Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum

Project and Seminar Material for Food Science and Technology (FST)

Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum


Abstract


This study examines the Quality of “Ogiri” produced from Soybean inoculated with fermented melon seed isolate. The result for the proximate analysis showed that the Fat Content is 5.50%, Moisture Content is 40.09%, Ash Content is 1.30%, Crude Fibre is 3.00%, Protein is 27.56% and Carbohydrate is 22.55%.


Table Of Contents


Preliminary Page(s)

  • Title page
  • Certification
  • Dedication
  • Acknowledgement
  • Abstract
  • Table of contents

Chapter One

1.0 Introduction

  • 1.1 Aim and objective
  • 1.2 Objective of the study
  • 1.3 Scope of the study
  • 1.4 Justification

Chapter Two

2.0 Literature Review

  • 2.1 Origin and history of soybean
  • 2.2 Chemical composition of soybean
  • 2.3 Nutritional importance of soybean
  • 2.4 Uses of soybean
  • 2.4.1 Soybean oil
  • 2.4.2 Soybean meal
  • 2.4.3 Soybean flour
  • 2.4.4 Soy based infact formula
  • 2.4.5 Meat and diary alternatives and extenders
  • 2.4.6 Soynut butter
  • 2.4.7 Other products
  • 2.4.8 Cattle feed
  • 2.5 Health benefits of soybean
  • 2.5.1 Lunasin
  • 2.5.2 Cancer
  • 2.5.3 Alpha-linolenic acid
  • 2.6 Origin and history of melon seed
  • 2.7 Uses of melon seed
  • 2.8 Properties of melon seen
  • 2.9 Harvesting and handling after harvest
  • 2.10 Ogiri
  • 2.11 Varieties of Ogiri
  • 2.12 Importance of Ogiri
  • 2.13 Production of Ogiri
  • 2.14 Nutritional value of Ogiri
  • 2.15 Handling and spoilage of Ogiri
  • 2.16 The role of microbes in Ogiri production

Chapter Three

3.0 Materials and Method

  • 3.1 Sources of materials
  • 3.1.1 Equipment/apparatus used
  • 3.1.2 Chemical/reagents
  • 3.1.3 Sorting/cleaning of melon seed and soybean seed
  • 3.2 Method
  • 3.2.1 Method for producing Ogiri
  • 3.2.2 Methodology of “Ogiri” production
  • 3.2.3 Method/methodology of “Ogiri” production using Soybean seeds
  • 3.3 Proximate analysis
  • 2.3.1 Moisture content determination
  • 3.3.2 Crude fat determination
  • 3.3.3 Ash content determination
  • 3.3.4 Crude fibre determination
  • 3.3.5 Crude protein determination
  • 3.3.6 Carbohydrate content determination

Chapter Four

4.0 Result and Discussion

  • 4.1 Results
  • 4.2 Discussion

Chapter Five

5.0 Conclusion and Recommendations

  • 5.1 Conclusion
  • 5.2 Recommendations
  • References
  • Appendix

Chapter One


1.0 Introduction

“Ogirl” is an only paste produced mainly from melon seen and consumed within the West African countries. The production process is still a traditional family art and the fermentation is by chance inoculation. “Ogiri” serves as a cheap soup condiment particularly among the poor rural dwellers in the south-East Nigeria “Ogiri” can also be produced from castor oil seed Ricinus Cummunis and fluted pumpkin.

Apart from citrullus lanatus which is the regular substrate used for the production of “Ogiri” there are other leguminous seeds which are readily available in south-West Nigeria. These other leguminous plant seed which are underutilized by fermentation process can serve as alternative substrates for the production of “Ogiri”.(David and Aderibigie 2010)

“Egusi” seed are fat-and protein rich seed of certain cucurbitaceous (squash, melon gourd) plants (Wikipedia 2015a).

