 2002