Production and Proximate Composition of Ogiri Condiments from Different Substrates

Production and proximate analysis of Ogiri condiment from Melon, Castor oil, Pumpkin and Watermelon seeds were carried out usingSolid Sate Fermentation(SSF). Six (6)bacteria genera identified as Staphylococcus spp, Klebsiella spp, Bacillus spp, Lactobacillus spp, Escherichia coli and Serretia species and three fungi: Aspergillus niger, Rhodotorula spp and Rhizopus stolonifer were isolated from fermenting seeds. These isolates were recovered during the fermentation, but at the end of the fermentation, only Bacillus and Lactobacillus species were isolated from the Ogiri condiments. The pH of the Melon seed at the beginning of the fermentation was 5.5 while that of the Ogiri at the end of fermentation was 6.4.Ogiriproducedfrom castor oil seed has the highest moisture content (10.84 ± 0.05), Water melon had highest crude protein (38.32 ± 0.10), Melon has highest crude fat (44.86 ± 0.50), watermelon recorded the highest value in Ash content (6.36 ± 0.11), Castor oil seed has the highest crude fibre(10.17 ± 0.05) and highest carbohydrate value (45.98 ± 0.04). The Ogiri condiments were found to be free from pathogens and spoilage organismsand also rich in nutrients such as protein and minerals. The Ogiri condiments could be good substitutes for animal proteins in rural areas where animal proteins are scarce