Volume 51 Number 3, December 2020 Pg.

54-64
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RESPONSE IN QUALITY TRAITS OF OGIRI TO PARTIAL SUBSTITUTION OF

CASTOR OIL BEAN SEEDS (Ricinus communis) WITH MELON SEEDS (Citrillus vulgaris)

*Okwunodulu, I. N., Onwuzuruike, A. U. and Agha, F. E.

Department of Food Science and Technology, College of Applied Food Sciences and Tourism,
Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
*Corresponding Authors' email: [email protected]

Abstract
Indigenous condiment like ogiri is used by many ethnic groups to improve the flavour and acceptability of many
foods. They are particularly produced by fermenting leguminous crops with the major intent of adding flavour to
foods. Castor oil bean seeds are scarce and expensive alongside the controversy on cancer inducing property of
monosodium glutamate. This study tends to investigate the impact of melon seed partial substitution on the
quality traits of “ogiri” produced from their blends. Proximate, mineral and vitamin composition and sensory
characteristics were evaluated using standard methods. Proximate analysis revealed increase in crude protein
(17.33%-28.12%), crude fibre (0.47-1.94%) and fat content (13.76-23.19%), while ash content (3.71-3.26%) and
carbohydrate content (48.13%-23.55%) decreased with increasing level of melon seeds substitution. Mineral
contents increased with increasing level of melon seeds with values ranging from 46.11-80.61 mg/100g, 60.25-
74.24 mg/100g, 80.33-101.23 mg/100g, 1.63-8.66 mg/100g, 0.49-1.81 mg/100g for calcium, magnesium,
phosphorous, iron and zinc respectively. Potassium decreased from 860.12 to 137.11 mg/100g with increased
melon seed substitution. The vitamin composition which comprised of retinol (11.63-16.03 mg/100g), vitamin
B1 (0.10-0.19 mg/100g), vitamin B2 (10.37-14.26 mg/100g), vitamin B3 (9.21-9.66 mg/100g), vitamin C (2.43-
5.01 mg/100g) and vitamin E (6.43-12.11 mg/100g) increased with increasing level of melon seeds inclusion.
Sensory analysis increased with increase in melon seed substitution, but ogiri sample produced from 100% castor
oil bean seeds had the best organoleptic properties (6.00). This study has demonstrated the production potential,
nutrition and health benefits of melon seed inclusion in ogiri production.

