Use of lime and Sodium Chlooride improves the Quality of Traditionally fermented castor seeds
What is it about?
Addition of 1-3% lime or inclusion of 3% sodium Chloride improves the quality of fermented castor bean seed by reducing the offensive odour while retaining the good taste associated with this product in Nigerian dishes
Why is it important?
Fermented castor bean seed is a relished condiment in traditional Nigerian dishes. The natural fermentation process detoxifies the seeds and produces a condiment with unique flavour. However, the odour of the product is objectionable to some. By inclusion of 1-3% lime or inclusion of 3% Sodium Chloride, a pleasantly flavoured product without objectionable odour is obtained.
The following have contributed to this page: Professor Philippa C OJIMELUKWE