Some Biochemical Properties of Siljo: an Ethiopian Fermented Product from Faba Bean, Safflower and Mustard Seeds and spices.
1997
Alemu Fite and Kelbessa Urga and Senait Zewdie
Siljo was prepared by fermenting a mixture offaba bean (Viciafaba) flour, water extracts of safflower (Cartbamus tinctorius) and mustard (Brassica spp.\} seeds, salt and spices such as me (Ruta chalepensis), ginger (Zingber officinale), bishops weed (Canum copticum) and garlic(Allium porvum).The mixture was allowed to undergo natural fermentation for six days at 25±2°C. Quantitative changes in protein, carbohydrate, phosphorus compounds and mineral content of Siljo were investigated. Significant decreases (p0.05) in levels of total soluble, reducing and non reducing sugars, true protein and carbohydrate were observed during the fermentation process. The levels of free amino acids, non protein nitrogen and titratable acidity increased with fermentation time. At the sixth day of natural lactic acid fermentation, 58.3 % of phytic acid was hydrolysed in Siljo with subsequent increases in non phytate phosphorus. No apparent changes (p0.05) were observed in the concentration of total protein, calcium, iron and phosphorus as the fermentation progressed. The five day fermentation was judged to produce an optimum quality of Siljo.
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