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Production Of “ogiri†From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “ogiri
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CHAPTER ONE
INTRODUCTION
“Ogiri†is a local condiment inform of
oily paste with strong putrial and ammonial odour made from some
fermentation vegetable proteins (oil seeds).
It is a popular soup
condiment in many parts of Nigeria particularly in Enugu Anambra,
Imo,Ondo River states, Benue-plateau states.
“Ogiri†can be in
various form such as solid, semi solid (paste) depending on the type of
raw material (legeime seed) used in the production of it.
Hwever, when it is in solid form, it can be put into shapes like circlus (flat) triangular and quadrilaterals.
Types of Ogiri are dawadawa “Iru,†“Ogiri, nwan,†“Igba – Apara,†“Ukpaka (ugba)â€, “Ogiri - sara†onwuka (2003).
However,
“dawadawa†and “Ogiri†are used as condiments in soup, sauce and
porridge and ogiri act as soup “dawadawa†and ogiri act as soup
condiments as well as food flavour. “Ugba†(ukpaka) is commonly used to
suppliment a variety of food in the eastern (especially Anambra and Imo)
States
of Nigeria, it is frequently mixed with yam or with tapiocal (Abacha)
and also with stock – fish and serve during important ceremonies. Some
people even it those flawaring agents raw as they are.
In Nigeria and
in some African countries, people who use ogiri as flavouring agent are
only concerned in the nutritive value of the ogiri not minding their
microbial load. Although a food will not be selected volubility and
consumed less it appeals to the consumer in terms of appearance mouth
feel and flavour (ogbo V.N (1999). Though ogiri has an un welcoming
flavour and an unattractive presentation (ogbou V.M), yet its addition
to food as spaces makes the food very palatable.
Most of these
condoment used as flavouring agent content vegetable proteins which are
usually rich in glutamine and asparagine and these can either be
engymatically or chemically hydralysed to glutamic asid and asportic
acid by micro – organisms other products of the hydrolysis are Alain
Agirine and proline (Obi E.I.2003). The delaminated proteid has a lower
iso-electirc point and therefore are are easily soluble in foods systems
ogbogu (1999), it has also been reported that levels of deamination as
low as 2-6% could enhance the fuctional properties of these ammonacids.
Ihekoronye and Ngoddy (1985) stated that the functional properties of these aminoacids as giving nice flavour to food.
The processing of the oil seeds is still at the traditional level. The procedure differs slightly in different locations.
Most
of the leytable protein seeds used in preparational of this traditional
condiment logired are castor bean (Ricinus communis), oil bean
(pentaclethera macrophylla), sesame seed (sesamum indicum), saya bean
(Glycine max) etc.
Some of them which contain toxic substances
example Ricin in castor oil beansee trysinhbitor from soya bean are
detoxified during processing to avoid an unpleasant effects they cause.
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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 ... Continue reading---
