What is it about?
Amino acid profile and organic acid production were monitored during the fermentation of castor bean seeds containing Sodium Chloride and lime as additives. Addition of 3% lime led to production of highest amounts of acetic acid, butyric acid, citric acid and formic acid. the essential amino acid profile of the product also increased.
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Why is it important?
Use of odium Chloride and lime as additives improves the nutrient quality of fermented castor bean seeds. Essential amino acids content increases and organic acids that influence aroma are produced.
Perspectives
Lime and Sodium Chloride should be added to fermenting castor bean seeds. This will improve nutrient quality, flavouring properties and shelf stability
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Effect of fermentation period on the organic acid and amino acid contents of Ogiri from castor oil bean seeds, Malaysian Journal of Microbiology, September 2013, Malaysian Journal of Microbiology,
DOI: 10.21161/mjm.49312.
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