J. S. Orsar

Effect of Controlled Fermentation of Ogiri, on the Nutritional Composition, Mineral Profile, and Sensory Acceptability Using Bacillus subtilis as Starter

J. S. Orsar, I. O. Ogbonna, G. M. Gberikon, B. V. Ado & O. O. Tanko · European Journal of Nutrition & Food Safety · 2026

Ogiri is a traditional African fermented condiment made from oil-rich seeds such as melon (Citrullus vulgaris) or castor oil seeds (Ricinus communis), used as a flavouring in sauces and soups. This study investigated the fermentation characteristics, nutritional composition, mine...