Plant Foods for Human Nutrition

, Volume 30, Issue 3–4, pp 181–185 | Cite as

Biochemical changes during the fermentation of castor oil (Ricinus communis) seeds for use as a seasoning agent

  • Emmanuel O. Anosike
  • Chibogwu K. Egwuatu


Castor oil seeds were fermented under conditions commonly used in some local communities in Eastern Nigeria. Levels of selected biochemical constituents of fermented seeds were compared with those of unfermented seeds. The free amino acids — phenylalanine, tryptophan, tyrosine, serine, glutamic acid, cysteine, and gluamine — were detected by using thin-layer chromatography in the fermented sample extract, while none were detectable in the extract of unfermented seeds. Lipid analysis showed that the fermented seeds contained more unsaturated fatty acids than the unfermented seeds. Glutamine produced by the microorganisms responsible for fermentation is probably responsible for the characteristic flavor of foods seasoned with fermented castor oil seeds, known locally as ogiri.


Fermentation Glutamine Tryptophan Glutamic Acid Phenylalanine 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Altschul AM (1958) Processed plant foodstuffs. New York: AcademicGoogle Scholar
  2. 2.
    Hargreaves GH, Owen LN (1947) Reactions of carbinols in the presence of alkali. Scission of ricinoleic acid. J Chem Soc [Part 1] 753–756Google Scholar
  3. 3.
    Levy M, Bengalia AE (1950) The influence of temperature and pH upon the rate of denaturation of ricin. J Biol Chem 186:829–847Google Scholar
  4. 4.
    Plummer DT (1971) An introduction to practical biochemistry. New York: McGraw-HillGoogle Scholar
  5. 5.
    Reid JSG, Maier H (1970) Formation of reserve galactomannan in the seeds ofTrigonella foenum-graceum. Phytochemistry 9:513–520Google Scholar
  6. 6.
    Smith I, Feinberg JG (1972) Paper and thin layer chromatography and electrophoresis. London: LongmanGoogle Scholar
  7. 7.
    Vaughan JG (1970) The structure and utilization of oil seeds. London: Chapman and HallGoogle Scholar

Copyright information

© Martinus Nijhoff/Dr. W. Junk Publishers 1981

Authors and Affiliations

  • Emmanuel O. Anosike
    • 1
  • Chibogwu K. Egwuatu
    • 1
  1. 1.Department of BiochemistryUniversity of NigeriaNsukkaNigeria

Personalised recommendations