@article{MAKHILLJFT20121058308,
    title = {Effect of Fermentation Period on the Organic Acid and Amino Acid Contents of Ogiri from <I>Ricinus communis</I>},
    journal = {Journal of Food Technology},
    volume = {10},
    number = {5},
    pages = {140-150},
    year = {2012},
    issn = {1684-8462},
    doi = {jftech.2012.140.150},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2012.140.150},
    author = {M.C. and},
    keywords = {Castor bean,ogiri,organic acid,amino acid,leucine,Nigeria},
    abstract = {In this study, ogiri, a Nigerian fermented food condiment 
  was prepared from castor oil bean using <I>Bacillus subtilis</I> as a monoculture 
  starter for the production of three different fermented castor oil bean condiment 
  samples: B<SUB>1</SUB> (0% NaCl/Lime), B<SUB>2</SUB> (2% NaCl), B<SUB>3</SUB> 
  (3% Lime). Variations in the composition of the castor oil bean with fermentation 
  &gt;96 h period were evaluated for organic acids and amino acids using high 
  performance liquid chromatography. Organic acids were detected in the fermented 
  castor oil bean samples as fermentation period increased to 96 h. At 96 h fermentation 
  higher values were recorded in most of the samples. Organic acids identified 
  were oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic 
  and butyric acids. The production of these organic acids are undoubtedly the 
  determining factor in which the shelf-life and safety of the final production 
  depends while the inhibition of pathogenic and spoilage flora is also dependent 
  on a rapid and adequate formation of these organic acids. The three fermented 
  castor oil bean samples also contained sufficient amount of amino acids. Sample 
  B<SUB>1</SUB> had the highest values in isoleucine, glycine and histidine while 
  sample B<SUB>2</SUB> had the highest value in leucine content with 0.915 &#956;g 
  mL<SUP>-1</SUP> at 96 h fermentation, closely followed by sample B<SUB>3</SUB> 
  and B<SUB>1</SUB> with 0.798 and 0.205 &#956;g mL<SUP>-1</SUP>, respectively. 
  The results of amino acid analysis indicated a high concentration of all amino 
  acids at 96 h of fermentation which contributes to the flavour and aroma of 
  the ogiri condiment.}
    }