Physicochemical characteristics of fermenting castor seeds containing lime and NaCl as additives

Ojimelukwe P. C.
  • African Journal of Food Science, November 2011, Academic Journals
  • DOI: 10.5897/ajfs11.062

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.

Perspectives

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

Both the microbial flora and metabolites are modified by adding lime or Sodium chloride to fermenting castor bean seeds.

Read Publication

http://dx.doi.org/10.5897/ajfs11.062

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