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Journal of Industrial Microbiology

, Volume 6, Issue 3, pp 211–214 | Cite as

Biochemical changes in fermented melon (egusi) seeds (Citrullis vulgaris)

  • Adela M. Abaelu
  • Daniel K. Olukoya
  • Veronica I. Okochi
  • Ezekiel O. Akinrimisi
Original Papers

Summary

Biochemical and sensory changes of Nigerian melon seeds fermented with fourBacillus strains isolated from African locust beans were studied. In all fermentations, the reducing sugar content doubled from a starting value of 45 mg/g. The total free amino acid content decreased for the first 40 h and then increased. WithB. licheniformis, B. subtilis andB. pumilis, there was a subsequent large increase in free amino acid content. The extracted oils in the fermentation product increased in saponification number and free acid content but decreased in iodine number. The sensory properties of theB. licheniformis product was similar to that of ogiri and that ofB. subtiis to Iru.

Key words

Food condiments Melon Bacillus Protein Fatty acids pH ‘In vitro’ 

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Copyright information

© Society for Industrial Microbiology 1990

Authors and Affiliations

  • Adela M. Abaelu
    • 1
  • Daniel K. Olukoya
    • 2
  • Veronica I. Okochi
    • 2
  • Ezekiel O. Akinrimisi
    • 2
  1. 1.Department of Biochemistry, College of MedicineUniversity of LagosLagosNigeria
  2. 2.National Institute for Medical ResearchLagosNigeria

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