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 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 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

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 (RicinusCommunis) “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 (RicinusCommunis) by traditional fermentation processes (Atanda and Akpan, 2005). “Ogiri” is use as a flavoring agent in soups, sauces and bean plant (RicinusCommunis); 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) RicinusCommunis 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 140^oC.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.

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