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. Use of 1-3% lime or 3% NaCl was found to be effective for the selective control of the microbial flora involved in the fermentation of Castor oil bean seeds (Ricinus communis). They promote increased protein transformations in fermented castor oil bean seeds as the fermentation period increases, till the fourth fermentation day (96h). The seed also loses its toxicity as the ricin content (toxic factor) is drastically reduced by the fermentation process. The soluble carbohydrates were depleted presumably as the microbes were using them as source of energy.
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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.
Perspectives
Both the microbial flora and metabolites are modified by adding lime or Sodium chloride to fermenting castor bean seeds. There is a marked improvement in the sensory quality of the condiment.
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Physicochemical characteristics of fermenting castor seeds containing lime and NaCl as additives, African Journal of Food Science, November 2011, Academic Journals,
DOI: 10.5897/ajfs11.062.
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