Effect of Leaf-Type on the Nutritive and Organoleptic Properties of <i>Ogiri-Egusi</i> (Fermented <i>Citrullus vulgaris</i>) Seeds *

Authors

  • N. O. Kabuo Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • S. N. Asoegwu Department of Agricultural Engineering, Federal University of Technology, P.M.B. 1526, Owerri, Imo State Nigeria
  • G. C. Omeire Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • E. N. Bede Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • A. I. Peter-Ikechukwu Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • L. O. Akajiaku Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria
  • C. V. Nwanesi Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria

Keywords:

leaf-type, nutritive, organoleptic, ogiri-egusi, wrapping

Abstract

The effect of wrapping type on the nutritive and organoleptic properties of Ogiri-egusi (fermented Citrullus vulgaris) seeds was studied. The leaves used was miracle fruit leaves (Thaumatococcus danellii), cocoyam leaves (Colocasia spp), and banana leaves (Musa sapientum). The melon seeds were hulled, sorted and washed, boiled for 4h, grinded and then wrapped in small portions in different leaf-types and fermented for 5(five) days. Proximate analysis and sensory evaluation were carried out on the fermented products (Ogiri-egusi). Statistical analysis was also carried out on the sensory data at 95% confidence level (P>0.05). Results showed that the proximate composition of the Ogiri-egusi samples were not significantly (P<0.05) affected by the wrapping type. Samples wrapped in Banana leaves were rated as the highest in moisture content, crude protein, crude fibre and fat with scores 29.17, 15.75, 14.00 and 9.83 respectively except in ash (3.67) and carbohydrates (64.01) while that of sensory evaluation showed that Banana leaves were rated the highest in colour, aroma and texture with mean scores 5.70 (slightly liked), 5.40 (neither liked nor disliked) and 5.10 (neither liked nor disliked) respectively, Miracle Fruit Leaves had the highest score in taste with mean score 7.90 (liked very much) and Cocoyam leaves had the highest in overall acceptability with mean score 5.50 (slightly liked) . From the proximate and sensory data, Banana leaves are advocated to be the best wrapping type for Ogiri-egusi production.

References

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Published

2015-02-15

How to Cite

Kabuo, N. O., Asoegwu, S. N., Omeire, G. C., Bede, E. N., Peter-Ikechukwu, A. I., Akajiaku, L. O., & Nwanesi, C. V. (2015). Effect of Leaf-Type on the Nutritive and Organoleptic Properties of <i>Ogiri-Egusi</i> (Fermented <i>Citrullus vulgaris</i>) Seeds *. Asian Journal of Agriculture and Food Sciences, 3(1). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/2256

Issue

Vol. 3 No. 1 (2015): February 2015

Section

Articles

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