Effect of period of fermentation on nutrients of Castor oil seed (Ricinus communis)

Abstract

Castor oil seed (Ricinus communis) was dehulled, boiled for 2 h and wrapped in a banana leave. The wrapped cotyledon was placed in a basket and allowed to ferment over a four day period. On daily basis, the package was unwrapped to remove 250 g of the fermenting cotyledon which was directly exposed to steam for 1 h and dried at 60°C for 24 h in order to terminate the fermentation process. The fermented samples were labeled BF, BF2, BF3 and BF4 respectively. Raw seed (R) served as control sample. The samples were analysed for proximate composition, minerals, available lysine and glutamic acid. Samples exhibited increase in moisture, crude protein, crude fibre, carbohydrate, K and Zn with increase in period of fermentation. The available Lysine content significantly increased (P<0.05) only on the fourth day of fermentation. The fermented product (Ogiri) possibly owes its culinary role as a traditional flavouring condiment in Eastern Nigeria to the presence of sodium and glutamic acid.