ABSTRACTS

The effect of packaging material on the proximate, physiochemical, microbial and sensory properties of ogiri made from melon seed (Citrulus vulgaris) castor oil seed and sesame seeds (sesame indicum) respectively using the traditional fermenting method. The seeds were dehulled, boiled and wrapped with banana leaf and aluminum foil before fermented. The six ogiri condiments varied significantly on the proximate analysis, physiochemical and microbial loads, but showed no significant difference on the sensory properties. The pH of the samples showed a decrease in the ogiri wrapped with foil with 7.40-7.03, 7.12 – 6.87, 7.35-7.11 on the melon seed castor oil seed and sesame seeds respectively. There was significant differences (P<0.05) on the moisture, crude protein, crude fibre, fat, ash and carbohydrate composition of the condiments. The Ogiri wrapped with foil showed an increase after fermenting in moisture, fibre and ash with 21.85-24.13%, 10.06 – 13.62% and 3.65-3.98% on the ogiri, made from melon seed and 10.04 – 17.53%, 21.84-24.15% and 2.34-2.56% on the ogiri made from castor oil seed, while 16.75-19.07%, 8.11-11.03% and 3.14-3.40% with ogiri from sesame seeds respectively, Bacillus species was the most predominant microorganism in the fermented seeds and the sensory evaluation showed no significant difference on the packaging materials of the ogiri condiment. It is therefore recommended that information concerning packaging with aluminum foil should be made through public awareness campaign.