Evaluation of Proximate Composition, Amino Acids Profile and Acceptability of Castor - Moringa Seeds Based Ogiri

Abstract

Castor and moringa seeds were dehulled, sorted, washed, boiled, and blended in 100:0, 80:20, 70:30, 60:40, 50:50 and 0:100 w/w  castor:moringa ratio designated as CO, CMO₂₀, CMO₃₀, CMO₄₀, CMO₅₀ and MO respectively. The sample blends were fermented and  evaluated for proximate composition and amino acids profile. Acceptability of the products were evaluated using African salad (Abacha)  seasoned with the ogiri samples. Fermentation significantly (p < 0.05) increased the protein content from 6.26-29.13% in castor oil seed,  15.05-26.47% in moringa seed and 23.95-24.95% in 50:50 castor oil: moringa seed. Increasing the ratio of moringa seed in the castor oil:  moringa seed ogiri increased protein content from 19.11-24.28%, fibre from 6.12-7.15% and ash content from 2.31-4.75%. The sulphur- containing amino acids (cystine + methionine) increased from 1.46-1.91 g/100g protein in castor seed, 3.08- 4.11 g/100g protein in  moringa seed and 2.67-4.14 g/100g protein in 50:50 castor oil: moringa seed ogiri. Addition of moringa seed to the castor oil:moringa  seed ogiri increased the sulphur-containing amino acids from 2.72-4.14 g/100g protein. The CMO₂₀ (20:80 castor oil:moringa seed ogiri)  seasoned abacha was the most preferred in terms of appearance (7.80), taste (6.40), flavor (6.10), and overall acceptability (6.50) while CO  (castor oil seed ogiri) was the least preferred in all the sensory attributes.