Keywords: Ogiri, quality traits, melon seed, and castor oil bean

Introduction legumes (melon seed, soya bean, African yam bean) is

Seasonings, such as condiments, herbs and spices are by the method of uncontrolled solid-state fermentation
food ingredients particularly used for food flavouring. (Achi, 2005) and it involves boiling the raw seeds after
There are over 2,000 known food seasonings in Africa, which they are de-hulled, and then boiled again to soften
and most of them are derived from plants, and valued for seeds for fermentation. The softened seeds are wrapped
their bulking effects, while others may be used for in leaves, and incubated near fire source in the kitchen
garnishing or spicing foods (Chukwu et al., 2010). for a period of three to five days or longer, followed by
Among the two types of seasonings; fermented food pounding in mortar and pestle into paste called ogiri.
seasonings or local seasonings are those food The paste is finally wrapped in leaves. Ogiri have rich
seasonings which undergo traditional food processing chemical composition which makes them an excellent
methods that involves biochemical changes brought source of biological active substance for micro-
about by microbes inherent in grain or derived from a organisms.
starter culture and their enzymes (Sanni et al., 2002;
Achi, 2005). Traditional fermented seasonings used in Melon seeds (C. vulgaris) have generally greyish white
Nigeria include: African oil bean (Pentadethra hard shells with a white inner kernel or seed, which is
macrophylla) ogiri, (a fermented melon, soybean, or soft and oval in shape. The seed has low carbohydrate
African yam bean paste), African locust bean content including glucose, fructose from 4.6 to 16.0%,
(Dawadawa), and Okpeye (Prosopis africana) (Achi, 18.0% sucrose, starch up to 4.5% pectin, vitamins A, C,
2013). Traditional preparation of Ogiri from selected D, K, B, and E, folic acid, carotene, minerals
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Okwunodulu, Onwuzuruike & Agha
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(Potassium, Calcium, Phosphorus etc.), rich in foliage (Sims and Frey, 2005). Castor oil plant though
glycosides oil (30.0 to 50.0), high protein (12.0 to indigenous to the South-East Mediterranean region and
35.0%) and various aromatic compounds. The seeds are parts of East Africa is today widespread throughout the
also rich in omega-3-fatty acids, vitamins, fats, other tropical regions of the world (Ibe and Orabuike, 2009).
nutrients (Azhari et al., 2014), high amounts of Mature green seed capsule clusters when harvested are
antioxidants, and are viewed as an excellent source of spread on the ground to dry, split open and the seeds falls
folic acids, calcium, magnesium, zinc and protein out (Chukwu et al., 2010). The seeds are a good source
(Chukwu et al., 2018). Proximate composition revealed of castor oil, which are of medicinal and industrial uses
that melon seeds consist of about 50% oil by weight, (Sims and Frey, 2005). They contain between 40% and
37.4% protein, 2.6% fibre, 3.6% ash and 6.4% moisture. 60% oil that is rich in triglycerides, mainly ricinolein
Oil content of the seed contains 50% of unsaturated fatty and ricin, which are water-soluble toxin but present in
acids, which are linoleic (35%) and oleic (15%) and lower concentrations throughout the plant. Ricin is
50% saturated fatty acids, which are stearic and palmitic eliminated by fermentation (Odunfa, 1985). Castor oil
acids (David and Aderibigbe, 2010). The presence of bean seed consists of about 9.1 to 20.5% soluble
unsaturated fatty acids makes melon seeds nutritionally carbohydrate, 21 to 48% protein, 1.9 to 50% crude fat, 5
desirable and suggests a possible effect in lowering of to 12% moisture, 2.5 to 24.5% crude fibre, 8.1 to 19.2%
blood cholesterol. The consumption of melon seeds and total ash, 1.06 to 5.67% calcium and 0.3 to 0.73%
its product reduces the chances of developing heart phosphorus (Annongu et al., 2008). The use of castor oil
diseases. Melon has an amino acid profile that compares bean seed in ogiri production has been increasingly
favourably with that of soybean and even white albumen investigated. Scarcity of the seeds and recent series of
of eggs. Melon seeds can be used as an important controversial publications and debates over the use of
supplement in baby food, as it helps to prevent industrial seasonings like magi and monosodium
malnutrition. In West African region where soups are glutamate as a cancer inducing seasoning (Nnanyelugo,
integral to life, they are major soup ingredient and 1996) in Nigeria have prompted substitution with
common component of daily meals (Barber and readily available melon seeds. This present study
Achinewhu, 1992). When coarsely ground, they thicken therefore, seeks to evaluate effect of melon seed
stews and contribute to widely enjoyed steamed substitution on the quality characteristics of ogiri
dumplings. Some melon seeds are soaked, fermented, produced from castor oil bean.
boiled and wrapped in leaves to form a favourite food
seasoning (Ogunbusola et al., 2012). Materials and Methods
Source of raw materials
Castor oil bean (Ricinus communis) is a member of the The melon seeds (Plate 1) and castor oil bean seeds
genius Ricinus and a native of tropical Africa, cultivated (Plates 2) used in this research were purchased from
in several varieties for the oil in its leaves and for its bold Nsukka market, in Enugu State, Nigeria.

Plate 1: melon seeds Plate 2: castor oil bean seeds

Sample preparation source for 48 hrs to achieve maximum fermentation and

a. Preparation of "ogiri" from castor bean seeds. flavour development.
The method described by Ibe and Orabuike (2009) was
used in the preparation of ogiri samples as shown in b. Production of "ogiri" from melon and castor oil
Figure 1. De-hulled castor oil bean seeds were wrapped bean seed blends
in banana leaves, boiled for 2 hrs, strained and boiled
The production flow chart of ogiri from melon and
again for 6 hrs. The seeds were pounded into soft paste in
a clean mortar into pestle, wrapped with banana leaves castor oil bean seeds blends is represented in Figure 2.
and allowed to ferment for 5 days at room temperature De-hulled castor oil bean and melon seeds were blended
(29°C). The fermented pastes were placed near a heat (Table 1) and used to prepared three ogiri samples.

