A STUDY ON THE PHYSICOCHEMICAL PROPERTIES OF BACILLUS FERMENTED CASTOR OIL BEAN CONDIMENT

A study was conducted to assess the physicochemical properties of three fermented castor oil bean samples. B.subtilis monoculture starter previously isolated from spontaneously fermenting castor oil bean was used to inoculate three different portions of castor oil bean mash : B1 ( 0% NaCl/Lime), B2 (2% NaCl), B3 (3% Lime). Results of the physicochemical studies show that the pH, temperature, total viable count, ricin and ammonia contents increased steadily as fermentation period progressed from 0 ? 96h. Sample B1 had higher pH and temperature values of 7.15 and 29.27oC than the other two samples. The ammonia content of sample B2 was significantly higher than B1 and B3 with 0.54 ?g/ml. The ricin content of the three samples were all low (0.06 ? 0.08 ?g/ml) and are within the safe limit for human consumption.