Nutritional properties of indigenous fermented condiment (ogiri) produced from partial substitution of castor oil bean (Ricinus communis) with soybean (Glycine max) seeds

Abstract

Recently, in Nigeria, there has been a series of controversial publications and debates over the use of seasoning cubes and monosodium glutamate as cancer inducing agents. With this, the use of local condiments like Ogiri has become an option. Ogiri is traditionally produced from castor oil beans which is scarce in some communities. This study therefore explored the possibility of substituting castor oil bean with soybean to obtain an acceptable Ogiri. Proximate, mineral and vitamin composition and sensory characteristics of the substituted Ogiri samples produced were evaluated using standard methods. With increase in soybean substitution levels, proximate analysis showed an increase in crude protein (17.33%-31.68%), crude fibre (0.47-1.71%) and fat (13.76-20.23%) contents while ash (3.63-3.21%) and carbohydrate (48.13%-23.55%) contents decreased. Mineral contents increased from 46.11 - 80.21, 60.25 - 73.83, 80.33 - 99.42, 118.10 - 794.38, 1.63 - 6.32 and 0.49 - 1.48 mg/100g for calcium, magnesium, phosphorous, potassium, iron and zinc, respectively. Potassium was the most abundant mineral in the samples. Also, retinol (11.63-16.26 mg/100g), vitamin B1 (0.10-0.21 mg/100g), vitamin B2 (10.37-14.79 mg/100g), vitamin B3 (9.21-9.91 mg/100g), vitamin C (2.43-5.85 mg/100g) and vitamin E (6.43-11.25 mg/100g) increased significantly. Sensory analysis revealed that the Ogiri sample with 50% soybean inclusion and the control had the best organoleptic properties. Therefore, soybean substitution of up to 50% gave a better acceptable Ogiri with improved nutrient contents.

Keywords: “ogiri”, castor oil bean, soybean