ABSTRACT

In this research work, fermented melon product "Ogiri" was produced within a 4-day natural fermentation period. This process involved dehulling of seeds, sorting, moist-heat treatment, drying, milling, packaging (with five packaging materials which are aluminum foil, The proximate analysis, microbial analysis, total titratable acidity and pH, were monitored. The following organisms were isolated — Bacillus subtilis, Bacillus licheniformis, Bacillus polymyxa, Micrococcus roseus, Yeast and Enterococci. Samples packaged in polyethene had the lowest moisture consent of 34.02% (P<0.05), the highest total solid (56%) and fat (26.5%) suggesting that fermentation in this packaging material leads to the conservation of nutrients. There was no significant different (P>0.05) in the protein content of products wrapped in different packaging material. The pH of all the fermenting melon samples were slightly alkaline. The sample wrapped with B. nitida leaves had the highest pH (pH 7.55) and titratable acidity (0.63) values. The total sugar content of the sample (4.58%) was the lowest. Also there was no significant difference (P>0.05) in the taste, aroma and flavour of samples subjected to sensory analysis.