Two kilograms of P.biglobosa seeds were purchased from Sabongari market Zaria, Kaduna state of Nigeria. These
seeds were transported to the laboratory, Department of Microbiology, Ahmadu Bello University Zaria. P.biglobosa
seeds were precleaned and processed for fermentation. Processed unfermented seeds of P.biglobosa (300g) were
transferred in three earth pots lined with aluminum foil. Mixed Bacillus species (5%) (B.subtilis and B.pumilus)
both standard and test strains were prepared as inocula and was calibrated using McFarland standard 7. Pot A was
inoculated with standard strains of B.subtilis and B.pumilus (Bacillus spp A) while pot B was inoculated with test
strains of B.subtilis and B.pumilus (Bacillus spp B), pot C was allowed to ferment without Bacillus species.
Fermentation in all the earth pots was allowed to progress at room temperature (28±20C). It was observed that
fermentation in earth pots with Bacillus species A and B fermented faster (48hrs) as compared to natural
fermentation (72hrs). Freshly fermented seeds were subjected to different drying conditions (solar drying, hot air
oven drying, vacuum drying, direct sunlight drying protected with a net and direct sunlight drying without net).
Fermented dried seeds of P.biglobosa 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.biglobosa
powdered condiment subjected to hot air oven drying gave lowest values of moisture content, titratable acidity,
peroxide values as oppose to higher values in other drying conditions. Therefore, P.biglobosa powdered condiment
dried using hot air oven can be preserved for use over a longer period of time.