ABSTRACT
Ogiri condiments constitutes significant portion of the diet of many people, but are associated with problems such as having a short shelf life, characteristic putrid odour, stickiness and poor unattractive paste-clump form. Alkaline ogiri-egusi was developed using cornstarch extracts as binders in this study to obtain a powder form product. Proximate and microbial analysis were determined on the fermented ogiri-egusi blends immediately after production and after four (4) weeks of storage. There was significant difference (p<0.05) in the proximate composition (except fat content) upon production, with sample C (60 ogiri:10 cornstarch) having the highest mean values for moisture content (7.05%), crude protein(12.54%), ash(5.14%), while sample D (Control) scored highest carbohydrate (65.59%). The moisture and protein content of the samples increased after storage with sample C (60:10) still having the highest values of 14.23% and 22.21% respectively. There was reduction in the ash, fat, fibre and carbohydrate contents, highest values obtained for the reduced parameters were 2.04%, 7.21%, 1.39% and 60.87% respectively. The fungal count was as high as 4.2x105Cfu with Rhizopus stolofener, Aspergillus niger and Saccharomyces cerevisae being implicated, all of which died off upon storage of the samples. Identified bacteria were Pseudomonas aureginosa, Staphylococcus aureus and E. coli within the range of 1.0x105 to 1.4x105 Cfu/g. However, the microbial count increased after storage to a range of 1.32x105 to 2.70 x105Cfu/g with sample D (100% ogiri) having the highest count. This study suggests that ogiri-egusi can be blended with cornstarch in the ratio of 60:10 to produce a nutritional ogiri-egusi powder of good microbial standard.
TABLE
OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of Contents vi
List
of Tables ix
List of Figures x
List of Plates xi
Abstract xii
CHAPTER 1:
INTRODUCTION
1.1
Background of the Study 1
1.2
Statement of Problem 2
1.3
Justification of the Study 3
1.4
Aims and Objectives of the Study 3
CHAPTER 2: LITERATURE
REVIEW
2.1 Description
of Melon Seed (Egusi) 4
2.1.1 Nutritional
Composition of Melon seed 5
2.1.2 Uses
of Melon seed 8
2.2 Origin
and Description of Maize 8
2.2.1 Maize
Kernel Anatomy and its Nutrient Composition 9
2.2.2 Corn
Starch 10
2.3 Food
Condiments 11
2.4 Fermentation 14
2.4.1
Alkaline Fermentation 15
2.4.2 Fermentation
and its effects on foods 17
2.4.3 Microbiology
of African fermented condiments 19
2.5 Ogiri 21
2.5.1 Ogiri-egusi 23
2.5.2 Effects
of Packaging Material on Ogiri-egusi 24
CHAPTER 3:
MATERIALS AND METHODS
3.1
Sources of Raw Material 26
3.2 Sample
Preparation 26
3.2.1 Production
of Ogiri-Egusi using corn starch extract as binders 26
3.3 Proximate
Composition 32
3.3.1 Determination
of Moisture Content 32
3.3.2 Determination
of Ash Content 32
3.3.3 Determination
of Fat 33
3.3.4 Determination
of Crude Fiber 34
3.3.5 Determination
of Crude Protein 34
3.3.6 Determination
of Carbohydrate 35
3.3.7 Determination
of Total Energy 36
3.4 Microbial
Analysis 36
3.4.1 Sterilization 36
3.4.2 Method
of Microbial Analysis 37
3.4.3 Biochemical
Characterization Methods 38
3.5 Statistical
Analysis 41
CHAPTER 4: RESULT AND
DISCUSSIONS
4.1 Pictorial Presentation of Powdered
Ogiri-Egusi Produced From Egusi and
Cornstarch
Blend 44
4.2 Proximate composition of Ogiri-Egusi
Produced using Corn Starch as Binders 45
4.2 Proximate Composition of Ogiri_Egusi
Samples after Four Weeks of Preservation 48
4.3 Fungal Count of the Ogiri Egusi Samples 50
4.4 Microbial Count of Ogiri Egusi Samples 52
4.5 Microbial Count of Ogiri-Egusi Samples
after Four Weeks of Preservation 54
CHAPTER 5: CONCLUSION AND
RECOMMENDATIONS
5.1 Conclusion
57
5.2 Recommendations
57
REFERENCES 58
LIST
OF TABLES
Table 2.1 Proximate Composition of Melon
Seed 6
Table 2.2 Mineral Composition of Melon
Seed 7
Table 3.1 Formulation of blends 31
Table
3.2: Microbial Biochemical Test 42
Table
3.3: Fungal Isolates 43
Table
4.1 Proximate Composition of the Ogiri-Egusi Samples on Production 46
Table 4.2 Proximate Composition of the
Ogiri-Egusi Samples after Four (4) Weeks of Preservation 49
Table 4.3 Fungal count of the Ogiri-egusi
Samples on production 51
Table 4.4 microbial count of the
ogiri-egusi Samples on production 53
Table 4.5 Microbial count of the
ogiri-egusi Samples after 4 weeks of Preservation 55
LIST
OF FIGURES
Figure
3.1: Production of powdered Ogiri-egusi 28
Figure
3.2: Flow diagram for production of corn starch 30
LIST
OF PLATES
Plate 1: Corn 26
Plate 2: Egusi Seeds 26
Plate 3: Ogiri-Egusi 44
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Ogiri is a food condiment produced from
