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Production Of “ogiri†From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “ogiri
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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 anaerobic fermentation which in the preserve of oxygen it
is called aerobic fermentation. Nweke A.E (1999) reported that
fermented foods are those in which their production depend on the
activities of microorganism.
Micro-organisms play an important role in modifying the substrates physically, sensory and nutritionally (Aweke 1999).
Members
of fermenting organisms are important; for instance, Bacillus and
coagulates negotiable the fermented (utrullu vulgarist and)(Ricinus
communis) seed in ogiri preparation; Ogbogu (1999) and African oil bean
seed in ugba preparation, presopis African for the preparation of okpehi
a seasoning agent temper an Indonesian fermented vegetable protein food
prepared from soyabean in which Bacilus spp have been found to be
responsible for the fermentation.
These organisms have some
properties that enable them to ferment these substrate some of these
properties are made available by the organisms themselves as metabolic
product in the living organisms or as a component of the endotoxin
released when the organism is already dead.
Some of them can be
protoelytic their action while some lipolytic, others athylolytic
ogbogy, V.N. However, they confermed the work of Barber let al the
(1987) as he classified Bacillus subtilis which he found in (dawadawa)
as being amylolytic in its action.
Thus, the aim of this work is to
identify and isolate micro-organisms involved in the fermentation of
castor seed bean “ogiri†and the of use the pure isolate in fermentation
soyapaste as well as seeing how best the product resemble the already
existing ogiri.
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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---
