-
PRODUCTION OF “OGIRI†FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI
-
You can get the complete material / full content @ a service support fee of ₦4,800.00(10-USDT) only
-
- Contributor: mr-chris
- engagements: 92
- Case No: 820663ip
- Request PDF:
-
-
ABSRACT - [ Total Page(s): 1 ]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
... Continue Reading
CHAPTER ONE - [ Total Page(s): 2 ]However, castor bean seed cause irritation in the mouth, throat and stomach also vomiting.Soya bean has a bitter taste and similar processing method such as fermentation, heating and boiling are required prepare them for food use.Wherever fermentation is involved in processing food, microorganisms are present. The term fermentation is an energy yielding metabolic process that involves the decomposition of carbohydrate in the absences of oxygen.Loius pastent stated that physiological process permitting certain organism to live and grow in the absence of air is referred to as ana ... Continue Reading
-
ABSRACT - [ Total Page(s): 1 ]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
... Continue Reading
-