Molecular Characterization of Bacteria Associated with the Spontaneous Fermentation of Bambara Nut in “Ogirri”
Fermentation is one of the oldest methods of food preservation known to man. Oil seeds and legumes have been fermented to give condiments. Molecular characterization of the bacteria associated with the spontaneous fermentation of Bambara nut (Vigna subterranea) seeds into “Ogirri” was carried out. Vigna subterranea seeds were subjected to pre-treatments of soaking and boiling and spontaneously fermented in 3 setups for a period of 96 h at 28±2 0C to yield ogirri product.