Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”)
The title “Production of ‘Ogiri’ from Soybean Using Microorganisms Responsible for Fermentation of Castor Bean Seeds (‘Ogiri’ Commercialization)” encapsulates a study aiming to enhance the traditional method of producing Ogiri, a popular Nigerian condiment, from soybeans by employing microorganisms known for fermenting castor bean seeds. This research explores the optimization of Ogiri production through the integration of innovative fermentation techniques, leveraging the enzymatic capabilities of select microorganisms to enhance flavor profiles and shelf life. By investigating the symbiotic relationship between soybeans and the fermentation agents associated with castor bean seeds, this study seeks to refine the commercialization process of Ogiri, thereby addressing market demands for quality, authenticity, and nutritional value in fermented food products.
Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated 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 salted and non salted samples, and coded as SPCS (say pure culture salted) and SPCUS (Soy pure culture unsalted), SCOS (saywild fermented salted salted) and SWFUS (say wild fermented unsalted). Using Hedonic scale, a 9 – man untrained panelists, were used to conduct sensory evaluation on the raw “ogiri”and “ogiri” with 7.5 point followed by the SCOUS with 7 points.
There was no significant difference at 1% and 5% level for the sensory evaluation carried out.
Title Page
Approval Page
Dedication
Acknolodgement
Abstract
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 LITERATURE SURVEY
2.0.1 Origin And Brief Agromic History Of Castor Bean Seed
2.1 Industrial Utilization Of Castor Oil Bean Seed
2.2 Chemical Compositions In Castor Bean Seeds.
2.3 Importance Of Microorganisms In Castor Bean Seeds
2.4 Origin Of Soyaben
2.5 Introduction Of Soyaben In Nigeria.
2.6 Storage / Prosessing F Soyaben Into Various Traditional Products.
2.7 Values Of Soyabean Product
2.8 Typical Isoflavones Content Of Soyafood (Per 100g).
2.9 Nutritional Information Of Soyamilk (Per 100g)
2.10 Amind Acid In Soyaprotien
2.11 Undesirable Compositions Of
2.12 Fermentation Traditional
2.13 Fermentation
2.14 Factors Affecting Fermentation
2.15 Fermente Vegetable Protein
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 Source Of Raw Materials
3.2 Samplx Preparation Methods
3.3 Media Used
3.4 Culitue Of Samples
3.5 Biochemical Tests
3.6 Sugar Fermentation Tests
3.7 Characteristice Of Isolates
3.8 Sensory Evaluation Of The Samples
3.9 Proximate Analysis Of The Proced Soyaogiri And Castor Bean Jeed Ogiri.
3.10 Protein Content Determination
3.11 Fat Content Determination
3.12 Total Ash Determination
3.13 Crude Fibre Determination
3.14 Moisture Content Determination
CHAPTER FOUR
4.1 MENTIFICATION OF BACTERIA ISOLATE FROM ANALYSED CASTOR BEAN SEED OGIRI
4.2 Table For General Acceptability Of The Three Main Samples
4.3 Table In.
4.4 Discussion
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 Conclusion
5.2 Recommendation
References
INTRODUCTION
“Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour made from some fermentation vegetable proteins (oil seeds).
It is a popular soup condiment in many parts of Nigeria particularly in Enugu Anambra, Imo,Ondo River states, Benue-plateau states.
“Ogiri” can be in various form such as solid, semi solid (paste) depending on the type of raw material (legeime seed) used in the production of it.
Hwever, when it is 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).
However, “dawadawa” and “Ogiri” are used as condiments in soup, sauce and porridge and ogiri act as soup “dawadawa” and ogiri act as soup condiments as well as food flavour. “Ugba” (ukpaka) is commonly used to suppliment a variety of food in the eastern (especially Anambra and Imo)
States of Nigeria, it is frequently mixed with yam or with tapiocal (Abacha) and also with stock – fish and serve during important ceremonies. Some people even 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 nutritive value of the ogiri not minding their microbial load. Although a food will not be selected volubility and consumed less it appeals to the consumer in terms of appearance mouth feel and flavour (ogbo V.N (1999). Though ogiri has an un welcoming flavour and an unattractive presentation (ogbou V.M), yet its addition to food as spaces makes the food very palatable.
Most of these condoment used as flavouring agent content vegetable proteins which are usually 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 (Obi E.I.2003). The delaminated proteid has a lower iso-electirc point and therefore are are easily soluble in foods systems ogbogu (1999), it has also been reported that levels of deamination as low as 2-6% could enhance the fuctional properties of these ammonacids.
Ihekoronye and Ngoddy (1985) stated that the functional properties of these aminoacids as giving nice flavour to food.
The processing of the oil seeds is still at the traditional level. The procedure differs slightly in different locations.
Most of the leytable protein seeds used in preparational of this traditional condiment logired are castor bean (Ricinus communis), oil bean (pentaclethera macrophylla), sesame seed (sesamum indicum), saya bean (Glycine max) etc.
