Characterization of A FIIRO-Fabricated Stainless Steel, Solid State Fermentor by the Fermentation of Boiled Melon Seeds (Cucumis melo) into Ogiri.

Abstract

Results of the physico-chemical and biochemical parameters obtained from the fermentation of boiled melon seeds into ogiri in the FIIRO-fabricated stainless steel, solid state fermentor was observed to conform to observations in previous experiments on fermentation of boiled melon seeds and other leguminous seeds by various authors. Being a non-heated, double walled, and lagged piece of incubating chamber designed to enable a hygienic and controlled fermentation and to conserve the heat generated during fermentation, heat generated during fermentation was observed to be conserved leading to maintenance of a steady temperature of fermentation within the chamber. Invasion by rodents, flies, cockroaches and pathogens during fermentation was eliminated, thus leading to a hygienic fermentation. Thus, the fermentor can be said to meet the desired requirements for fermentation of melon seeds in the solid state and may also be used for the solid state fermentation of other leguminous seeds. This fermentor may thus be utilized to achieve a hygienic fermentation and also production of an acceptable ogiri of non-obnoxious odour and flavor and one that will not pose health hazard to the consumer.

Key words: controlled fermentation, solid state fermentation, boiled melon seeds, ogiri, stainless steel fermentor.