Effect of fermentation period on the organic acid and amino acid contents of Ogiri from castor oil bean seeds

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...

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Bibliographic Details
Main Authors: Ojinnaka, M-T. C., Ojimelukwe, P. C, and Ezeama, C. F.
Format: Article
Language:English
Published: Malaysian Society for Microbiology 2013-01-01
Series:Malaysian Journal of Microbiology
Subjects:
Castor bean
Ogiri
Organic acid
Amino acid
Online Access:http://web.usm.my/mjm/issues/vol9no3/Research%202.pdf

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