Scientists from Nigeria performed an experiment to analyse the effect of period of fermentation on the nutrients of castor oil seeds. Castor oil seed was dehulled, boiled an
d wrapped in a banana leaf. The wrapped seed was kept in a basket and allowed to ferment for four days. The package was unwrapped daily to remove 250g of fermenting cotyledon and dried at 60°C to terminate the fermentation process.
Results showed that the fermented castor oil seeds exhibited increase in moisture, crude protein, crude fibre, carbohydrate, potassium and zinc. The lysine content also significantly increased on the fourth day.
I am writing from El Salvador, I´m working on a project of extracting castor oil
for pharmaceutical use. I´d like to know how long can you store castor seed
without losing its properties or start to ruin.
I would appreciate your answer.
Rgds.
Alexander Gamez