Comparative Sensory And Microbial Analyses Of Ogiri Produced From Castor Seedricinus Communis), Soya Bean (Glycine Mar), Egusi (Citrullus Vulgaric) And African Locust Bean (Parku, Biglobosu)
ABSTRACT
The comparative sensory and microbiological
analysis of Ogiri produced from castor oil seed, Africa Locust bean, soy beans,
and melon seed respectively in wet and dry forms were studied. The sensory
attributes evaluated in the Ogiri samples includes taste, aroma, colour and
general acceptability. The result of the sensory analysis showed that all
samples were acceptable at 5% level of significance using Duncan test. The
Ogiri made from castor seed (wet) and Ogiri made from soy bean in dried form
was analysed as the most preferred samples, while Ogiri made from African
Locust bean was the least preferred sample. The microbial analyses of the Ogiri
samples showed that the participatory microorganisms evident in the
fermentation process includes; Bacillus species, Micrococcus spsecies, Pichia
species, Rhizopus species, Mucor species and Debaryoinyces species. The
microbial growth observed after 24-72 hours of inoculation of the Ogiri samples
showed values ranging from 4.0 x to 2.2 x 106 cfulg across the sample in
nutrient agar inoculation and 2.0 x 1 to 9.6 x 1 6 in saboraud dextrose agar.
Samples of castor seed gave the highest microbial growth after 72 hours
followed by soy bean samples, Egusi samples and African locust beans samples in
Nutrient agar and Saboraud dextrose agar inoculation respectively
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OGBUEFI, C (2021). Comparative Sensory And Microbial Analyses Of Ogiri Produced From Castor Seedricinus Communis), Soya Bean (Glycine Mar), Egusi (Citrullus Vulgaric) And African Locust Bean (Parku, Biglobosu) . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/comparative-sensory-and-microbial-analyses-of-ogiri-produced-from-castor-seedricinus-communis-soya-bean-glycine-mar-egusi-citrullus-vulgaric-and-african-locust-bean-parku-biglobosu-7-2
CHINWEOKWU, OGBUEFI. "Comparative Sensory And Microbial Analyses Of Ogiri Produced From Castor Seedricinus Communis), Soya Bean (Glycine Mar), Egusi (Citrullus Vulgaric) And African Locust Bean (Parku, Biglobosu) " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Aug. 2021, https://repository.mouau.edu.ng/work/view/comparative-sensory-and-microbial-analyses-of-ogiri-produced-from-castor-seedricinus-communis-soya-bean-glycine-mar-egusi-citrullus-vulgaric-and-african-locust-bean-parku-biglobosu-7-2. Accessed 25 Nov. 2024.
CHINWEOKWU, OGBUEFI. "Comparative Sensory And Microbial Analyses Of Ogiri Produced From Castor Seedricinus Communis), Soya Bean (Glycine Mar), Egusi (Citrullus Vulgaric) And African Locust Bean (Parku, Biglobosu) ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/comparative-sensory-and-microbial-analyses-of-ogiri-produced-from-castor-seedricinus-communis-soya-bean-glycine-mar-egusi-citrullus-vulgaric-and-african-locust-bean-parku-biglobosu-7-2 >.
CHINWEOKWU, OGBUEFI. "Comparative Sensory And Microbial Analyses Of Ogiri Produced From Castor Seedricinus Communis), Soya Bean (Glycine Mar), Egusi (Citrullus Vulgaric) And African Locust Bean (Parku, Biglobosu) " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/comparative-sensory-and-microbial-analyses-of-ogiri-produced-from-castor-seedricinus-communis-soya-bean-glycine-mar-egusi-citrullus-vulgaric-and-african-locust-bean-parku-biglobosu-7-2