Gn. Aniche et S. Nwokedi, BIOCHEMICAL-CHANGES DURING PRODUCTION OF OGIRI - A FERMENTED FOOD CONDIMENT FROM CASTOR SEEDS (RICINUS-COMMUNIS), Journal of Food Science and Technology, 31(6), 1994, pp. 484-488
The changes in the chemical constituents of castor seeds, as a result
of cooking for 6 h, as well as during ogiri production by fermentation
, were investigated. Most of the constituents of castor seeds such as
crude proteins, free fatty acids, total acidity, and some mineral elem
ents were unaffected by cooking. Cooking decreased alpha-amylase and p
rotease activities. Alpha-amylase activity and the levels of reducing
sugars decreased during primary fermentation, but increased during sec
ondary fermentation. Protease activity increased with fermentation tim
e, while lipase activity was minimal.