ABSTRACT
The effect of packaging material on the proximate, physiochemical, microbial and sensory properties of ogiri made from melon seed (Citrulus vulgaris) castor oil seed and sesame seeds (sesame indicum) respectively using the traditional fermenting method. The seeds were dehulled, boiled and wrapped with banana leaf and aluminum foil before fermented. The six ogiri condiments varied significantly on the proximate analysis, physiochemical and microbial loads, but showed no significant difference on the sensory properties. The pH of the samples showed a decrease in the ogiri wrapped with foil with 7.40-7.03, 7.12 – 6.87, 7.35-7.11 on the melon seed castor oil seed and sesame seeds respectively. There was significant differences (P<0.05) on the moisture, crude protein, crude fibre, fat, ash and carbohydrate composition of the condiments. The Ogiri wrapped with foil showed an increase after fermenting in moisture, fibre and ash with 21.85-24.13%, 10.06 – 13.62% and 3.65-3.98% on the ogiri, made from melon seed and 10.04 – 17.53%, 21.84-24.15% and 2.34-2.56% on the ogiri made from castor oil seed, while 16.75-19.07%, 8.11-11.03% and 3.14-3.40% with ogiri from sesame seeds respectively, Bacillus species was the most predominant microorganism in the fermented seeds and the sensory evaluation showed no significant difference on the packaging materials of the ogiri condiment. It is therefore recommended that information concerning packaging with aluminum foil should be made through public awareness campaign.
TABLE
OF CONTENTS
Title
Page i
Certification ii
Dedication iii
Acknowledgements vi
Table
of Contents vii
List
of Tables viii
Abstract xi
CHAPTER ONE
1.0 Introduction 1
1.1 Background
of the Study 1
1.2 Statement
of Research Problem 2
1.3 Aim
and Objectives of the Study 3
1.4 Scope
of the Study 3
1.5 Limitations
of Locally Produced Condiments to be Improved 4
CHAPTER TWO
2.0 Literature Review 5
2.1 Origin
and Spread of Melon Seeds (Citrulus
vulgaris) 5
2.1.1 Nutritional
composition of Melon Seeds 5
2.1.2 Functional
Properties of Melon Seeds and other Products 6
derived from Melon
Seeds 7
2.1.3 Origin
of Castor Oil Seeds (Ricinus communis) 7
2.1.4 Nutritional
Composition of Castor Oil Seeds 8
2.1.5
Functional Properties of Castor Oil
seeds and other
Products derived from Castor Oil Seeds 8
2.1.6 Sesame
Seeds (Sesamum indicum) 8
2.1.7 Nutritional
Composition of Sesame Seeds 9
2.1.8
Functional Properties of Sesame Seeds
and other Products
derived
from Sesame Seeds 9
2.2 Fermentation 10
2.2.1 Importance
of Fermentation 11
2.3 Fermented
Condiments in Nigeria 12
2.3.1 Importance
of Fermented Condiments in Nigeria 13
2.3.2 Safety
of Fermented Condiments 13
2.3.3 Uses
of fermented food condiments(Ogiri) 13
2.4 Microbial
Flora of Fermented Condiment (Ogiri) 14
2.4.1 Bacillius
subtilis 15
2.4.2 Saccharomyces
cerevisiae 15
2.5 The
Biochemical Changes involved in Fermentation of Ogiri
from Oil Seeds 15
2.6 Health
Related Hazards Associated with Ogiri 16
2.7
Effect of Processing on the Nutritional Composition of Ogiri 17
2.8 Effect
of Fermentation on the Carbohydrate Content of Ogiri 17
2.9 Effect
of Fermentation on the Fat Content of Ogiri 18
2.10 Effect
of Fermentation on the Ash Content of Ogiri 18
CHAPTER THREE
MATERIALS AND
METHODS
3.1 Raw
Materials Collection 19
3.2 Sample
Preparations 19
3.2.1 Preparation
of Fermented Condiment from Melon Seeds 19
3.2.2 Preparation
of Fermented Condiments from Castor Oil Seeds 21
3.2.3 Preparation
of Fermented Condiments from Sesame Seeds 23
3.2.4 Sample
Codes 25
3.3 Modes
of Storage of Ogiri 26
3.4
Methods of Analysis 26
3.4.1
Moisture Content Determination 26
3.4.2
Determination of Crude Protein Content
of the Condiment 27
3.4.3 Determination
of Crude Fat Content of the Condiments 27
3.4.4 Determination
of Ash Content of the Condiments 28
3.4.5 Determination
of Crude Fibre Content of the Condiments 28
3.4.6 Estimation
of Carbohydrate Content of the Condiments 30
3.5 pH
Determination 30
3.6 Microbial
Analysis 31
3.7 Statistical
Analysis (ANOVA) 33
CHAPTER FOUR
RESULT AND
DISCUSSION
CHAPTER FIVE
CONCLUSION AND
RECOMMENDATION
5.1 Conclusion
42
5.2 Recommendation
42
References 43
LIST OF
TABLE
Table 4.1 Proximate
Composition Of Ogiri 37
Table 4.2: Physiochemical
Composition of Ogiri 38
Table 4.3 Sensory
Evaluation of the Ogiri 39
Table 4.4 Microbial
Load of the Ogiri 41
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND
OF THE STUDY
‘Ogiri’
is a local condiment in form of oily paste with strong putrial and ammoniacal
odor made from some fermentation vegetable proteins (oil seeds). It is a
popular soup condiment in many parts of Nigeria particularly in Abia, Enugu,
Anambra, Imo, Ondo, Rivers, Benue and Plateau States.