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Okwunodulu, Onwuzuruike & Agha
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 Table 1: Sample codes with their formulation blends used for ogiri production

Sample codes CBS (%) MS (%)

CBS100: MS0 100 0

CBS95: MS5 95 5

CBS90: MS10 90 10

CBS50: MS50 50 50
CBS = Castor oil bean seed. MS = Melon seed

Castor oil bean seeds

Dehulling

Wrapping

Boiling

Fermentation

Pounding

Wrapping

Ogiri

Fig 1: Flow chart production of ogiri from Castor oil bean seed

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Okwunodulu, Onwuzuruike & Agha
Nigerian Agricultural Journal Vol. 51, No. 3 | pg. 56
 De-hulled castor oil bean and melon seed
blends

Wrapping

Boiling

Fermentation

Pounding

Wrapping/Packing in containers

Ogiri

Figure 2: Production of ogiri from castor oil bean and melon seed blends

Analysis who consume ogiri. The samples were presented in

a. Proximate analysis coded identical plates with water to rinse their mouth
The method described by AOAC (2000) was used in after each tasting. The panellists were instructed to rate
evaluating the moisture, crude fibre, protein, fat, and ash the sample for the attributes based on a 9-point Hedonic
content, while the carbohydrate content was determined scale ranging from 9-liked extremely to 1-disliked
by difference. extremely.
b. Vitamin analysis
Statistical analysis
Retinol, vitamin B1, vitamin B2, vitamin B3, and
The experimental design used in this study was a
ascorbic acid were determined using the method
completely randomized design (CRD) and the data was
described by Rutkowski (2010).
subjected to analysis of variance (ANOVA) at 0.05%
c. Mineral analysis level of significance to determine significance
The method described by Carpenter and Hendricks difference. The SPSS package (version 22.0) was used
(2003) was used in determining the calcium, for statistical analysis, while treatments mean was
magnesium, potassium, sodium and phosphorous separated using Duncan multiple range test at (0.05)
contents of ogiri samples. significant level.
d. Dietary energy content
This was calculated by Atwater factor using the energy Results and Discussion
substrates (Mullan, 2006). The results of the proximate composition are presented
in Table 2.
Sensory evaluation
Sensory Evaluation was carried out according to the Moisture content
method described by Iwe (2010) on each of the samples Moisture content (MC) of the ogiri samples ranged
using 20 semi-trained panellists to assess the sensory from 16.84 to 20.03%. There was a significant (p<0.05)
attributes (appearance, aroma, texture, and overall moisture content decrease (20.03 to 10.03%) with
acceptability) of the samples. The panellists were increase in melon seed substitution, which could be
selected randomly cutting across students of the attributed to the hydrolytic decomposition product of
university community which include mostly people protein during fermentation (Enujiugha, 2009). This
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trend may imply that melon seeds may have contributed 15.92%, 17.88%, and 23.19% respectively in the ogiri
some protein which amino acids may have bound and samples. The increase in the fat content due to
held the free water (Sanful and Darko, 2010). Higher fermentation may be associated with the increased
moisture content of castor oil bean-melon seeds ogiri activity of lipolytic microorganisms. The improved lipid
samples may mean better shelf stability compared to the content of the samples is of nutritional significance
control sample (Okaka and Okaka, 2001) as they will considering the high calorific value of lipids. Thus, the
take longer time to dry out and lose their flavour. The studied samples could possibly serve as a source of
results obtained in this study are lower than the values essential fatty acids and fat soluble vitamins.
(39.70 to 50.84%) reported by Ukegbu (2016) and 27.00
-31.00% reported by Ishiwu and Tope (2015), which Ash
could be attributed to moisture and protein content of the Ash content was least (3.26%) in the 50:50 blend and
raw materials and preparatory methods used, highest (3.71%) in 95:5 blend which indicated
specifically the extent and procedure of fermentation. significant (p<0.05) decrease in ash content with
increased melon seed substitution. This may mean that
Crude protein the castor oil bean seed has more mineral than the melon
Crude protein content of the samples increased from seeds. Therefore, addition of melon seed at lower
17.33% (control) to 28.12 %. (50:50 blend) with amount increased the ash content of the samples which
increase in melon seed substitution as evident in the translates to improved mineral content. These results are
