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Global Research Journal of Agricultural and Biological Sciences Vol.3(5) pp.381 –389 December 2012.
Available online http://www.globalresearchjournals.org/?a=journal&id=grjabs
Copyright ©2012 Global Research Journals
Full Length Research.
Effect of salt and lime on Bacillus Fermented Castor Oil Bean Condiment
Ojinnaka, M. C.1 and Ojimelukwe, P. C.2
1. Food Science and Technology Department, Imo State University, Owerri, Nigeria
2. Food Science and Technology Dept., Michael Okpara Univ. of Agric., Umudike Nigeria.
Corresponding author’s E-mail: mcojinnaka@yahoo.co.uk
Abstract
The effect of addition of 2% salt and 3% lime on some biochemical changes occurring in the fermentation of castor oil bean into ogiri using B. subtilis as starter culture were studied. Three different fermented castor oil bean samples were produced viz: B1( 0% NaCl/Lime), B2 (2% NaCl), B3 (3% Lime). There were no significant differences (P>0.05) in the pH and temperature values of the fermented castor oil bean samples. Sample B1 had the highest pH value of 7.15 followed by B3 and B2 with mean pH values of 7.01 and 6.74 respectively. Sample B1 also had the highest mean temperature value of 29.3oC followed by samples B3 and B2 with 28.8 oC and 28.5oC.The total viable cell count of B. subtilis in the fermented castor oil bean samples increased rapidly 0 – 72h fermentation and less rapidly thereafter. The ammonia content of the three samples increased as the fermentation period progressed. Sample B2 had the highest value of ammonia content 0.54 µg/ml followed by B1 and B3 with 0.20 µg/ml and 0.15 µg/ml respectively. The ricin content of the fermented castor oil bean samples decreased as fermentation period increased. The mean ricin content for the samples were B1 : 0.060 µg/ml, B2 :0.072 µg/ml and B3: 0.084 µg/ml.
Keywords: Castor oil bean, ogiri, Bacillus subtilis, NaCl, lime