“Ogiri”
can be in various form such as solid, semi solid (paste) depending on the type
of raw material (legume seed) used in the production of it. However, when it is
in solid form, it can be put into shapes like circlus (flat), triangular
quadrilaterals.
Types
of ogiri are, Dawadawa “Iru”, ogiri, nwan”, “Igba – Apara”, “Ukpaka (ugba”,
ogiri – sara”. (Onwuka (2003).
However, “dawadawa and “ogiri” are
used as condiments in soup, sauce and porridge and ogiri act as soup.
“dawadawa” and ogiri act as soup condiment as well as food flavour. “Ugba”
(ukpaka) is commonly used to supplement a variety of food in the eastern
(especially Anambra and Imo) states of Nigeria it is frequently mixed with yam
or with tapioca (Abacha) and also with stock – fish and serve during important
ceremonies. Some people even eat those flavouring agents raw as they are.
In Nigeria and in same African
countries, people who use ogiri as flavouring agents are only concerned in the
nutritive value of the ogiri not minding their microbial load. Although a food
will not be selected by volubility and consumed less it appeals to the consumer
in terms of appearance mouth feel and flavor. Though ogiri has an unwelcoming
flavour and an unattractive presentation, yet its addition to food as spices
makes the food very palatable.
Most of these condiment used as
flavouring agent contains vegetable proteins which are usually rich in
glutamore and asparagines and these can either be enzymatically or chemically
hydrolyzed to glutamic acid and aspectic acid by microorganisms, other products
of the hydrolysis are Alanine, Arginine and Proline (Obi, 2003). The
determinate protein has a lower isolelectric point and therefore are easily
soluble in foods systems. Ogbo (1999), it has also been reported that enhances
the functional properties of these amino acids
Ihekoronye
and Ngoddy (1985) stated that the traditional levels. The procedure differs
slightly in different locations. Most of the lettable protein seeds used in
preparation of this traditional condiments logo red are castorbean (Ricinus communis), oil bean (pentaclethra macrophylla), sesame seed (Sesamum indicum), soya been (Glycine
max) etc. like ogiri
1.2 STATEMENT OF RESEARCH
PROBLEM
In Nigeria, malnutrition is a major challenge. It has
been reported that diets of Nigerians are lacking in fairly large amounts of
protein due to high cost of accessible protein sources, example meat (Essien,
1983). Essien (1983) reported that
approximately, Nigeria spends 120 million dollars on importation of food spices
and flavours with 15% annual increase. FAO (2003) also reported that about a
third of the Nigerian populace is malnourished. There should be a deeper
research into all the unutilized or underutilized crops or seeds in West
Africa, Nigeria in particular (Arogba et
al., 1995). Ogiri can serve as a substitute for meat for low-income earners
and can reduce protein-calorie malnutrition and
essential fatty acid deficiencies (Oguntoyinbo and Sanni, 2007).
This study will be used to produce ogiri that are
underutilized and a look on their physiochemical properties and microbial load.
1.3 AIM AND OBJECTIVES OF
THE STUDY
Aim: To
determine the micro flora of ogiri made
from sesame seed, melon seed and castor
bean seeds stored with different packaging materials.
Other objectives:
i.
To produce ogiri from
seeds of sesame, melon and castor bean;
ii.
To package the fermented
and produced ogiri with banana leaf and
Aluminum foil
iii.
To determine the
proximate analysis of the different ogiri;
iv.
To investigate the
physicochemical properties of the different ogiri;
v.
To isolate and identify
the microorganisms involved in the fermentation of these food condiments.
vi.
To determine the
organoleptic evaluation of the ogiri samples
1.4 SCOPE OF THE STUDY
The
scope of this study will be limited to the following areas:
i.
Only three seeds will be
used for the production of the ogiri.
ii.
Fermentation will be
carried out at temperatures of 40-45oC and anaerobic fermentation
will be used in order to eliminate unwanted microorganisms during the
fermentation period.
iii.
Two types of packaging
will be used for the ogiri.
1.5 LIMITATIONS OF LOCALLY PRODUCED
CONDIMENTS TO BE IMPROVED
i.
Techniques involved are
traditional which uses non-sterile materials and equipments which lead to
contamination.
ii.
The packaging is
unattractive for commercial sales.
iii.
Inadequate raw materials
and cleaning contributes to the presence of foreign matters (insects, stones)
in the final product.
iv.
Even though locally
fermented con diments have health promoting benefits; their global consumption
is declining as traditional food systems give way to the influence of Western
diet and fast foods.
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