Some of them which contain toxic substances example Ricin in castor oil beansee trysinhbitor from soya bean are detoxified during processing to avoid an unpleasant effects they cause.
However, castor bean seed cause irritation in the mouth, throat and stomach also vomiting.
Soya bean has a bitter taste and similar processing method such as fermentation, heating and boiling are required prepare them for food use.
Wherever fermentation is involved in processing food, microorganisms are present. The term fermentation is an energy yielding metabolic process that involves the decomposition 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 referred to as anaerobic fermentation which in the preserve of oxygen it is called aerobic fermentation. Nweke A.E (1999) reported that fermented foods are those in which their production depend on the activities of microorganism.
Micro-organisms play an important role in modifying the substrates physically, sensory and nutritionally (Aweke 1999).
Members of fermenting organisms are important; for instance, Bacillus and coagulates negotiable the fermented (utrullu vulgarist and)(Ricinus communis) seed in ogiri preparation; Ogbogu (1999) and African oil bean seed in ugba preparation, presopis African for the preparation of okpehi a seasoning agent temper an Indonesian fermented vegetable protein food prepared from soyabean in which Bacilus spp have been found to be responsible for the fermentation.
These organisms have some properties that enable them to ferment these substrate some of these properties are made available by the organisms themselves as metabolic product in the living organisms or as a component of the endotoxin released when the organism is already dead.
Some of them can be protoelytic their action while some lipolytic, others athylolytic ogbogy, V.N. However, they confermed the work of Barber let al the (1987) as he classified Bacillus subtilis which he found in (dawadawa) as being amylolytic in its action.
Thus, the aim of this work is to identify and isolate micro-organisms involved in the fermentation of castor seed bean “ogiri” and the of use the pure isolate in fermentation soyapaste as well as seeing how best the product resemble the already existing ogiri.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”):
Producing “Ogiri” from soybeans using microorganisms responsible for the fermentation of castor bean seeds is an interesting concept, but it’s important to note that traditional “Ogiri” is typically made from fermented castor bean seeds or melon seeds. The use of soybeans and different microorganisms might result in a product with different characteristics and flavors. Nevertheless, if you want to experiment with creating a fermented condiment similar to “Ogiri” using soybeans and microbial fermentation, you can follow these general steps:
Ingredients and Materials:
- Soybeans
- Microorganisms responsible for castor bean seed fermentation (you might need to isolate these microorganisms or use a suitable alternative, such as a starter culture for fermentation)
- Water
- Salt (for preservation and flavor)
- Airtight containers for fermentation
- Blender or food processor
- Cheesecloth or a clean cloth
- Large pots or containers for soaking and fermentation
- Plastic or wooden utensils (avoid metal as it can react with the fermenting mixture)
Steps:
- Select and Prepare Soybeans: Start by selecting high-quality soybeans. Wash them thoroughly to remove any debris or dirt.
- Soak the Soybeans: Place the soybeans in a large container or pot and cover them with water. Soak the soybeans for about 12-24 hours to soften them. This makes it easier to blend and ferment them.
- Blend the Soybeans: Drain the soaked soybeans and blend them with a little water to create a thick, smooth paste. The consistency should be similar to that of a thick batter.
- Prepare the Fermentation Container: Transfer the blended soybean paste into a clean, airtight container suitable for fermentation. Ensure there is some space at the top to allow for expansion during fermentation.
- Inoculate with Microorganisms: Add the microorganisms responsible for castor bean seed fermentation to the soybean paste. The specific microorganisms used for castor bean seed fermentation are not commonly known, so you may need to experiment with different cultures or use a similar fermentation culture.
- Mix and Salt: Mix the microorganisms into the soybean paste thoroughly. Add a small amount of salt to help preserve and flavor the mixture. The amount of salt will depend on your taste preferences, but traditionally, it is not overly salty.
- Fermentation: Seal the container and allow it to ferment at room temperature for several days to weeks. The duration of fermentation will depend on the microorganisms used and the desired flavor and consistency. During fermentation, gases will be produced, so leave some space for expansion, and open the container occasionally to release excess gas.
- Check for Fermentation: Periodically, check the mixture for signs of fermentation, such as bubbling and a sour aroma. The taste should develop into a complex, umami-rich flavor.
- Storage: Once the fermentation process is complete and you are satisfied with the flavor, store the “Ogiri” in the refrigerator to slow down further fermentation and extend its shelf life.
- Usage: “Ogiri” can be used as a flavoring agent in various dishes, such as soups, stews, and sauces. It adds a unique, fermented flavor to your dishes.
Please keep in mind that working with microorganisms and fermentation can be complex, and safety and hygiene are paramount. If you are not experienced with fermentation, consider consulting with a food scientist or microbiologist for guidance. Additionally, the use of castor bean seed microorganisms in this context may be unconventional, so it’s essential to prioritize safety and taste testing throughout the process.