Nutrient Evaluation Of Ogiri Seasoning Produced From Blends Of Fermented Soybean And Castor Oil Seed

ABSTRACT

Nutrient evaluation of ogiri seasoning produced from blends of fermented soybean and castor oil seed were determined. Proximate, anti-nutrient, microbial and sensory evaluation were conducted using standard methods. The dry matter ranges from (74.86 to 7.29 g/100g)  with Castor /Soy having the least value (74.86 g/100g) whereas, Castor oil seed had the highest value (79.29 g/100g), Moisture content (20.71 to 25.15 g/100g) and Castor oil seed had the least value (20.71 g/100g), Castor/Soy had the highest value (25.15 g/100g). The Ash content ranges from (2.86 to 3.42 g/100g), Soybean had the least value (2.86 g/100g) while Castor oil seed had the highest (3.42 g/100g), Crude fibre ranges from (1.07 to 2.12 g /100g), with protein (21.36 to 30.63 g/100g). The Anti-nutrient varied, with Saponin (1.23 to 1.44), Phytate (0.37 to 0.67) and Tannin (0.18 to 0.20). The sample showed minimal values for anti-nutrient properties. All products analyzed were lower than the safe limit of 4-9mg/100g. There were also minimal values for all the samples when compared to similar work done on ogiri. The microbial result varied from 1.22 to 4.21 108cfu/ml, with Soybean having the least value (1.22 108cfu/ml), whereas Castor/Soy had the highest value (4.21 108cfu/ml) result of the evaluation. The values for appearance, taste, texture, and mouth feel showed that castor oil seed was most preferred by the panelist.