Melon belongs to the large family of cucurbitaceae member of which are found in the warmer parts of the entire continents. It is consumed locally on a wide range in Nigeria which is also the largest producer of the crop.
However, it is reported that despite the usefulness and nutritional qualities of the crop, there is paucity of information on the agronomic practices that will lead to increased production of the crop.(Wikipedia 2015).

Soybean is one of the most important oil and protein crops of the world. Soybeans contain 30 to 40% protein with a good source of all indispensable amino acid. The protein content of soybean is about 2 times of other pulses, 4 time of wheat, 6 times of rice grain, 4 times of egg and 12 times of milk.

Soybean has 3% lecithin, which is helpful for brain development. It is also rich in Calcium, Phosphorous and Vitamins A, B, C and D it has been referred to as the protein hope of the future.

Moreover, isoflavones contained in soybean are effective cancer-preventive agents for lowering risk of various cancers. Evidence also point to the beneficial effect of soy isoflavones in the prevention of cardiovascular disease.
Their potential health benefits of soy-isoflavones includes prevention of osteoporosis via phyteostrogen effects of isoflavones, and prevention of neovascularization in ocular conditions. (African journal of food science)
Fermentation is one of the oldest methods of food preservation known to man.

Fermentation markedly improves digestibility, nutritive value and flavour of raw seed or the seed cannot be consumed in their raw state. In Africa, fermented foods play a major role in the diet whereby many staple foods undergo fermentation before they are consumed. Fermented food condiments enhance flavour and improve the protein content, essential amino acid and fatty acids of foods. Fermented foods contribute to food security in developing countries like Nigeria.

Many proteinaceous seed are fermented to make food condiment in West Africa. The seed of African locust bean (Parkea Biglobosa) are fermented to produce dawadawa or iru in Ghana and Nigeria, while the seed of Melon (cutrullus vulgaris) are fermented to produce “Ogiri” in Nigeria.


1.1 Aim And Objective

Aim

The aim is to produce and access the nutritional quality of soybean seed infused with melon “Ogiri” starter.


1.2 Objective Of The Study

The objective of this study include

  1. To purchase the raw materials from Ekeonuwa market.
  2. To produce “Ogiri” from soybean and melon seeds.
  3. To evaluate the proximate composition of the produced “Ogiri”
  4. The determination of the proximate composition of the “Ogiri” obtained from the soybean.

1.3 Scope Of The Study

This study covers production of “Ogiri” from soybean and melon seed as well as the assessment of the proximate composition of soy “Ogiri” inoculated with melon seed.

This study will not take into consideration the sensory qualities and by-products of the “Ogiri”.


1.4 Justification

Apart from the citrillcus lanatus which is the regular substrate used for the production of “Ogiri” there are other leguminous seeds which are readily available in South-Eastern Nigeria. These other leguminous plant seed which are underutilized, by fermentation process can serve as alternative substrates for the production of “Ogiri”.
Furthermore this study will serve as a reference material to the general public and student as well as a suitable guide to local processor on other ways of using their predominantly cultivated legumes in food production.


Chapter Five


5.0 Conclusion And Recommendation

5.1 Conclusion

The study showed that “Ogiri” produced from soybean inoculated with fermented melon seed isolate displayed acceptable proximate properties which tends to reflect on the stability and quality of the “Ogiri”.

From the study, the fermentation was faster as compared to fermentation of soybean and it reflects on the aroma which is as a result of its low fat content.


5.2 Recommendation

From the study carried out, it is evident that fermented food (Ogiri) is a good source of nutrients and could be used to produce complementary food supplements. Therefore, the “Ogiri” produced is recommended to the consumer majorly because of its high protein, carbohydrates and ash content as it will serve as a good source of protein for people lacking protein, and also will improve the mineral content of our daily meal.

It is also recommended that further research should be carried out on the production of “Ogiri” from soybean inoculated with fermented melon seeds isolate to improve on the production process thereby reducing risk of contamination.


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