the fermentation of melon seed and is adjudged to be an indigenous fermented
soup condiment which is used as flavouring agent whose character and
organoleptic properties depend on microbial activities (Nwosu et al., 2000). It has a grey colour with
porous structure and sharp smell when in a raw state but the dry form has a
less pungent smell. The production of ogiri has been limited to household level
and only women are involved in its production. This condiment is consumed among
the ‘Yorubas’ and ‘Igbos’ who are largely found in the south Western and
Eastern part of Nigeria. The production of ogiri involves solid fermentation of
melon seed
Ogiri-egusi is produced by traditional
methods of uncontrolled solid substrate fermentation of melon seeds “Citrullus Vulgaris” (Achi, 2005). The
raw seeds are boiled, the water drained and allowed to ferment naturally for
four days in clay pots. The fermented seeds are then smashed into pastes,
wrapped in leaves and kept over a fire place to dry. In Nigeria, melon is
usually cultivated in the South-Eastern part and is usually inter-planted with
yam and cassava where it serves as a cover crop (Ogueke and Nwagwu,
2007).Ogiri- Egusi is also known to contribute to the caloric and protein
intake and are generally added to soups as low-cost meat substitute by
low-income families in Nigeria (Adewusi et
al., 2004).
Melon seeds contain good levels of crude
protein which are similar to soya bean and fluted pumpkin. Crude protein
contents of melon seed ranges from 24.3 to 41.6% (Fokou et al., 2004) while fat content ranges from 42.9-57.3% (David and
Aderibgbe 2010, Fokoul et al.,). oils
from melon seeds contain over 60% of Linoleic acid which is an essential fatty
acid, 22% saturate acids (including myristic, palmitic, stearic acids) and 78%
unsaturated fatty acids (Ogunsua, 2000). Egusi is a good source of essential
amino acids especially tryptophan and methionine, carbohydrate contents of
melon seeds range from 4.56-13.3% (David and Aderibigbe 2010, Foukou et al., 2004).
The bulk of the indigenous fermented
condiments of Nigeria are found in the Southern states of Nigeria. Interstate
trade and relocation has however, widened the scope of the spread throughout
the country and beyond. Ogirií have played major roles in the food habits of
communities in the rural regions serving not only as a nutritious non-meat
protein substitute but also as condiments and flavouring agents in soups and
sauces. They have potential good uses as protein supplement and as a functional
ingredient. Soups are the main sources of protein and minerals and one of the
ways to improve the diet is to improve the nutrient content of soups. The
traditional fermented foods contain high nutritive value, better digestibility
and developed a diversity of flavours, aroma and texture in food substrates
(Ibeabuchi et al., 2013).
1.2 STATEMENT OF PROBLEM
Although ogiri condiment constitutes
significant proportion of the diet of many people, they are associated with
some problems such as having a short shelf life, objectionable packaging
material, the characteristic putrid odour and stickiness (Ibeabuchi et al., 2013) this results to the
production of condiment largely on a traditional small-scale, house- hold basis
under highly variable conditions.
Ogiri-egusi, a product of indigenous
fermentation of melon seeds is one of such numerous fermented product faced
with the problem of industrialization. Its poor ineffective and unattractive
paste-clump form has led to the product’s very short life and reduced
commercial usage.
1.3
JUSTIFICATION OF THE STUDY
It is envisaged that the production of
alkaline fermented ogiri-egusi and blending together with cornstarch extracts
as binders to obtain a powder can be the introduction of the old popular
traditional seasoning product in the more convenient form, better suited to
compete with the other forms of soup condiments like magi cubes (Monosodium
glutamate based salts) which is not consumed by many people because of its
health related problems.
This study will also improve the prospect
of industrialization of the locally produced ogiri-egusi condiments.
1.4
OBJECTIVES OF THE STUDY
The main objectives of this study is to
develop alkaline fermented ogiri-egusi using cornstarch as binders.
The
specific objectives of the research include:
i.
To produce ogiri-egusi
from fermented melon seed
ii.
To use cornstarch extract
as binders in the production of ogiri-egusi.
iii.
To determine the
proximate and microbial composition of the produced powdered ogiri-egusi upon
production and after four weeks preservation
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