COMPARATIVE ANALYSIS OF PHYSIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FERMENTED CONDIMENTS FROM MELON, CASTOR OIL SEEDS, SESAME AND AFRICAN MESQUITE SEEDS
ABSTRACT: Ogiri egusi, ogiri igbo, okpehe Nsukka and okpehe were produced from melon seeds (Citrullus vulgaris), castor oil seeds (Ricinus communis), sesame seeds (sesame indicum) and African mesquite seeds (Prosopis africana), respectively, using the traditional fermentation method. The seeds were dehulled, boiled and fermented. The four condiments were comparatively evaluated based on their sensory properties, proximate compositions, pH property and microbial loads. The pH of the samples were 7.4, 6.6, 6.3 and 7.2 for ogiri egusi, okpehe Nsukka, okpehe and ogiri igbo respectively. There were significant differences (P<0.05) on the crude protein, crude fat, moisture and carbohydrate compositions of the condiments. The crude protein increased from 23.8 – 34.3% for melon, 4.9 -10.0% for sesame, 48.0m- 65.6% for mesquite and 19.2 – 245.9% for castor oil seeds while ash, crude fibre decreased in all the condiments after fermentation. Bacillus species was the most predominant microorganism in the fermented seeds with numbers of colonies 7.12 105 cfu/ml, 7.3 103 cfu/ml, 1.12 104 cfu/ml, and 9.73 105 cfu/ml, respectively. Sensory evaluation scores revealed significant difference at (P < 0.05) between the egusi soups prepared with the fermented condiments and no significant difference at (P > 0.05) between the raw fermented seeds of the samples. The results showed that the mean differences between the four condiments are relatively low. It is therefore preferable to prepare melon soup with okpehe Nsukka. It therefore recommended that information concerning the use of local seasonings should be made available through public awareness campaign.
Keywords: Fermentation Condiments, Melon, Castor Oil, Sesame And African Mesquite Seeds, Ogiri
CHAPTER ONE
Background of the Study
Fermented foodstuffs and condiments remain key constituents of diets throughout many parts of Asia and Africa (Iwuoha and Eke, 1996). The process of fermentation evolved from the development of taste or aroma often resulted in enhanced nutrition and stabilization of the original raw materials (Achi, 2005). Food condiments in Nigeria and many countries of West and Central Africa are popular strong-smelling fermented food culinary products that give pleasant aroma to soups, sauces, dishes (Omofuvbe et al., 1999). They also have great potential as key protein, fatty acid and good sources of gross energy. Therefore condiments as basic ingredients for food supplementation and other socio-economic importance cannot be over-emphasized in many countries especially Nigeria and India where protein calorie malnutrition is a major problem (Umoh and Oke, 1974).
Some of the most important food condiments are ogiri-egusi which is produced from melon seeds Citritus vulgaris; iru or dawadawa produced from African locust bean Parkia biglobosa (Odunfa, 1981). Others are ogiri-igbo produced from castor oil seeds Ricirius communis, okpehe from African mesquite Prosopis Africana (Ogunshe, 1989). Most of the fermented vegetable proteins are from leguminous seeds (Ademola et al., 2011). These food condiments are all produced by either natural fermentation or inoculated fermentation of the seeds (Holzaptel, 2002). Fermented condiments also serve as a good source for animal low cost protein (Ademola et al., 2011).
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 the high cost of accessible protein sources, example meat (Essien, 1983). Essien (1983) reported that approximately, Nigeria spends 120 million dollars on the importation of food spices and flavours with a 15% annual increase. FAO (2003) also reported that about a third of the Nigerian populace is malnourished. There should be deeper research into all the unutilized or underutilized crops or seeds in West Africa, Nigeria in particular (Arogba et al., 1995). Fermented condiments 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 fermented food condiments that are underutilized and compared for their physiochemical properties and organoleptic properties.
Aim and Objectives of the Study
Aim: To produce and compare the physicochemical and organoleptic properties of condiments from melon castor oil, sesame and African mesquite seeds.
Objectives
- To compare the organoleptic properties and acceptability of the fermented condiments;
- To investigate the physicochemical property of the condiments;
- To isolate and identify the microorganisms involved in the fermentation of these food condiments.
Scope of the Study
The scope of this study will be limited to the following areas:
- Only four seeds will be used for the production of the fermented condiments.
- 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.
Limitations of Locally Produced Condiments to be Improved
- Techniques involved are traditional which uses non-sterile materials and equipments which lead to contamination.
- The packaging is unattractive for commercial sales.
- Uncontrolled fermentation which leads to sensory fluctuations.
