Chemical and Microbial Evaluation of ‘Ogiri’ (A Locally Fermented Food Condiment) Produced from Kersting Groundnut Seeds
Ogbuonye Edith O.
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 (P<0.05) from other samples in terms of flavor. In taste, sample CCC (castor oil seed) and sample BBB (melon seed) had no significant difference. Then for colour, there was no significant difference (P>0.05) 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.