Functional properties of soybean and locustbean dawadawa; a bacterial fermented Product

Ikpeme, C. A. Emmanuel; Oguatunde, A. O.; Aworh, Charles Ogugua

doi:10.4314/gjpas.v9i1.15978

Cited by 1 publication

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“…The trend seems to follow that of most other vegetable seed fermentation. Bacterial fermentation of locust bean and soybean dawadawa has been found to improve the functionality of these products which, are closely related to Oso (Ikpeme et al, 2003). They are therefore suitable for use in foods where some modifications in the physiochemical parameters are required as it is with some Nigerian soups.…”

Section: Journal Of Herbs Spices and Medicinal Plantsmentioning

confidence: 99%

Microbiological Studies on the Production of Oso: A Condiment Made from Fermenting Seeds ofCathormion altissimum

Popoola

Jolaoso

Afolabi

et al. 2007

Journal of Herbs, Spices & Medicinal Plants

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Bacillus substilis, Bacillus linchenformes, Leuconostoc mesenteroides and an unidentified species of Staphylococcus were associated with the fermentation of Cathormion altissimum seeds for the production of Oso, a condiment used in soups in Nigeria. During fermentation, which was at optimum on the third day, the number of microorganisms increased steadily, but declined on the fourth day. While L. mesenteroides was almost absent in the first 24 h of fermentation, viable count of Staphylococcus sp. was drastically reduced from 7.1 ϫ 10 8 cfu/g to 3.1 ϫ 10 8 cfu/g after 72 h of fermentation for seeds fermented using the traditional method. Most of the fermentation time a pH above 7.0 was observed with a peak pH 8.5 being observed by 48 h into the fermentation process. No remarkable difference was observed in the quality of Oso fermented by a traditional method and Oso produced using strictly aseptic laboratory conditions. All bacteria isolates were able to individually ferment the

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Section: Journal Of Herbs Spices and Medicinal Plantsmentioning

confidence: 99%