BIOCHEMICAL-CHANGES DURING PRODUCTION OF OGIRI - A FERMENTED FOOD CONDIMENT FROM CASTOR SEEDS (RICINUS-COMMUNIS)

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.