Effect of fermentation period on the organic acid and amino acid contents of Ogiri from castor oil bean seeds
Aims: To monitor the changes in the concentration of organic acid and amino acid contents during the fermentation of castor oil bean seed into ogiri.Methodology and results: In this study, ogiri, a Nigerian fermented food condiment was prepared from castor oil bean using Bacillus subtilis as a monoc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society for Microbiology
2013-01-01
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| Series: | Malaysian Journal of Microbiology |
| Subjects: | |
| Online Access: | http://web.usm.my/mjm/issues/vol9no3/Research%202.pdf |