- Inadequate raw materials and cleaning contribute to the presence of foreign matters (insects, stones) in the final product.
- Even though locally fermented condiments have health-promoting benefits; their global consumption is declining as traditional food systems give way to the influence of Western diet and fast foods.
TABLE OF CONTENTS
Title Page i
Approval ii
Certification iii
Dedication iv
Acknowledgement v
Abstract vi
Table of Contents vii
List of Tables x
List of Plates xi
CHAPTER ONE
- Background Of The Study 1
- Statement Of The Research Problem 2
- Objectives Of The Study 3
- Scope Of The Study 3
- Limitations Of Locally Produced Condiments To Be Improved 4
CHAPTER TWO
- ORIGIN AND SPREAD OF MELON SEEDS (Citrutus vulgaris)
- Nutritional Composition Of Melon Seeds 5
- Functional Properties Of Melon Seeds and Other
Products Derived From Melon Seeds 6
- Origin Of Castor Oil Seeds (Ricinus Communis) 7
- Nutritional Composition Of Castor Oil Seeds 8
- Functional Properties Of Castor Oil Seeds and other
Products Derived From Castor Oil Seeds 9
- Sesame Seeds (Sesamum Indicum) 10
- Nutritional Composition Of Sesame Seeds 10
- Functional Properties Of Sesame Seeds And Other
products derived From Sesame Seeds 11
- Origin And Description Of African Mesquite Seeds
(Prosopis africana) 12
- Nutritional Properties Of African Mesquite Seeds
and Other Products Derived From African Mesquite Seeds 12
- Functional Properties of African Mesquite Seeds and
other Products derived from African Mesquite 13
- Fermentation
- Importance Of Fermentation 15
- Fermented Condiments In Nigeria
- Importance Of Fermented Condiments In Nigeria 17
- Safety Of Fermented Condiments In Nigeria 17
- Microbial Flora Of Fermented Condiments
- Bacillus subtilis 19
- Saccharomyces cerevisiae 19
- Biochemical Changes Involved In Fermentation Of Condiments 20
From Melon, Castor Oil, Sesame And African Mesquite Seeds
- Health Related Hazards Associated With Fermented Food
Condiments 21
- Effect Of Processing On The Nutritional Composition Of
Fermented Condiments 21
- Effect Of Fermentation On The Carbohydrate Content Of
(Oil Seeds) Fermented Condiments 22
- Effect Of Fermentation On The Fat Content Of (Oil Seeds)
Fermented Food Condiments 23
- Effect Of Fermentation On The Ash Content Of
(Oil Seeds) Fermented Food Condiments 23
CHAPTER THREE
- Raw Materials Collection 24
- Sample Preparations
- Preparation Of Fermented Condiment From Melon Seeds 24
- Preparation Of Fermented Condiment From Castor Oil
Seeds 26
- Preparation Of Fermented Condiment From Sesame Seeds 28
- Preparation Of Fermented Condiment From African
Mesquite Seeds 30
Modes Of Storage Of Fermented Food Condiments 32
Methods Of Analysis
Moisture Content Determination Of The Condiments 33
Determination Of Crude Protein Content Of The Condiment 33
Determination Of Crude Fat Content Of The Condiments 35
Determination Of Ash Content Of The Condiments 36
Determination Of Crude Fibre Content Of The Condiments 37
Estimation Of Carbohydrate Content Of The Condiments 38
pH Determination 38
Microbial Analysis 38
Sensory Evaluation Of Condiments And Food/Sauce Prepared
Statistical Analysis
CHAPTER FOUR
Results and Discussion 42
CHAPTER FIVE
Conclusion and Recommendations 52
REFERENCES 54
APPENDIX 63
LIST OF TABLES
Table 4.1: Proximate composition of the unfermented seeds and
fermented products of melon, sesame, castor oil and African mesquite seeds 45
Table 4.2: Mean pH Values of Fermented Seeds of Melon, Sesame,
African Mesquite and Castor Oil 46
Table 4.3: Microbial loads 48
Table 4.4 Mean scores for the Sensory Quality of the Freshly Produced
Ogiri Egusi, Okpehe Nsukka, Okpehe and Ogiri Igbo 50
Table 4.5: Mean scores for the Sensory Quality of Egusi Soup Prepared
with Ogiri Egusi, Okpehe Nsukka, Okpehe and Ogiri Igbo 50
LIST OF PLATES
Plate 1: Raw and fermented melon seeds 26
Plate 2: Raw and fermented castor oil seeds 28
Plate 3: Raw and fermented sesame seeds 30
Plate 4: Raw and fermented African mesquite seeds 32
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