Major Fermentative Organisms in Some Nigerian Soup Condiments

Authors

  • Victor N. Enujiugha Department of Food Science and Technology, Federal University of Technology, P.M.B. 704, Akure, Nigeria

DOI:

https://doi.org/10.3923/pjn.2009.279.283

Keywords:

Castor bean seeds, fermentative organisms, locust bean seeds, soup condiments

Abstract

Various types of microorganisms were isolated from fermented products of locust bean seeds (Parkia biglobosa), castor bean seeds (Ricinus communis), African oil bean seeds (Pentaclethra macrophylla) and mesquite seeds (Prosopis africana) and characterized. The fermented products, namely, iru, ogiri, ugba and okpei, respectively, are mainly used as condiments in soups, sauces and porridges among consuming populations in Nigeria. The results show that only bacteria were isolated from the fermented condiments. The organisms isolated included species of Micrococcus, Lactobacillus, Staphylococcus and Bacillus. From the results of morphological and biochemical tests carried out on the isolated species, Bacillus subtilis, Bacillus cereus, Lactobacillus brevis, Lactobacillus fermenti, Staphylococcus aureus, Staphylococcus saprophyticus, Micrococcus roseus and Micrococcus varians were found to be present. The isolates were used to ferment freshly prepared oilseed samples, with subsequent evaluation of the desirable quality characteristics of texture, color and aroma. B. subtilis was found to give the products with acceptable quality attributes.

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Published

15.02.2009

Issue

Section

Research Article

How to Cite

1.
Enujiugha VN. Major Fermentative Organisms in Some Nigerian Soup Condiments. Pak. J. Nutr. [Internet]. 2009 Feb. 15 [cited 2025 Jul. 11];8(3):279–283. Available from: https://pjnonline.org/pjn/article/view/804

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