Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri
ABSTRACT
Micro organisms associated in turmoil of castor bean seeds “ ogiri ”( COSO) were delved . Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was invested with the pureculture from caster beanseed “ ogiri ” the alternate portion was invested 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 interspersed and non interspersed samples, and enciphered as SPCS( say pure culture interspersed) and SPCUS( Soy pure culture unsalted), SCOS( saywild fermented interspersed interspersed) and SWFUS( say wild fermented unsalted). Using Hedonic scale, a 9 – man untrained panelists, were used to conduct sensitive evaluation on the raw “ ogiri ” and “ ogiri ” with7.5 point followed by the SCOUS with 7 points.
There was no significant difference at 1 and 5 position for the sensitive evaluation carried out.
Chapter One
Preface
“ Ogiri ” is a original seasoning inform of unctuous paste with strong putrial and ammonial odour made from some turmoil vegetable proteins( oil painting seeds).
It’s a popular haze seasoning in numerous corridor of Nigeria particularly in Enugu Anambra, Imo, Ondo River states, Benue- table countries.
“ Ogiri ” can be in colorful form similar as solid, semi solid( paste) depending on the type of raw material( legeime seed) used in the product of it.
Hwever, when it’s 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) ”, “ Ogiri- sara ” onwuka( 2003).
still, “ dawadawa ” and “ Ogiri ” are used as seasonings in haze, sauce and porridge and ogiri act as haze “ dawadawa ” and ogiri act as haze seasonings as well as food flavour. “ Ugba ”( ukpaka) is generally used to suppliment a variety of food in the eastern( especially Anambra and Imo)
countries of Nigeria, it’s constantly mixed with yam or with tapiocal( Abacha) and also with stock – fish and serve during important observances. Some people indeed 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 nutritional value of the ogiri not minding their microbial cargo. Although a food won’t be named volubility and consumed lower it appeals to the consumer in terms of appearance mouth feel and flavour( ogboV.N( 1999). Though ogiri has an un drinking flavour and an monstrous donation( ogbouV.M), yet its addition to food as spaces makes the food veritably palatable.
utmost of these condoment used as flavouring agent content vegetable proteins which are generally 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( ObiE.I. 2003). The delaminated proteid has a lower iso- electirc point and thus are are fluently answerable in foods systems ogbogu( 1999), it has also been reported that situations of deamination as low as 2- 6 could enhance the fuctional parcels of these ammonacids.
Ihekoronye and Ngoddy( 1985) stated that the functional parcels of these aminoacids as giving nice flavour to food.
The processing of the oil painting seeds is still at the traditional position. The procedure differs slightly in different locales.
utmost of the leytable protein seeds used in preparational of this traditional seasoning logired are castor bean( Ricinus communis), oil painting bean( pentaclethera macrophylla), sesame seed( sesamum indicum), saya bean( Glycine maximum)etc.
Some of them which contain poisonous substances illustration Ricin in castor oil painting beansee trysinhbitor from soya bean are detoxified during processing to avoid an unwelcome goods they beget.
still, castor bean seed cause vexation in the mouth, throat and stomach also puking.
Soya bean has a bitter taste and analogous processing system similar as turmoil, heating and boiling are needed prepare them for food use.
Wherever turmoil is involved in processing food, microorganisms are present. The term turmoil is an energy yielding metabolic process that involves the corruption 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 appertained to as anaerobic turmoil which in the save of oxygen it’s called aerobic turmoil. NwekeA.E( 1999) reported that fermented foods are those in which their product depend on the conditioning of microorganism.
Micro-organisms play an important part in modifying the substrates physically, sensitive and nutritionally( Aweke 1999).
Members of stirring organisms are important; for case, Bacillus and coagulates negotiable the fermented( utrullu vulgarist and)( Ricinus communis) seed in ogiri medication; Ogbogu( 1999) and African oil painting bean seed in ugba medication, presopis African for the medication of okpehi a seasoning agent temper an Indonesian fermented vegetable protein food prepared from soyabean in which Bacilus spp have been set up to be responsible for the turmoil.
These organisms have some parcels that enable them to raise these substrate some of these parcels are made available by the organisms themselves as metabolic product in the living organisms or as a element of the endotoxin released when the organism is formerly dead.
Some of them can be protoelytic their action while some lipolytic, others athylolytic ogbogy,V.N. still, they confermed the work of Barber let al the( 1987) as he classified Bacillus subtilis which he set up in( dawadawa) as being amylolytic in its action.
therefore, the end of this work is to identify and insulatemicro-organisms involved in the turmoil of castor seed bean “ ogiri ” and the of use the pure insulate in turmoil soyapaste as well as seeing how stylish the product act the formerly being ogiri.