Effect Of Fermentation Period On The Composition Of 'Ogiri' An Its Extracted Oil

ABSTRACT

This research work investigated the effects of varying fermentation period on the nutritional composition of 'Ogiri isi' from Ricinus communis seeds. The physical and chemical characteristic of castor oil was also monitored during fermentation. Results obtained showed that there was an increase in the protein, fat, moisture, ash and fibre and a decrease in carbohydrate content of the fermented seed with an increase in the fermentation period. Also, results obtained from the extracted oil of daily fermenting ' Ogiri isi' showed that there was decrease in saponification number, fire point, flash point and smoke point and an increase in free for7 acid (FFA), acid value, iodine value and peroxide value of the oil as the fermentation period increased.