-
Production Of "ogiri" From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed "ogiri" (commercial "ogiri")
-
-
-
Micro organisms associated in fermentation of castor bean seeds "ogiri" (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed "ogiri" the second portion was inoculated with caster bean seed "ogiri" (COSO) the rd part, the control was left without inoculation. Each of the three portions was subdivided into two to produce salted and non salted samples, and coded as SPCS (say pure culture salted) and SPCUS (Soy pure culture unsalted), SCOS (saywild fermented salted salted) and SWFUS (say wild fermented unsalted). Using Hedonic scale, a 9 " man untrained panelists, were used to conduct sensory evaluation on the raw "ogiri"and "ogiri" with 7.5 point followed by the SCOUS with 7 points.
There was no significant difference at 1% and 5% level for the sensory evaluation carried out.
-
-
-
CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any foodâ€(United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acid ... Continue reading---
-
CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any foodâ€(United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acid ... Continue reading---
ABSRACT -- [Total Page(s) 1]
Page 1 of 1
ABSRACT -- [Total Page(s) 1]
Page 1 of 1