Comparative Sensory And Microbial Analyses Of Ogiri Produced From Castor Seedricinus Communis), Soya Bean (Glycine Mar), Egusi (Citrullus Vulgaric) And African Locust Bean (Parku, Biglobosu)

ABSTRACT

 The comparative sensory and microbiological analysis of Ogiri produced from castor oil seed, Africa Locust bean, soy beans, and melon seed respectively in wet and dry forms were studied. The sensory attributes evaluated in the Ogiri samples includes taste, aroma, colour and general acceptability. The result of the sensory analysis showed that all samples were acceptable at 5% level of significance using Duncan test. The Ogiri made from castor seed (wet) and Ogiri made from soy bean in dried form was analysed as the most preferred samples, while Ogiri made from African Locust bean was the least preferred sample. The microbial analyses of the Ogiri samples showed that the participatory microorganisms evident in the fermentation process includes; Bacillus species, Micrococcus spsecies, Pichia species, Rhizopus species, Mucor species and Debaryoinyces species. The microbial growth observed after 24-72 hours of inoculation of the Ogiri samples showed values ranging from 4.0 x to 2.2 x 106 cfulg across the sample in nutrient agar inoculation and 2.0 x 1 to 9.6 x 1 6 in saboraud dextrose agar. Samples of castor seed gave the highest microbial growth after 72 hours followed by soy bean samples, Egusi samples and African locust beans samples in Nutrient agar and Saboraud dextrose agar inoculation respectively