Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed

Submit Manuscript | http://medcraveonline.com one of the oldest forms of food preservation known to man [2]. Microorganisms require certain basic nutrients for growth and maintenance of metabolic functions. The amount and type of nutrients required depends on the microorganism. These nutrients include water, a source of energy, nitrogen, vitamins, and minerals [3,4]. Shelf life is defined as the period from when the product is produced/manufactured until the time it is intended to be consumed. Several factors are used to determine a product’s shelf life, ranging from organoleptic qualities to microbiological safety.