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RESPONSE IN QUALITY TRAITS OF OGIRI TO PARTIAL SUBSTITUTION OF CASTOR OIL BEAN SEEDS (Ricinus communis) WITH MELON SEEDS (Citrillus vulgaris)
Abstract
Indigenous condiment like ogiri is used by many ethnic groups to improve the flavour and acceptability of many
foods. They are particularly produced by fermenting leguminous crops with the major intent of adding flavour to
foods. Castor oil bean seeds are scarce and expensive alongside the controversy on cancer inducing property of
monosodium glutamate. This study tends to investigate the impact of melon seed partial substitution on the
quality traits of “ogiri” produced from their blends. Proximate, mineral and vitamin composition and sensory
characteristics were evaluated using standard methods. Proximate analysis revealed increase in crude protein
(17.33%-28.12%), crude fibre (0.47-1.94%) and fat content (13.76-23.19%), while ash content (3.71-3.26%) and
carbohydrate content (48.13%-23.55%) decreased with increasing level of melon seeds substitution. Mineral
contents increased with increasing level of melon seeds with values ranging from 46.11-80.61 mg/100g, 60.25-
74.24 mg/100g, 80.33-101.23 mg/100g, 1.63-8.66 mg/100g, 0.49-1.81 mg/100g for calcium, magnesium,
phosphorous, iron and zinc respectively. Potassium decreased from 860.12 to 137.11 mg/100g with increased
melon seed substitution. The vitamin composition which comprised of retinol (11.63-16.03 mg/100g), vitamin
B (0.10-0.19 mg/100g), vitamin B (10.37-14.26 mg/100g), vitamin B (9.21-9.66 mg/100g), vitamin C (2.43- 1 2 3
5.01 mg/100g) and vitamin E (6.43-12.11 mg/100g) increased with increasing level of melon seeds inclusion.
Sensory analysis increased with increase in melon seed substitution, but ogiri sample produced from 100% castor
oil bean seeds had the best organoleptic properties (6.00). This study has demonstrated the production potential,
nutrition and health benefits of melon seed inclusion in ogiri production.
