Volatile Constituents of Ogiri-Igbo Condiment Produced by Traditional Alkaline Fermentation of Castor Oil Bean (Ricinus communis)
This study was undertaken to determine and compare the volatile profiles of ogiri-igbo using 2% NaCl and 2% lime. Volatile components of traditionally fermented castor oil bean condiments (ogiri-igbo) were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Interpretation on mass spectrum GC-MS was conducted using the database of National Institute Standard and Technology (NIST) having more than 62,000 patterns. The three samples include fermented castor oil bean condiments (ogiri-igbo) with 2% NaCl, 2% lime and without 2% NaCl/lime. A total of 150 volatiles were identified in the ogiri samples. Esters, terpenes, alcohols, acids, ketones, pyrazine, amines, amides and other additional compounds were established and authenticated. However, esters, terpenes, alcohols, acids, ketones, pyrazine, amines and amides accounted for over 50% of the volatile compounds produced in the traditionally fermented castor oil bean condiments. The predominant volatile compounds identified in 2% NaCl ogiri-igbo were esters (14%), ketones (14%), amides (12%) and terpenes (10%). Esters (14%) and terpenes (12%) were more abundant in ogiri-igbo without NaCl/lime. However, 2% lime ogiri-igbo had 10% amines and amide each as the predominant volatile compounds. Most of the identified volatile compounds contribute significantly to the flavour and taste of fermented castor oil bean condiments (ogiri-igbo).
NAJ supports free online communication and exchange of knowledge as the most effective way of ensuring that the fruits of research and development practice are made widely available. It is therefore committed to open access, which, for authors, enables the widest possible dissemination of their findings and, for readers, increases their ability to discover pertinent information. The Journal adopts and uses the CC: BY license and is open access. This license lets others distribute, remix, adapt, and build upon your work, even commercially, as long as they credit you for the original creation. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the Journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. Copyright for articles published in this Journal is retained by the Journal.