[01] Nnenna E. Okoronkwo, Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria. [02] Isabel C. Emeh, Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria. [03] Elendu C. Onwuchekwa, Department of Microbiology, Abia State University, Uturu, Nigeria.

The phytochemical compositions and microbial load of the raw and traditionally processed Ricinus communis (castor oil – ogiri seeds) for different days were evaluated. The results revealed the presence of alkaloids, saponins, flavonoids, tannin and phenols. It was observed that the alkaloid value for both the cooked and raw samples were highest for cooked with a value of 42+0.01%, and that of raw, 44±0.13; while the phenolics contents were lowest for cooked, 1.24±0.01% and raw, 1.25±0.06%. However, the phytochemical contents of the samples were observed to decrease after cooking and subsequent fermentation from day 1 to day 5 of the seeds. It was also observed that among the isolated microorganisms, Basillus substillis and Salmonella Shigella dysenteria which increased highly as fermentation was left for more days were the predominant organisms. Therefore, since Salmonella Shigella dysenteria causes food poisoning and infection, it is recommended that efforts should be made to employ good hygienic condition during processing of castor oil seed traditionally, otherwise called ogiri. More so, the ogiri should be best taken after two days of fermentation since the microbial load increases highly from the third day which renders it unfit for consumption.

Castor Oil Seed, Fermentation, Microorganisms, Phytochemicals, Deterioration

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