Study of the Volatile Compounds and Amino Acid Profile in Bacillus Fermented Castor Oil Bean Condiment

Maureen-Theodore C. Ojinnaka, Phillipa C. Ojimelukwe
  • Journal of Food Research, January 2013, Canadian Center of Science and Education
  • DOI: 10.5539/jfr.v2n1p191

Sodium chloride and Lime influence the volatiles from fermenting castor bean seeds

Photo by Emile Guillemot on Unsplash

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.


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

Sodium Chloride and lime promote good flavour in fermented castor bean condiment

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