QUALITY ASSESSMENT OF LOCAL CONDIMENTS PRODUCED FROM MELON, CASTOR AND PIGEON PEA SEEDS

Quality assessment of local condiments produced egusi, castor and pigeon pea seeds was investigated. Three samples were produced and coded; sample MOS (melon ogiri sample), sample COS (castor seed ogiri sample) and sample POS (pigeon pea ogiri sample) The samples were analyzed for proximate composition, chemical properties, microbial loads and sensory evaluation. Proximate composition revealed that moisture content ranged (19.72 to 38.70 %), protein 18.15 to 29.30 %), fat (8.41 to 31.40 %), fibre (0.81 to 2.31 %), ash (2.53 to 3.44 %) and carbohydrate (10.65 to 36.78 %). Chemical properties showed that pH ranged (6.52 to 6.84) and Titratable acidity ranged (1.43 to 3.10 %). Microbial load showed that total bacterial count ranged (4.85 to 9.00 x106 cfu/g), total coliform count showed (2.5x106 cfu/g) for sample COS and total mold count ranged (1.05 to 1.90 x106cfu/g) Sensory evaluation shows that all the ogiri produced were acceptable by the panelists but sample MOS was more acceptable. It was concluded that good quality ogiri can be produced from melon, castor and pigeon pea seeds and grains.