ABSTRACT

The aim of this study determine the production and proximate analysis of ogiri condiments from various substrates. A total of three (3) African condiments were gotten from Ubani Main market, Umuahia, Abia State and transported to the laboratory for microbiological analysis. 1g of sample was diluted serially in ten folds dilution blanks and properly mixed with sterile glass rod. The 0.1ml of diluted sample was introduced into a sterile plate and molten sterile agar medium was poured. The media used were Nutrient agar (NA), MacConkey agar, De Man Rogosa and Sharpe agar (MRS) and Peptone Water Broth (PWB). The plates were rotated gently to disperse the inoculum in medium and allowed to solidify. Then the plates were incubated at 37oC. A total of six bacteria generally identified as Streptococcus ,Enterobacter spp, Proteus spp, Bacillus spp, Echerichia coli, and Serratiaspp  were isolated from the fermenting seed.The total heterotrophic count ranged from  7.1 x 10 to 2.1 x 10, Total coliform count ranged from 6.1 x 10 to 1.6 x 10, while total fungal count ranged from 5.7 x 10 to 2.6 x 10.The proximate analysis of ogiri sample. The proximate analysis of ofogiri samples shows that Melon ranged from 44.86±0.50 to 3.75±0.02, Castor ranged from 45.98±0.04 to 2.44±0.03 while Pumpkin ranged from 36.96±0.36  to 2.53±0.05.The pH of four fermenting seeds namely castor and pumpkin, melon increased gradually from 5.5 at 0 hr to 6.4 after 72 hours. The temperature roles ranging from 280C to 330C at the end of fermentation.shows the proximate composition of the samples. There was significant difference (p≤0.05) in the moisture content of the samples but the moisture content ranges 5.63 to10.84%Castor seed recorded the highest moisture content while the pumpkin recorded the least with 5.63%. Variation in moisture content can be attributed to different processing methods. There was a significant difference (p≤0.05) in the ash content of the samples. Ash content gives the reflection of the mineral composition of the samples. It ranges from 4.21% to 6.36%, the ash content shows that the samples were rich in mineral. There was a significant difference (p≤0.05) also in crude protein content of the samples; melon had 34.50%.From the result of this analysis carried out it indicated that a number of bacterial and fungal species are involved in the fermentation of the melon, castor, and pumpkin but can be avoided by having the ogiri boiled properly before use. 

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iv

Acknowledgment v

Table of contents vi

List of Tables viii

Abstract ix

CHAPTER ONE

1.0 Introduction 1

1.1 Aimand Objectives 3

1.2 Objectives 3

CHAPTER TWO

2.0 Literature review 4

2.1 Traditional fermentation condiment in Nigeria 15

2.1.1. Ukpaka (Pentaclethra macrophylla) 16

2.1.2. Ogiri (Ricinus Commnuis) castor oil or melon paste. 16

2.1.3. Dawadawa (Parkia Biglobosa) 17

2.1.4. Watermelon (Citrillus lanatus) 17

2.1.5. Okpeye(Prosopis Africana seeds) 18

2.1.6 Melon    19

2.1.7.Fluted pumpkin (Telfairia occidentalis) 22

2.2 Nutritional Quality of Fermented Condiments 22

2.2.1 The effect of Processing on the Nutritional Quality of 23

fermented Condiments

2.3 Names and substrates of fermented condiments 24

2.4 Microorganisms associated with fermented ogiri condiment 26

CHAPTER THREE

3.0 Materials and Methods 30

3.1 Collection of Sample 30

3.2 Media used 30

3.3 Sterilization 30

3.4 Preparationof Substrate for fermentation 30

3.4.1 Castor oil bean seed 30

3.4.2 Melon seed 31

3.4.3 Fluted Pumpkin seed 31

3.5 Microbiological Analysis 31

3.6 Characterization of isolates 32

3.6.1Gram staining 32

3.7 Biochemical cultural characteristics 33

3.7.0 Catalase Test 33

3.7.1 Coagulase Test 33

3.7.2 Citrate Test 33

3.7.3 Motility, Indole, Urease Test (MIU) 33

3.7.4 Triple Sugar Iron Test 34

3.7.5 Oxidase Test 35

3.8 Proximate analysis 35

3.8.1 Moisture content Determination 35

3.8.2 Total Ash Determination 36

3.8.3 Crude Protein Determination 36

3.8.4 Fat content determination 37

3.8.5 Crude Fibre Determination 38

3.8.6 Carbohydrate Determination 38

3.8.7 Temperature and ph determination 39

CHAPTER FOUR

4.0 Results 40

CHAPTER FIVE

5.0 Discussion 47

5.1Conclusion 50

5.3 Recommendation    50

References 51