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 Serratia spp 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 of ogiri 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 Aim and 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
LIST OF TABLES
Table Title Page
1 Morphological
and Biochemical Characteristics of Bacteria isolates from
Ogiri 41
2 Morphological
Identification and Characterization of Fungal Isolates 42
3 Total viable count of isolate of
fermenting Ogiri 43
4 PH and Temperature values of fermenting ogiri 44
5 Proximate
analysis of Ogiri samples 45
6
Microbial Succession during
fermentation 46
CHAPTER
ONE
1.0 INTRODUCTION
A condiment is a substance applied to food in the
form of a sauce, powder, spread or anything similar, to enhance or improve the flavor.
Fermentation has been used for several thousand years as an effective and low
cost means to preserve the quality and safety of food. In Nigeria and most
African countries, condiments such as fermented locust bean (Iru), fermented
melon seed (Ogiri), fermented soybeans (Dawadawa), fermented cotton seed
(Ogiri) and fermented pigeon pea were widely used to season food. The
production of condiments is largely on a traditional small-scale, household
basis under highly variable conditions (Budwole, et al., 20016).
Fermentation is usually carried out in a moist solid
state, involving contact with appropriate microorganism at the ambient
temperature of the tropics. Animals and plants tissues, subject to the action
of microorganisms and/or enzymes to give desirable biochemical changes and
significant modification of food quality are referred to as fermented food(Anderson
et al., 2015).Fermentation is the
oldest known form of food biotechnology. Food fermentation involves mixed culture
of microorganism that grow simultaneously or in succession. According to Arotupin et al. (2007) the traditional fermented food
contains high nutritive value of some local foods and developed a diversity of
flavour, aromas and texture in food substances. Some of these local
foods include seasonings. Over 500 seasonings are made up from plants, some are
cultivated while some grow wild.
Citrillus Vulgaris (melon seed) is one of
the condiments consumed in the eastern and western part of Nigeria, especially
the ‘ijebu’ ethnic groups. Ogiri which is an oily paste produced from melon seed
food condiment prepared by the traditional methods of uncontrolled solid state
fermentation of melon seed(Citrillusvulgaris)
(Achi 2000). The production process is still a traditional family art and the
fermentation is by chance inoculation (Odunfa, 1985).
Castor
bean plant (Ricinus Communis) “ogiri”,
is another food condiment which is a native of tropical Africa, cultivated in
several varieties for the oil found in its leaves and for its bold foliage
(Alber and Alber, 2009). The “stalked” leaves consist of usually eight
radiating, pointed leastlets with slightly serrated edges and prominent central
veins. Many varieties are green, but some are reddish brown (Cooper and
Johnson, 2009). The flowers are green and inconspicuous, but pink or red in the
pigmented varieties. Many stamens are near the base and branching pistils are
near the top of the flower. The soft-spinned fruits containing attractively
mottled seeds are distinctive features of the plant .It isgrown as an
ornamental in gardens, sometimes as a houseplant and also grows as a weed. It
is an annual plant in the south and a perennial in the tropic and it may reach
“15 feet tall outdoors”. It is a woody herb belonging to the family of
Euphorbiacea (spurge).
“Ogiri” is a seasonings
produced from Castor oil bean (Ricinus Communis)
by traditional fermentation processes (Atanda and Akpan, 2005). “Ogiri” is use
as a flavoring agent in soups, sauces and bean plant (Ricinus Communis); are poisonous to people, animals and insects. One
of the main toxic protein is “ricin” named by Stillmark in 1888 when he tested
the beans extract on red blood cells and saw them agglutinate. Now we know that
the agglutination was due to another toxin that was also present, (R C A)
Ricinus Communis Agglutinin. Ricin is a potent cytotoxin but a weak
hemagglutinin, whereas RCA is a weak cytotoxin and a powerful hemagglutinin.
Poisoning by ingestion of ricin, not RCA, because RCA dose not penetrate the
intestinal wall, and does not affect red blood cells unless given
intravenously. Castor beans are used as an ingredient in some animal feeds
after the oil has been extracted or inactivated by heating for 20 minutes at
140oC.Ogiri can also be produced from other food condiments such as
fluted pumpkin (Telfairiaoccidentalis)
(Odibo et al, 1990; Omafuvbe and
Oyedapo, 2000). The proximate composition indicates that ogiri were widely used
to taste to food and could contribute to protein, liquid and mineral daily
intake when used liberally a done in several homes where the expensive animal
product are a luxury one. We can also produce ogiri from Citrillislanatus which is the regular substrate used for the
production of ogiri. All these condiments (ogiri) are used during cooking to
serve as spice.
1.1 AIM AND OBJECTIVES
The
aim of this study is to determine the production and proximate analysis of
ogiri condiments from various substrates.
1.2 OBJECTIVES
1.
To determine the proximate composition of ogiri.
2.
To determine microbial succession during ogiri fermentation process.
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Buyers has the right to create
dispute within seven (7) days of purchase for 100% refund request when
you experience issue with the file received.
Dispute can only be created when
you receive a corrupt file, a wrong file or irregularities in the table of
contents and content of the file you received.
ProjectShelve.com shall either
provide the appropriate file within 48hrs or
send refund excluding your bank transaction charges. Term and
Conditions are applied.
Buyers are expected to confirm
that the material you are paying for is available on our website
ProjectShelve.com and you have selected the right material, you have also gone
through the preliminary pages and it interests you before payment. DO NOT MAKE
BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.
In case of payment for a
material not available on ProjectShelve.com, the management of
ProjectShelve.com has the right to keep your money until you send a topic that
is available on our website within 48 hours.
You cannot change topic after
receiving material of the topic you ordered and paid for.
Login To Comment