Changes in enzyme activities during the fermentation of
castor oil bean seeds using B. subtilis as monoculture
starter

Ojinnaka M.C; Ojimelukwe P.C; Ezeama; C.F

African Journal of Food Science and Technology

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Changes in enzyme activities during the fermentation of castor oil bean seeds using B. subtilis as monoculture starter

Abstract

Ojinnaka M.C, Ojimelukwe P.C and Ezeama, C.F

B. subtilis monoculture starter isolated from traditional fermenting castor oil bean condiment was used to inoculate three different samples of castor oil bean mash namely B1 ( 0% NaCl/Lime), B2 (2% NaCl), B3 (3% Lime). The investigation into the enzyme activities during the fermentation of castor oil bean into ogiri revealed presence of proteinase, lipase and amylase enzymes using High Performance Liquid Chromatography. The sample containing 0% NaCl/lime had higher values for the three enzymes. The proteinase enzyme values ranged from 1.79 – 2.55 μg/ml for the three samples while the lipase enzyme activity ranged from 3.59 – 6.23 μg/ml. The amylase activity ranged from 2.35 – 4.20 μg/ml. It was also observed that the enzyme values increased as the fermentation time progressed from 0 – 96h in all the fermented castor oil bean samples.

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