Sodium chloride and Lime influence the volatiles from fermenting castor bean seeds
Photo by Emile Guillemot on Unsplash
What is it about?
This an indepth study on the flavourants produced from fermenting castor bean seeds when sodium chloride and lime are used separately as additives. We had observed in another study that these two additives discourage the production of oobjectionable odour in this product while promoting good flavour. Castor bean condiment is highly valued for preparation of traditional dishes in Nigeria
Why is it important?
Condiments are used mainly for their flavouring potencies. This study highlights that in the presence of lime or Sodium Chloride, no alcohols are produced as flavour compounds. Furans are produced only when Sodium chloride is included as an additive; ketones are produces as part of the flavour compounds when lime is included in the fermenting beans as an additive.
The following have contributed to this page: Professor Philippa C OJIMELUKWE