ABSTRACT 

The   study is on the chemical, microbial, and   sensory evaluation of selected indigenous condiments (ogiri) consumed in south eastern Nigeria. The aim of the study was to produce controlled ogiri condiments in dried form and compare with   traditionally fermented   ogiri and then evaluate them chemically, microbially and  organoleptically. The seeds were boiled, manually dehulled,  made  into paste and fermented for 96hrs and their  proximate, mineral, vitamins, anti-nutrient  determined. Microbial load was determined by using the single microorganism isolated from the laboratory samples as starter culture. Sensory evaluation  was  conducted  using  30  untrained  panelists.  The data obtained were   subjected to analysis of variance (ANOVA) using SPSS version 20. The results of the Proximate analysis  of  the unfermented, controlled fermented and  traditionally fermented showed that the moisture content of all unfermented ogiri samples  ranged from 3.46%- 3.82 %  and were significantly (p<0.05) similar to the moisture content of controlled and  traditionally fermented samples. The controlled fermented samples ranged from 3.83-10.49% and were significantly (p<.0.05)  higher than  traditionally fermented  ogiri samples which  ranged from  (3.96-7.68% ). The crude  protein  of  controlled fermented  ogiri  ranged from (17.19-20.37% while the traditionally fermented ranged from 20.17-22.04%; no significant difference(p<.0.05) existed  between them. The  mineral content of the   controlled fermented (CFO) and   traditionally fermented (TFO) samples increased as fermentation progressed.  The controlled fermented  ranged from  Fe 2.97-3.0mg, Zn 2.02-2.43mg, Ca 4.49-4.50mg P 0.26-0.48mg; traditionally fermented  ranged  from  Fe2.95-3.03%,Zn 2.04-2.31% Ca 0.44-0.49% P 0.29-0.38%  respectively. The vitamin content of controlled fermented samples were significantly different (p<0.05). Beta carotene, thiamin, riboflavin, niacin and   vitamin C ranged from 2020-10180mcg, 2.07-5.89mg, 0.20-0.37mg, 2.03-4.68mg and 3.7023.40mg respectively. However, the traditionally fermented ogiri samples  ranged  from  5210 -6410mcg, 3.10-6.28mg, 0.22-0.33mg, 2.03-3.75mg and 19.35-103.40mg respectively. The anti-nutrient of the controlled fermented samples are significantly different (p<0.05) oxalate , tannin, and  phytate contents ranged from 0.07-0.45mg, 0.50-0.88mg and 0.01-0.02mg , meanwhile, traditionally fermented samples ranged from 0.18-0.65mg, 0.36-0.88mg and 0.00-0.02mg  respectively. The microbial loads of all the controlled ogiri samples are within the acceptable limit of log10⁴ and safe for consumption. Five microorganisms were isolated from each of the CFO samples and  seven was the highest from TFO samples. No pathogenic contaminant was detected  in all the samples. There was significant difference (p>0.05) in the sensory evaluation of color of   controlled fermented ogiri samples. However, controlled fermented ogiri ugu (CFOUGU) (5.85%) was significantly higher in color and taste, while traditionally fermented ogiri okpehe (TFOOKPE) scored the least (3.43%). However TFOUGU was generally acceptable.  The results of these studies showed that controlled fermented dried ogiri could last longer than   the traditionally packaged  ones and could be used to supplement our foods, especially the low income earners.