Production of “Ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)
Production of Ogiri From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed Ogiri (Commercial Ogiri)
Chapter One of Production of Ogiri From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed Ogiri (Commercial Ogiri)
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.