higher protein content of 20.15%, 23.68% and 28.12% higher than the values (2.98 to 3.47%) reported by
than control, due to respective melon seed substitution Ishiwu and Tope (2015). Ash content represents the total
levels of 5%, 10% and 50%. This development could be minerals content in foods and thus, serves as a viable
attributed to the high protein content nature of melon tool for nutritional evaluation of mineral (Lienel, 2002).
seed. Ishiwu and Tope (2015) also reported that crude
protein content increases during fermentation process. Carbohydrate
Thus, the increase in protein content of the samples Carbohydrate content of the ogiri samples decreased
could be related to the fermentation process as a result of significantly (p<0.05) from 48.13% in the control to
the activities of predominant proteolytic micro- 23.55% in 50:50 blend with increasing level of melon
organisms that hydrolysed the product to different free seed addition. These results are in agreement with those
amino acids (Enujiugha, 2009). High protein content of obtained by Sanful and Darko (2010), Aly et al. (2012)
the product is noteworthy since it could contribute to and Ishiwu and Tope (2015). They established that
dietary protein in addition to its flavouring role. Protein complementation with oil seed such as melon seed at
complements body's need for essential nutrients for different levels led to a decrease in carbohydrate
growth and development, repair of worn out tissues, content.
provide energy and is essential for human survival (Voet
et al., 2008).
Mineral composition
Crude fibre Results of mineral composition are shown in Table 3.
Crude fibre content of the samples increased
significantly (p<0.05) from 0.47 in the control to 1.94% Calcium
in 50:50 blend with increasing melon seed substitution, Calcium content of the samples increased significantly
which is in line with the report of Ugwuarua (2010). (p<0.05) from 46.11 mg/100g in sample CBS100:MS0
Fibre has been reported to offer a variety of health to 89.61 mg/100g in CBS50:MS50, but lower in
benefits and is essential in reducing the risk of chronic comparison to the values (125.44 to 345.65 mg/100g)
disease such as diabetes, obesity, cardiovascular disease reported by Ukaegbu (2016), probably due to type and
and diverticulitis. It acts to lower the concentration of processing methods. Addition of melon seed at 5%, 10%
low density lipoprotein cholesterol in the blood, and 50% was observed to increase the calcium content
possibly by binding with bile's acids (Ishiwu and Tope, of the samples to 62.91mg/100g, 64.17mg/100g and
2015). The results obtained in this study implied that the 89.61mg/100g respectively from 46.11mg/100g in
crude fibre content of ogiri can be increased with the control sample (CBS100:MS0). This is important since
addition of melon seed. The results differed from calcium in the body helps in the building and
2.59%-7.50% reported by Ukegbu (2016). maintenance of bones, teeth and plays a key role in nerve
transmission and muscle function, necessary for blood
Fat clotting, and aids conversion of food into energy (Fallon
Fat content ranged from 13.76% to 23.19%, with the and Enig, 2007).
control sample having the lowest fat content (13.76%),
while the 50:50 blend had the highest (23.76%). The fat Sodium
content (13.76%) of the control sample (100% castor oil No significant (p<0.05) difference was recorded in the
bean seed) was slightly higher than 13.6% reported by sodium content of the samples when castor oil bean seed
Ugwuarua (2010) on castor oil bean seed. Fat provides was substituted with melon seed at 5% (200.61
energy, absorbs certain nutrients and maintain body mg/100g) and 10% (200.53 mg/100g). This may mean
temperature. Increasing additions of melon seed at 5%, that variation in sodium contribution between the two
10% and 50% resulted to an increase in fat content by levels were not significant (p>0.05). However,
increasing melon seed proportion to 50% resulted to an
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increased sodium content of 411.06 mg/100g compared ogiri samples which increased with significant (p<0.05)
to the control sample (147.22 mg/100g). Thus, variations from 1.63 mg/100g in sample CBS100:MS0
increasing the proportion of melon seed would possibly to 8.60 mg/100g in sample CBS50:MS50.. Therefore,
provide more beneficial effect of sodium that is critical increased melon seed substitution results in significant
to the function of the nervous system, and to muscular iron improvement. Iron helps the red blood cells
contraction, and nerve end signals conducted through transport oxygen to all parts of the body and plays an
