Browsing by Author "SANGODARA, Abigail Oluwasayo"

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    Effect of Drying on the Microbiological Proximate and Organoleptic Properties of a Fermented Condiment(OGIRI) Made from Watermelon (citrullus lanatus) Seeds
    (Bells University of Technology, 2019-04-27) SANGODARA, Abigail Oluwasayo; Dr. A. O. Adelekan
    The effect of drying on the quality of dried fermented watermelon seeds was evaluated. Watermelon seeds are known to be highly nutritional, rich in protein, minerals and vitamins. Fermented watermelon seed has a brownish colour with porous structure and sharp smell when in paste form but the dried form has less pungent smell. Watermelon seed was sorted, dehulled, washed, boiled (6 h) and allowed to cool down, mashed, wrapped in plantain leaves and allowed to ferment naturally for 5 days. The resultant product locally known as Ogiri (fermented paste) was dried at 45°C, 55°C and 65°C, milled and packaged. The dried samples were subjected to proximate, minerals, anti-nutritional analysis, microbial and sensory evaluation using standard methods. Watermelon seed ogiri dried at 45°C had the highest moisture of 14.41%, 1.68% ash, 10.47% protein, 12.5% fat. Watermelon seed ogiri dried at 65°C has the highest fibre of 3.66% fiber. Market ogiri dried at 65°C had the highest carbohydrate content of 75.01%. Watermelon seed ogiri paste had the highest calcium content of 325.82mg/kg and 28.07mg/kg Iron. For the Anti-nutritional content of the dried samples, Watermelon seed ogiri dried at 55°C had the highest oxalate of 1.30mg/100g, Watermelon seed ogiri dried at 65°C had the highest phytate of 13.1mg/100g, Watermelon ogiri dried at 45°C contained the highest flavonoid of 0.045mg/100g, control ogiri dried at 65°C contained the highest tannin of 0.015mg/100g. The total viable cell count for day zero on all samples showed that there were no bacteria for all samples except for market ogiri dried at 55°C which shows 1.0x10' cfu/g as all samples recorded