TY  - JOUR
T1  - Chemical and Microbial Evaluation of ‘Ogiri’ (A Locally Fermented Food Condiment) Produced from Kersting Groundnut Seeds
A1  - Ogbuonye Edith O.
JF  - specialty journal of biological sciences
JO  - SPEC. J. BIOL. SCI.
SN  - 2412-7396
Y1  - 2018
VL  - 4
IS  - 2
SP  - 7
EP  - 13
N2  - The total bacterial load in fermented Kersting groundnut seed (Macrotyloma geacarpum) was 2.70 x 105 for 10-3, 1.87 x 10-4, 7.7 x 10-5 for 10-5 cfu/g; respectively. Six bacterial species were isolated from the fermented Kersting groundnut seed “Ogiri” which were tentatively   identified to belong to the genera: Staphylococcus, Bacillus, and Escherichia coli, Treponemes, Salmonella and Lactobacillus. The proximate composition of ogiri from fermented Kersting groundnut seeds were crude protein 28.00%, Carbohydrate 19.00%, Ash 4.80%, Fat 10.00%, Crude fibre 4.00% and the moisture content of 34.20%. The results showed that ogiri from fermented Kersting groundnut seed had higher amount of crude protein and moisture content which are 28.00% and 34.20%; respectively. The mineral contents of ogiri from fermented kersting groundnut seeds were calcium 108.86mg/100g, potassium 27.93mg/100g, sodium 113mg/100g, iron 18.10mg/100g, phosphorous 37.90mg/100g.  The calcium and sodium are the major trace elements with 108.68mg/100g and 113mg/100g respectively; others were available in minute concentrations. The result of the statistical analysis (ANAOVA) for the sensory evaluation results showed that in sample CCC, there was a significant difference (P0.05) among the three samples.  The ogiri from the fermented Kersting groundnut seed (AAA) was challenged with three pathogenic organisms: Staphylococcus, Escherichia coli, and bacillus. The results indicated a probiotic potential of freshly fermented “Ogiri” against some of the pathogens.
UR  - https://sciarena.com/article/chemical-and-microbial-evaluation-of-ogiri-a-locally-fermented-food-condiment-produced-from-kersting-groundnut-seeds
ER  -