movement of positive charged sodium particles. important role in specific processes within the cell that
Sodium also helps to maintain fluid balance in the body produce the energy for our body (ODS, 2007).
(Lienal, 2002).
Zinc
Magnesium Zinc content of ogiri was the least mineral content that
Similar to calcium content, magnesium content of the recorded highest value (1.81 mg/100g) in sample
samples increased with significant (p<0.05) difference CBS50:MS50 and lowest (0.49 mg/100g) in
from 68.13mg/100g to 74.24mg/100g as the level of CBS100:MS0. There was significant (p<0.05) zinc
melon seed substitution increased from 5% to 50%. This variations between the samples which increased with
increasing magnesium result trends indicated that ogiri increasing melon seed substitution. Zinc is needed for
and other food material could be enriched with the body's defensive (immune) system to work properly
magnesium through the addition of melon seeds. (Bastin, 1996). It plays a role in cell division, cell
Magnesium synergizes with Phosphorus to build strong growth, wound healing and the breakdown of
bones and teeth. Magnesium is a cofactor in more than carbohydrates (Singh et al., 2011).
300 enzyme systems that regulate diverse biochemical
reactions in the body, including protein synthesis, Vitamin composition
muscle and nerve function, blood glucose control, and The results are presented in Table 4.
blood pressure regulation (Aydin et al., 2010: Base line
of Health, 2019). Magnesium is required for energy Retinol
production, phosphorylation, glycolysis, contributes to Retinol content of the ogiri samples increased with
the structural development of bone, required for the increase in melon seed substitution from 11.63 mg/100g
synthesis of DNA, RNA and the antioxidant glutathione in the control (CBS100: MS0) to 16.03mg/100g in
(Soetan et al., 2010). (CBS100:MS0) to 16.03mg/100g in sample
CBS50:MS50. At 5%, 10% and 50% melon seed
Phosphorous substitution, the retinol content of the ogiri samples
Values of phosphorous obtained in this study ranged increased to 12.59 mg/100g, 12.62 mg/100g and 16.03
from 80.33 mg/100g in CBS100: MS0 to 101.23 mg/100g respectively from 11.63mg/100g (control),
mg/100g in CBS50: MS50. These results revealed the which apparently indicated that melon seed could
increasing impact of melon seed incorporation on the possibly contain significant (p<0.05) amount of vitamin
phosphorous content of ogiri as evident in sample A (Omafuvbe et al., 2003). There were significant
CBS50: MS50 with highest phosphorus content differences (p<0.05) between all the samples except for
(101.23mg/100g). There was significant (p<0/05) samples CBS95:MS5 and CBS90:MS10 which were
phosphorous difference between all the samples. similar. Retinol is a pre-cursor of vitamin A which is a
Phosphorous works in synergy with calcium to form fat-soluble vitamin and a powerful antioxidant. It plays a
calcium phosphate which is the predominant mineral of critical role in maintaining healthy vision, neurological
bone. function, healthy skin and support immune function. It
is involved in reducing inflammation through fighting
Potassium free radical damage (Bradford, 2015).
This is the most abundant mineral recorded in the ogiri
samples which decreased from 860.12 mg/100g in Vitamin B1
sample CBS95:MS5 to 137.11 mg/100g in sample Vitamin B1 increased from 0.10 mg/100g in sample
CBS50:MS50, lower than control sample (641.02 CBS95: MS5 to 0.19 mg/100g in CBS50: MS50 with
mg/100g). The results obtained in this study signified significant (p<0.05) difference. Addition of melon seed
that the studied samples at low level of melon seed at 5% and 10% resulted to lower vitamin B1 compared to
substitution; not exceeding 10% would be a good source the control sample (0.17 mg/100g) but higher vitamin B1
of potassium which is a very important mineral for the was recorded when the level of melon seed substitution
proper functioning of all cells, tissues, and organs in the was increased to 50% (0.19 mg/100g). This implied that
human body. Potassium is also an electrolyte, a melon seed may have contained more vitamin B1 than
substance that conducts electricity in the body, along castor oil bean seeds and could improve the vitamin B1
with sodium, calcium and magnesium. It plays a key of ogiri when added above 10%.
role in skeletal and smooth muscle contraction, making
it important for normal digestive and muscular function Vitamin B2
(Organic Facts, 2018). Vitamin B2 increased significantly (p<0.05) with
increase in melon seed substitution from 11.26 mg/100g
Iron in sample CBS95: MS5 to 14.26 mg/100g in CBS50:
Dietary iron is the second to the least mineral content of MS50 higher than the control (10.37 mg/100g) which is

