抽象的

Comparative study of proximate and sensory qualities of iru powder, ogiri powder and iru-ogiri blend

J.C.Ibeabuchi, Ojukwu Moses, Olawuni Ijeoma

“Iru powder” and “Ogiri-isi powder” were produced from African locust bean (Parkia biglobosa) and Castor oil seed (Ricinus communis) respectively, using traditional method. Raw samples were dehulled, boiled and fermented for 96hrs, dried and packaged. Commercial “ogiri” samples bought from market were used as controls. The “iru powder” and “ogiri-isi” were comparatively evaluated with the local commercial ogiri based on the sensory properties. The proximate compositions of the “iru” and “ogiri-isi” were compared with those of raw locust bean and castor oil seeds. The pH changes occurring during the fermentation of the seeds were monitored. The pH increased with the fermentation period, ranging from6.38 to 7.2 in locust bean and 6.36 to 7.15 in castor seed within the 96hrs. The fermentation had effect on the proximate composition of the seeds. The crude protein increased from32.4%to 39.5%in locust bean and 14.07%to 18.1%in castor seed. The proximate values of ether extract and moisture increased during fermentation, while ash, crude fibre and carbohydrates decreased in both seeds. The sensory evaluation scores showed significant difference at (P < 0.05) between the condiments produced and the commercial ogiri samples.