ABSTRACT.

The utilization of local seeds in the production of meat analogues was investigated. African locust bean (sample B), castor oil seed (sample C) and Soybean (sample A/control) were fermented using Rhizopus oligosporus for 36 — 48 hours at room temperature. The proximate composition, microbial and sensoiy qualities were evaluated. There was a significant decrease in the fat content of the three samples. Carbohydrate content of B and C increased while that of A decreased. For the three samples protein moisture and ash increased while the fiber and dry matter decreased. The sensory evaluation result shows that sample C was significantly (p < 0.05) more acceptable than A and B in aroma and colour. For the samples inoculated after 12 hours fermentation the following organism were isolated: Rhizopus, mucor, yeast, staphylococcus spp, Bacillus spp, Pseudomonas spp. Streptococcus spp. and Micrococcus spp. The samples were tested for some antinutritional factor (in this case. trypsin inhibitor and hydrogen cyanide). There was significant (p < 0.05) decrease in the amount of antinutritional factors (hydrogen cyanide and trypsin) contained in the raw samples as compared with the amount contained in the products.