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an improvement. Higher vitamin B 2 content in the body for metabolic processes, physiological
CBS50:MS50 sample could be attributed to the increase functions, muscular activity, heat production, growth,
in melon seed inclusion which is a good source of B- transport of substances around the body, synthesis of
complex vitamin (Ogunbusola et al., 2012) required for enzymes and hormones (NHMRC, 2016).
normal growth, proper functioning of heart and nervous
system, formation of co-enzyme for cellular respiration Sensory characteristics
(Everyday Health, 2018). The results of sensory characteristics are presented in
Table 6. The appearance scores of the samples ranged
Vitamin B3 from 4.70 to 6.55. The appearance mean score samples
Like other B-complex vitamin, vitamin B3also increased containing 5% (CBS95:MS5) (5.30) and 10%
with melon seed substitution from 9.24 mg/100g in (CBS90:MS10) (4.70) melon seed had lower scores
sample CBS95: MS5 to 9.66mg/100g in CBS50: MS50. compared to the control sample (6.20), which suggest
All the increase due to melon seed inclusion were higher that the appearance of both samples was less preferred to
than the control value (9.21 mg/100g) which still the control. However, the appearance of samples
prefigured melon seed a better vitamin B3 source than containing 50% melon seed (CBS50:MS50) with a
castor oil bean seeds. All the samples were significantly mean score of 6.55 was most preferred by the panellists.
(p<0.05) different from each other except control and The aroma scores were found to be highest in the control
CBS95: MS5 samples which are similar. sample (5.60) which was not significantly (p<0.05)
Vitamin C different from ogiri sample containing 50% melon seed
Vitamin C content ranged from 2.43 mg/100g to 5.01 (5.55) as rated by the panellists. Similar to appearance
mg/100g with the control sample having the lowest scores, the scores for 5% (4.00) and 10% (5.10) were
value, while sample CBS50:MS50 had the highest. lower compared to the control samples (5.60). Notably,
Notably, the inclusion of melon seed was observed to the aroma scores of the castor oil bean-melon ogiri
increase the vitamin C content of the ogiri samples samples improved with increasing level of melon seed
which is beneficial in bone and joint development, inclusion. The significant improvement in aroma
purifies the blood, act as antioxidant (Cohen et al., observed in CBS50:MS50 could be attributed to the
2000). increased melon seed substrate available for microbial
utilization, leading to the release of increased aromatic
Vitamin E substances by the fermenting organisms (Ouoba et al.,
Vitamin E content of the samples was found to increase 2005). The scores for texture ranged from 4.35 – 5.85.
with increasing level of melon seed substitution as The control samples (5.85) was rated higher in terms of
evident in lower value (6.43 mg/100g,) of the control texture above ogiri samples containing 5% (4.35), 10%
sample compared to those from 5% (7.81 mg/100g), (4.80) and 50% (5.50) melon seed. The scores for
10% (8.32 mg/100g) and 50% (12.11 mg/100g) levels of general acceptability showed that the inclusion of 50%
substitution. Vitamin E is a strong antioxidant that melon seed in the production of ogiri from castor oil
potentially prevents damage caused by free radicals bean was most preferred among the three levels of
which can modify components of the cell such as substitution with a mean score of 5.75; however, ogiri
proteins, DNA and lipids. Vitamin E has been shown to produced from 100% castor oil bean was best preferred
prevent oxidation of low-density lipoprotein cholesterol among the samples (6.00) studied. Generally, it could be
in vascular cells (Skyrme and Jones, 2000). Thus, the inferred that ogiri produced from 100% castor oil bean
vitamin may play a role in the prevention of seed had the most preferred organoleptic properties with
atherosclerotic cardiovascular diseases and cancer, respect to aroma, texture and general acceptability as
critical in maintaining cellular functionality in general, rated by the panelists.
may inhibit cell proliferation, and enhance immune
function (Meydani et al., 2005). Thus, the results Conclusion
obtained in this study revealed that the studied samples Increase in melon seed substitution increased crude
may be a viable transport of important vitamins that are protein, crude fibre, and fat content of the ogiri samples,
capable of fighting free radicals in the human body. while the ash and carbohydrate contents decreased. All
the minerals evaluated increased with increasing level
Dietary energy of melon seed substitution, except in potassium which
Dietary energy profiles of the samples as presented in was the most abundant and highest at low level of melon
Table 5 showed significant (p<0.05) decrease (370.52 to seed substitution not exceeding 10%. Furthermore, all
362.32Kcal/g) with melon seed substitution lower than the vitamins evaluated increased beyond the control,
the control (371.56Kcal/g). This could stem from higher while the acceptability improved below the control
carbohydrate value which is a good energy substrate. (100% castor oil bean seed ogiri) with increasing level
The energy value of CBS50:MS50 which came second of melon inclusion. Despite the energy value decrease
could be traced to increased protein, fat and fibre during with increase in melon seed, all the ogiri samples proved
fermentation. Significant (P<0.05) energy variations to be good sources of energy. This study has therefore
between all samples may signify significant (P<0.05) validated the production potential, nutrient
variations in energy contribution by different seed improvement and health benefits of melon seed
blends. Despite the energy variations, all the samples inclusion in ogiri production.
were good energy sources. Dietary energy is needed in

