Effect of fermentation period on the organic acid and amino acid contents of Ogiri from castor oil bean seeds

Ojinnaka, M-T. C., Ojimelukwe, P. C., Ezeama, C. F.
  • Malaysian Journal of Microbiology, September 2013, Malaysian Journal of Microbiology
  • DOI: 10.21161/mjm.49312

Additives increase organic acid content and improves aroma of fermented castor seeds

Photo by Nik Ramzi Nik Hassan on Unsplash

Photo by Nik Ramzi Nik Hassan on Unsplash

What is it about?

Amino acid profile and organic acid production were monitored during the fermentation of castor bean seeds containing Sodium Chloride and lime as additives. Addition of 3% lime led to production of highest amounts of acetic acid, butyric acid, citric acid and formic acid. the essential amino acid profile of the product also increased.

Why is it important?

Use of odium Chloride and lime as additives improves the nutrient quality of fermented castor bean seeds. Essential amino acids content increases and organic acids that influence aroma are produced.

Perspectives

Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Lime and Sodium Chloride should be added to fermenting castor bean seeds. This will improve nutrient quality, flavouring properties and shelf stability

Read Publication

http://dx.doi.org/10.21161/mjm.49312

The following have contributed to this page: Professor Philippa C OJIMELUKWE