Zeitschrift für Lebensmittel : Mikrobiologie, Sicherheit und Hygiene
Offener Zugang

Abstrakt

Antibakterielle und antioxidative Aktivität von Bacillus-Arten, die aus fermentierten Parkia biglobosa (iru) und Ricinus communis (ogiri) isoliert wurden – traditionell fermentierte afrikanische Speisegewürze

Temilade Ozabor

Iru and Ogiri are among the two most popular indigenous traditionally fermented condiments produced from leguminous proteins (Omafuvbe et al., 2004). Fermented African locust bean (Parkia biglobosa) is called iru in Yoruba and dawadawa in Hausa respectively (Odunfa et al., 1998). Ogiri is obtained by fermenting melon seeds (Citrullus vulgaris), fluted pumpkin (Telferia occidentallis) and castor oil seeds (Ricinus communis) (Olumuyiwa et al., 2004) which is mostly consumed among the Igbos. These seeds are used in the production of ogiri-egusi, ogiri-ugu and ogiri-igbo/isi (Olumuyiwa et al., 2004; Achi et al., 2005) which can be used as protein supplements and as a functional ingredients in food preparation. Soetan et al.