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 Table 2: Proximate composition of ogiri produced from Castor oil bean seeds and Melon seeds blends (%)
Sample Moisture Crude Protein Crude Fibre Fat Ash Carbohydrate
CBS100: MS0 16.84d±0.03 17.33d±0.01 0.47d±0.01 13.76d±0.01 3.48c±0.01 48.13a±0.00
CBS95: MS5 20.03a±0.02 20.15c±0.01 1.08c±0.01 15.92c±0.01 3.71a±0.01 40.12b±0.03
CBS90: MS10 19.95b±0.02 23.68b±0.01 1.26b±0.01 17.88b±0.01 3.59b±0.01 33.58c±0.01
CBS50: MS50 19.03c±0.02 28.12a±0.01 1.94a±0.01 23.19a±0.01 3.26d±0.01 23.55d±0.01
CBS100: MS0 is 100% castor oil bean seed ogiri, CBS95: MS5 is 95: 5 blend ogiri, CBS90: MS10 is 90: 10 blend ogiri and CBS50:MS50 is 50: 50 blend ogiri. Values with same
superscript a-d within the same column are not significantly different (P>0.05)

Table 3: Mineral composition of ogiri produced from castor oil bean seeds and melon seed blends (mg/100 g)
Sample Calcium Sodium Magnesium Phosphorus Potassium Iron Zinc
CBS100: MS0 46.11 d±0.01 147.22c±0.01 60.25d±0.01 80.33d±0.01 641.02c±0.01 1.63d±0.01 0.49d±0.01
CBS95: MS5 62.91c±0.01 200.53b±0.72 68.13c±0.01 84.97c±0.01 860.12a±0.02 2.37c±0.01 0.72c±0.01
CBS90: MS10 64.17b±0.01 200.61b±0.01 69.33b±0.01 87.41b±0.01 822.12b±0.00 2.46b±0.02 0.82b±0.01
CBS50: MS50 89.61a±0.01 411.06 a±0.01 74.24a±0.01 101.23a±0.01 137.11 d±0.01 8.66a±0.02 1.81a±0.01
CBS100:MS0 is 100% castor oil bean seed ogiri, CBS5:MS95 is 95:5 ogiri, CBS90:MS10 is 90:10 ogiri and CBS50:MS50 is 50:50 ogiri. Values with same superscript a -d: same
superscript within the same column are not significantly different (P>0.05)

