Comparative Studies on Citrullus vulgaris, Citrullus colocynthis and Cucumeropsis mannii for Ogiri Production.
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Date
2013-01
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Abstract
Aim: This study investigated the microbiological, physicochemical and antinutritional
properties of three varieties of fermenting melon seeds namely: Citrullus vulgaris (Schrad),
Citrullus colocynthis (L) and Cucumeropsis mannii (Naud) for ogiri production.
Methodology: Ogiri was produced from these three varieties of melon seeds following the
traditional fermentation process while online monitoring was used to evaluate microbial
hazards using standard microbiological techniques. Physicochemical and antinutritional
properties were determined using standard methods.
Results: Bacterial counts ranged from 7.0 x 103 cfu/g to 2.4 x 104 cfu/g for Citrullus
vulgaris, 3.2 x 105 cfu/g to 3.7 x105 cfu/g for Citrullus colocynthis and 8.7 x 106 cfu/g to 9.1 x
106 cfu/g for Cucumeropsis mannii. Some of the isolated microorganisms from the
fermenting melon seeds include Lactobacillus species, Bacillus species, Aerococcus
viridans, Staphylococcus aureus, Micrococcus luteus, Aspergillus niger, Penicillium species
and Fusarium eguseti. Cucumeropsis mannii had the highest crude fibre and protein (12.7
and 38.5 mg/g) but lowest values for fat and ash while Citrullus vulgaris recorded the
highest values of 35.3 and 3.4 mg/g There were no significant differences in values
obtained for sodium, Cucumeropsis mannii had highest values for potassium and
phosphorus (0.36 and 0.29 mg/kg). Citrullus vulgaris was outstanding in mineral content for
magnesium with the highest value of 0.27 mg/kg and lowest for calcium (0.29 mg/kg) compared to 0.30 and 0.34 for Cucumeropsis mannii and Citrullus colocynthis respectively.
Anti-nutrients were highest in Citrullus vulgaris and lowest in Cucumeropsis mannii. Acidic
pH of 5.78 was recorded in Citrullus colocynthis but increased to 8.91 and 8.69 in Citrullus
vulgaris and Cucumeropsis mannii indicating that Citrullus colocynthis may not be
appropriate for ogiri production.
Conclusion: Cucumeropsis mannii compares favourably with traditionally used Citrullus
vulgaris resulting in higher fibre, protein, mineral contents with lower values of anti-nutrients
and therefore recommended as a good substitute for ogiri production.
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Keywords
Fermentation, melon, condiment, ogiri, anti- nutrients
Citation
Akinyele B J, Oloruntoba O S. Comparative Studies on Citrullus vulgaris, Citrullus colocynthis and Cucumeropsis mannii for Ogiri Production. British Microbiology Research Journal. 2013 Jan; 3(1): 1-18.