ABSTRACT

Nutrient evaluation of ogiri seasoning produced from blends of fermented soybean and castor oil seed were determined. Proximate, anti-nutrient, microbial and sensory evaluation were conducted using standard methods. The dry matter ranges from (74.86 to 7.29 g/100g)  with Castor /Soy having the least value (74.86 g/100g) whereas, Castor oil seed had the highest value (79.29 g/100g), Moisture content (20.71 to 25.15 g/100g) and Castor oil seed had the least value (20.71 g/100g), Castor/Soy had the highest value (25.15 g/100g). The Ash content ranges from (2.86 to 3.42 g/100g), Soybean had the least value (2.86 g/100g) while Castor oil seed had the highest (3.42 g/100g), Crude fibre ranges from (1.07 to 2.12 g /100g), with protein (21.36 to 30.63 g/100g). The Anti-nutrient varied, with Saponin (1.23 to 1.44), Phytate (0.37 to 0.67) and Tannin (0.18 to 0.20). The sample showed minimal values for anti-nutrient properties. All products analyzed were lower than the safe limit of 4-9mg/100g. There were also minimal values for all the samples when compared to similar work done on ogiri. The microbial result varied from 1.22 to 4.21 108cfu/ml, with Soybean having the least value (1.22 108cfu/ml), whereas Castor/Soy had the highest value (4.21 108cfu/ml) result of the evaluation. The values for appearance, taste, texture, and mouth feel showed that castor oil seed was most preferred by the panelist.