Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

Publisher Website
Google Scholar
Abstract
Fermented products were developed from different proportions of melon (Citrullus vulgaris schrad) and groundnut (Arachis hypogea) seeds after a 96 hour fermentation period. Proximate analysis, carried out on both fermented and unfermented samples, indicated that only the total carbohydrate content was appreciably reduced by the fermentation process. Micro-organisms responsible for fermentation were identified by gram staining and lactophenol staining, as bacteria and fungi. Identified bacteria were of the Bacillus and Acinetobacter species while the fungi were yeasts, rhizopus and mucor. Samples containing 50–100% melon showed a decrease in pH with increasing fermentation period. Bacteria were largely responsible in samples containing up to 75% groundnuts. Sensory analysis of dried fermented products after fortification with salt, ascorbic acid and flour indicated that they were acceptable.

This publication has 2 references indexed in Scilit: