Production And Proximate Analyses Of Ogiri Condiment From Different Substrates

ABSTRACT

The aim of this study determine the production and proximate analysis of ogiri condiments from various substrates. A total of three (3) African condiments were gotten from Ubani Main market, Umuahia, Abia State and transported to the laboratory for microbiological analysis. 1g of sample was diluted serially in ten folds dilution blanks and properly mixed with sterile glass rod. The 0.1ml of diluted sample was introduced into a sterile plate and molten sterile agar medium was poured. The media used were Nutrient agar (NA), MacConkey agar, De Man Rogosa and Sharpe agar (MRS) and Peptone Water Broth (PWB). The plates were rotated gently to disperse the inoculum in medium and allowed to solidify. Then the plates were incubated at 37oC. A total of six bacteria generally identified as Streptococcus ,Enterobacter spp, Proteus spp, Bacillus spp, Echerichia coli, and Serratiaspp  were isolated from the fermenting seed.The total heterotrophic count ranged from  7.1 x 10 to 2.1 x 10, Total coliform count ranged from 6.1 x 10 to 1.6 x 10, while total fungal count ranged from 5.7 x 10 to 2.6 x 10.The proximate analysis of ogiri sample. The proximate analysis of ofogiri samples shows that Melon ranged from 44.86±0.50 to 3.75±0.02, Castor ranged from 45.98±0.04 to 2.44±0.03 while Pumpkin ranged from 36.96±0.36  to 2.53±0.05.The pH of four fermenting seeds namely castor and pumpkin, melon increased gradually from 5.5 at 0 hr to 6.4 after 72 hours. The temperature roles ranging from 280C to 330C at the end of fermentation.shows the proximate composition of the samples. There was significant difference (p≤0.05) in the moisture content of the samples but the moisture content ranges 5.63 to10.84%Castor seed recorded the highest moisture content while the pumpkin recorded the least with 5.63%. Variation in moisture content can be attributed to different processing methods. There was a significant difference (p≤0.05) in the ash content of the samples. Ash content gives the reflection of the mineral composition of the samples. It ranges from 4.21% to 6.36%, the ash content shows that the samples were rich in mineral. There was a significant difference (p≤0.05) also in crude protein content of the samples; melon had 34.50%.From the result of this analysis carried out it indicated that a number of bacterial and fungal species are involved in the fermentation of the melon, castor, and pumpkin but can be avoided by having the ogiri boiled properly before use. 

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iv

Acknowledgment ﾿ v

Table of contents ﾿ vi

List of Tables ﾿ viii

Abstract ﾿ ix

CHAPTER ONE

1.0 Introduction ﾿ 1

1.1 Aimand Objectives ﾿ 3

1.2 Objectives ﾿ 3

CHAPTER TWO

2.0 Literature review ﾿ 4 ﾿

2.1 Traditional fermentation condiment in Nigeria ﾿ 15

2.1.1. Ukpaka (Pentaclethra macrophylla) ﾿ 16

2.1.2. Ogiri (Ricinus Commnuis) castor oil or melon paste. ﾿ 16

2.1.3. Dawadawa (Parkia Biglobosa) ﾿ 17

2.1.4. Watermelon (Citrillus lanatus) ﾿ 17

2.1.5. ﾿ Okpeye(Prosopis Africana seeds) ﾿ 18

2.1.6 ﾿ Melon    ﾿ 19

2.1.7.Fluted pumpkin (Telfairia occidentalis) ﾿ 22

2.2 Nutritional Quality of Fermented Condiments ﾿ 22

2.2.1 The effect of Processing on the Nutritional Quality of ﾿ 23

fermented Condiments

2.3 ﾿ Names and substrates of fermented condiments ﾿ 24

2.4 ﾿ Microorganisms associated with fermented ogiri condiment ﾿ 26

CHAPTER THREE

3.0 Materials and Methods ﾿ 30

3.1 Collection of Sample ﾿ 30

3.2 Media used ﾿ 30

3.3 Sterilization ﾿ 30

3.4 Preparationof Substrate for fermentation ﾿ 30

3.4.1 Castor oil bean seed ﾿ 30

3.4.2 ﾿ Melon seed ﾿ 31

3.4.3 ﾿ Fluted Pumpkin seed ﾿ 31

3.5 Microbiological Analysis ﾿ 31

3.6 Characterization of isolates ﾿ 32

3.6.1Gram staining ﾿ 32

3.7 Biochemical cultural characteristics ﾿ 33

3.7.0 Catalase Test ﾿ 33

3.7.1 Coagulase Test ﾿ 33

3.7.2 Citrate Test ﾿ 33

3.7.3 Motility, Indole, Urease Test (MIU) ﾿ 33

3.7.4 Triple Sugar Iron Test ﾿ 34

3.7.5 Oxidase Test ﾿ 35

3.8 Proximate analysis ﾿ 35

3.8.1 Moisture content Determination ﾿ 35

3.8.2 Total Ash Determination ﾿ 36

3.8.3 Crude Protein Determination ﾿ 36

3.8.4 Fat content determination ﾿ 37

3.8.5 Crude Fibre Determination ﾿ 38

3.8.6 Carbohydrate Determination ﾿ 38

3.8.7 Temperature and ph determination ﾿ 39

CHAPTER FOUR

4.0 Results ﾿ 40

CHAPTER FIVE ﾿

5.0 Discussion ﾿ 47 ﾿

5.1Conclusion ﾿ 50

5.3 Recommendation    ﾿ 50

References ﾿ 51