Microbiological And Biochemical Changes In The Traditional Fermentation Of Mushroom For "Ogiriero" A Nigerian Food Condiment
ABSTRACT
Fresh mushroom was processed and
fermented to produce ogiriero, a type of Nigeria food condiment. During
fermentation, bacterial populations, changes in pH, titrable acidity and
proximate composition were measured over a 72h period. The traditional
production of "Ogiriero" from the fermentation of Mushroom involves
predominantly Bacillus species. Although micrococcus species and Staphylococcus
species were present in relatively low numbers at the onset of the
fermentation, they do not appear to play any major role in the fermentation
process. The bacterial population, pH and moisture content increased with
fermentation. The treatable acidity increased in the first 24 hours and then
dropped as fermentation progressed there was a decrease in total soluble sugar
level while the reducing sugar increased in the first 24 hours and dropped.
Proximate composition changes showed increase in protein, ash and crude fat
decreased significantly in fermented samples. Fermented – as a rich source of
protein, offer potential substitute for meat and cultured dairy products.
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MADUFORO, W (2021). Microbiological And Biochemical Changes In The Traditional Fermentation Of Mushroom For "Ogiriero" A Nigerian Food Condiment . Mouau.afribary.org: Retrieved Nov 16, 2024, from https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-the-traditional-fermentation-of-mushroom-for-ogiriero-a-nigerian-food-condiment-7-2
WISDOM, MADUFORO. "Microbiological And Biochemical Changes In The Traditional Fermentation Of Mushroom For "Ogiriero" A Nigerian Food Condiment " Mouau.afribary.org. Mouau.afribary.org, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-the-traditional-fermentation-of-mushroom-for-ogiriero-a-nigerian-food-condiment-7-2. Accessed 16 Nov. 2024.
WISDOM, MADUFORO. "Microbiological And Biochemical Changes In The Traditional Fermentation Of Mushroom For "Ogiriero" A Nigerian Food Condiment ". Mouau.afribary.org, Mouau.afribary.org, 01 Jul. 2021. Web. 16 Nov. 2024. < https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-the-traditional-fermentation-of-mushroom-for-ogiriero-a-nigerian-food-condiment-7-2 >.
WISDOM, MADUFORO. "Microbiological And Biochemical Changes In The Traditional Fermentation Of Mushroom For "Ogiriero" A Nigerian Food Condiment " Mouau.afribary.org (2021). Accessed 16 Nov. 2024. https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-the-traditional-fermentation-of-mushroom-for-ogiriero-a-nigerian-food-condiment-7-2