Table 4: Vitamin content of Ogiri produced from castor oil bean seeds and melon seeds blends (mg/100 g)
Sample Retinol (IU) Vitamin B1 Vitamin B2 Vitamin B3 Vitamin C Vitamin E
CBS100: MS0 11.63 c±0.01 0.17b±0.01 10.37c±0.01 9.21c±0.01 2.43d±0.01 6.43d±0.02
CBS95: MS5 12.59b±0.01 0.10d±0.00 1.26b±0.01 9.24c±0.00 3.14c±0.01 7.81c±0.01
CBS90: MS10 12.62b±0.01 0.12c±0.01 11.48 b±0.01 9.31b±0.01 3.41b±0.01 8.32b±0.01
CBS50: MS50 16.03a±0.01 0.19a±0.01 14.26a±0.01 9.66a±0.01 5.01a±0.01 12.11 a±0.01
CBS100: MS0 is 100% castor oil bean seed ogiri, CBS95: MS5 is 95: 5 blend ogiri, CBS90: MS10 is 90:10 blend ogiri and CBS50: MS50 IS 50:50 blend ogiri. Values with same

Okwunodulu, Onwuzuruike & Agha

superscript a-d: within the same column are not significantly different (P>0.05)

Nigerian Agricultural Journal Vol. 51, No. 3 | pg. 61

Table 5: Calculated energy profiles of the “ogiri” samples from blends of castor oil bean and melon seeds
Samples Protein Fat Crude fiber CHO Ev (Kcal/g)
CBS100:MS0 17.33d±0.01 13.76d±0.01 0.47d±0.01 48.13a±0.00 371.56a±0.01
CBS95:MS5 20.15c±0.01 15.92c±0.01 1.08c±0.01 40.12b±0.03 370.52b±0.01
CBS90:MS10 23.68b±0.01 17.88b±0.01 1.26b±0.01 33.58c±0.01 362.32d±0.01
CBS50:MS50 28.12a±0.01 23.19a±0.01 1.94a±0.01 23.55d±0.01 367.74c±0.01
Energy values are mean duplicate determinations ± standard deviation. Values on same column with different superscript are significantly different ( P<0.05). CBS100:MS0 is 100% castor oil
bean seed (control), CBS95:MS5=95:5 blend, CBS90:MS10 =90:10 blend and CBS50:MS50 = 50:50 blend. CHO = carbohydrate, Ev = energy value.

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 Table 6: Sensory properties of the ogiri produced from castor oil bean and melon seeds
Samples Appearance Aroma Texture General Acceptability
ab a a
CBS100: MS0 6.20 ±1.85 5.60 ±1.85 5.85 ±2.08 6.00a±2.00
c c c
CBS95: MS5 4.70 ±2.00 4.00 ±1.95 4.35 ±1.87 4.30c±1.89

CBS90: MS10 5.30bc±2.18 5.10b±1.48 4.80bc±1.51 5.00bc±1.62

CBS50: MS50 6.55ab±1.99 5.55a±2.65 5.50ab±2.31 5.75ab±1.83

a-d: same superscript within the same column are not significantly different (P>0.05)

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