Biochemical studies on owoh--a Nigerian fermented soup condiment from cotton seed
1992
Sanni, A.I. | Ogbonna, D.N.
The effect of fermentation on the biochemical composition of cotton seed and the fermented product owoh is reported. There was a reduction in the gossypol content of cotton from 0.055 mg g-l in the unfermented seed to 0.015 mg g-l in the fermented product. Apart from potassium, an increase in all the mineral elements in owoh was obtained, while a decrease in the values of total lipids, ash and crude fibre was recorded. A decrease in the total nitrogen and protein is also reported. Enzyme activities during fermentation revealed an initial increase in amylase activity with a peak at 12 h followed by a sharp decline at 24 h. For proteinase, high activity culminating in a peak at 24 h and a decline at 48 h was observed. However, there was a gradual increase in the lipase activity until the end of fermentation.
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