Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)

Project and Seminar Material for Food Science and Technology (FST)

Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)


Abstract


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.


Table of Content


  • Title Page
  • Approval Page
  • Dedication
  • Acknowledgement
  • Abstract

Chapter One

Introduction


Chapter Two

Literature Survey

  • 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
  • 2.12 Fermentation Traditional
  • 2.13 Fermentation
  • 2.14 Factors Affecting Fermentation
  • 2.15 Fermente Vegetable Protein

Chapter Three

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 Identification 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

Conclusion and Recommendation

  • 5.1 Conclusion
  • 5.2 Recommendation
  • References

Chapter One


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 confirmed 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.


Chapter Five


5.0 Conclusion and Recomendation

5.1 Conclusion

The fermentation of soybean mash with pure culture isolated from castor oil seed ogiri produced meat flavoured soy-ogiri which was very palatable in consumption. This shows that fermentation improves the sensory, physical and toxural value of the product as said by Obi, E. I (2003).

Moreso, soybean which is very nutritious, medicinal and economical mostly when processed and economical mostly when processed and comparing with other oil seed like castor been seed which contains casinogenic substance (ricio) when not properly ferment before consumption, is preferred. Seeds of pumkin are not always available because, some of them are produced for vegetable use

Finally, most of these oil seed, melon, pumpkin, locostbean, sesame seed etc are more costter than soybean in production of oyiri;


5.2 Recommendation

  1. Soybeans is a good raw material for the production of “ogeri” and should be henceforth used.
  2. Varied amounts of the pure cultures from castor been seed “ogeri” is recommended.

The product is highly pretentious and very nutritious even medicinal


How To Get The Complete Material For Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)


Project Material Download

3,000 Naira


The Complete Material will be Sent to You in Just 2 Steps

Quick & Simple…


Step One Purchase

Make a Mobile Transfer or POS Payment of ₦3,000 to any of the Account Below

Access Bank PlcAccount No.: 0811003731
Name: Samphina Academy
Account Type: Current
Zenith BankAccount No.: 1225513212
Name: Samphina Academy
Account Type: Current

Or CLICK HERE To Pay With Debit Card

FOR CLIENTS OUTSIDE NIGERIA
CLICK HERE To Pay With Debit Card ($15)
GHANA – Make Payment of 80 GHS to MTN MoMo, 0553978005, Douglas Osabutey 

Step Two Purchase

Send the Following Details on WhatsApp ( 08143831497) After Payment

  • Payment Details
  • Email Address 
  • Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)

The Complete Material Will Be Sent To Your Email Address After Receiving Your Details
T & C Apply


  Contact Our Help Desk


⚠️ Need a different topic? Perform a quick search



Get A Complete Business Plan For Any Business In Nigeria

Business Plan for Businesses in Nigeria

  Business Plans in Nigeria


Disclaimer


This research material “Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)” is for research purposes and should be used as a guide in developing your research project / seminar work. For no reason should you copy word for word (verbatim) as samphina.com.ng will not be liable for any who copied the material.

The aim of providing this material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works. According to Austin Kleon “All creative work builds on what came before”.

samphina.com.ng is only providing this material “Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)” as a reference for your research. The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own research. Use it as a guidance purpose only.

Samphina Academy

Samphina Academy is an Online Educational Resource Center that is aimed at providing students with quality information and materials to aid them in succeeding in their academic pursuit.