The production ofowoh — a Nigerian fermented seasoning agent from cotton seed (Gossypium hirsutum L.)

Sanni, A.I.; Ogbonna, D. N.

doi:10.1016/0740-0020(91)90054-6

Cited by 28 publications

(18 citation statements)

References 13 publications

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“…2a) may have been responsible for the drop in the soluble sugars and reducing sugar levels. This observation was supported by earlier reports (Sanni & Ogbonna 1991;Omafuvbe et al 2004). The Bacillus subtilis bacterium used in the fermentation is a common saprophile that has the ability to produce exoenzyme which can hydrolyse starch and casein leading to the rapid growth of the microorganism and also the reduction in the concentration of sugars.…”

Section: Dicussionssupporting

confidence: 89%

Production of local dadawa seasoning and condiment from <i>Acacia nilotica</i> (linn) seeds.

Yabaya¹

2010

Science World Journal

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Dadawa was produced in the laboratory by fermenting Acacia nilotica LINN Rico 1994 seeds with Bacillus subtilis(Ehrenberg 1835) Cohn 1872 and analysed for proximate content, temperature and pH. There was 5 % increase in ash and moisture content and a corresponding reduction in crude fibre. The crude protein and carbohydrates increased by 3.81 % and 14.81 % respectively while the pH rose from 5.09 at the beginning of the fermentation to 8.43 at the end. With the increase in the time of fermentation, the microbial growth was rapid, increasing from 10.05-56.87 log10 c.f.u.g -1 resulting in a rise in the fermentation temperature from 27.5 o C-31.7 o C after 48 hours which dropped thereafter to 27.3 o C at the end of the process. The total soluble sugar decreased from 27.21-14.45 mg.g -1 while the reducing sugar increased from 2.18-10.23 mg.g -1 after 48 hours before reducing to 8.07 mg -1 on the 3 rd day. There was no significant difference (P<0.05) in the organoleptic attributes scored between the dadawa produced by fermenting Acacia nilotica seeds with Bacillus subtilis and that produced from locust beans

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Section: Dicussionssupporting

confidence: 89%

Production of local dadawa seasoning and condiment from <i>Acacia nilotica</i> (linn) seeds.

Yabaya¹

2010

Science World Journal

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“…The seed is not eaten in its natural state because of its content of anti-nutritional substances, in particular gossypol, which inhibit digestion but the fermented seeds are edible (Sanni and Ogbonna 1991). Owoh is prepared by boiling cotton seeds for about 2 h until they become soft.…”

Section: Owohmentioning

confidence: 99%

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Parkouda

Nielsen

Azokpota

et al. 2009

Critical Reviews in Microbiology

119

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Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.

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“…Condiments of vegetable origin such as iru, dawadawa, ogiri, owoh and okpehe (Odunfa, 1981;Ogbadu and Okagbue, 1988;Barber et al, 1986;Sanni and Ogbonna, 1991;Sanni, 1993) are commonly used. Unlike in the Asian countries, fermented fish products are not usually part of the traditional diets of the people in the sub-region.…”

Section: Introductionmentioning

confidence: 99%

Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment

Sanni

Asiedu

Ayernor

2002

Journal of Food Composition and Analysis

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The production ofowoh — a Nigerian fermented seasoning agent from cotton seed (Gossypium hirsutum L.)

Cited by 28 publications

References 13 publications

Production of local dadawa seasoning and condiment from <i>Acacia nilotica</i> (linn) seeds.

Production of local dadawa seasoning and condiment from <i>Acacia nilotica</i> (linn) seeds.

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment

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