Additives increase organic acid content and improves aroma of fermented castor seeds
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.
The following have contributed to this page: Professor Philippa C OJIMELUKWE