CHAPTER ONE

1.0 INTRODUCTION

Traditional fermented condiments (OGIRI-EGUSI) based on

vegetable proteins are consumed by different ethnic groups in Nigeria

have been the pride of culinary traditions for centuries. It is evident

that these products have played a major role in the food habits of

communities in the rural regions serving not only as nutritious non-

meat proteins substitute but also as condiment and flavoring agents in

soup.

Traditional methods of manufacture should take advantage of

biotechnological progress to assure reasonable quality and at the same

time assure safety of these products. The requirements for a

sustainable biotechnological development of Nigerian condiments are

discussed in the scope of the microbiology and biochemical changes

of the raw materials. Fermented vegetables proteins have potential

food uses as protein supplements and as functional ingredients in the

fabricated food (Achi. 2005).

Seeds of legumes may account for up to 80% of dietary protein

and maybe the only source of protein for some groups. Their cooked

forms are eaten as meals and are commonly used as fermented form as

meals and are commonly used in fermented forms as condiments to

enhance the flavors of food (Odunfa 1985). With high content of

protein legume condiments can serve as a tasty condiment to sauce

and soups and can substitute for the food flavoring condiments are

prepared by traditional methods of uncontrolled solid subtract

fermentation resulting in extensive hydrolysis of the protein and

carbohydrate components (Fetuga et al. 1973).

Fermented foods are essential parts of the world particularly

African (Odunfa. 1985). Fermentation is one of the oldest and most

economical methods of producing and preserving foods in developed

countries (David and Aderibigbe 2010). In Africa many proteineous

oily seeds such as cotton seed (Gossypium hirsutum) African locust

bean (Parkia) and melon seed (Citrillus vulgaris) are fermented to

produce soup condiments (Odunfa 1981 ) which give pleasant aroma

to soups and sauces. In many countries especially Nigeria and India

where protein calories. Malnutrition is a major problem these

condiments serve as food source of energy low cost protein and fatty

acids in diets (Odumodu. 2007).Ogiri is an oily paste produced by

fermented melon seeds (Citrillus vulgaris) in the western part of

Nigeria. Oyenuga (1986) have the composition of melon seed.

A melon seed has high protein and low Carbohydrate content.

Citrullus vulgaris is a member of the family Cucurbitaceae (Alfred

1986). Ogiri is characterized with very strong pungent odour. Among

the consumers there are preferences fir Ogiri produced from specific

locality. The production process being a local art makes the quality

varies. The fermented products are also stored at ambient temperature

(28+2)

o

C. For varied length of time (days or weeks). The population

and types of micro organisms involved during fermentation and

storage could have affected the quality of the product.

Fermented foods are essential parts of diets in all parts of the world

particularly Africa (Odunfa 1985). Fruits vegetables cereals root

crops legumes and oil seeds are used in the production of fermented

food. Fermentation is one of the oldest and most economical methods

of producing and preserving foods in developing countries (David and

Aderibigbe 2010). In Africa many proteinaceous oily seeds such as

cotton seeds (Gossypium hirsutum) castor bean (Parkia biblobosa)

and melon seed (Citrullus vulgaris) are fermented to produce food

condiments (Odunfa 1981 ) which gave pleasant aromas to soups and

sauces. In many countries especially Nigeria and India where

protein/calories malnutrition is a major problem these condiments

serve as good source of energy low cost protein and fatty acids in

diets (Odumodu 2007). Thereby supplement the nutritive quality of

the respective diets where they consumed

Ogiri is one of the condiments consumed in the Eastern and

Western parts of Nigeria especially by the Ibos. Ogiri is an oily paste

produced by fermenting melon seeds (Citrullus vulgaris) in the

Eastern and Western parts of Nigeria. Oyenuga (1988) have the

composition of melon seed to be dry weight (88.9%); crude protein

(32.6%); ether extract (50.2%); crude fibre (3.7%); silica free ash

(3.45%). Minerals (mg\100g) content of shelled melon seed were

Calcium(112); Phosphorus (1777); Magnesium (578); Potassium

(538); Sodium (5); Chlorine (32); Vitamins (N/g); A (30.65); D

(11.20) and E (0.25). Melon seed has high protein and low

Carbohydrate content. Citrullus vulgaris is a member of the family

cucurbitatea (Alfred 1986).

Ogiri is characterized with very strong pungent odour. Among

the consumer there are preferences for Ogiri produced from specific

locality. The production process being a local art makes the quality of

the product varies. The fermented products are also stored at ambient

temperature (28.2+2)

o

C for varied length of time (days or

weeks)(David and Aderibigbe 2010). The population and types of

micro organism involved in fermentation can result in food

poisoning. Others are responsible for producing antibiotics (Obeta

1983).

1.1 AIM AND OBJECTIVE OF THE STUDY

1) Isolation of antimicrobial producing Bacillus species in

Citrullus vulgaris

2) To elucidate reasons data for preferences in ‘Ogiri’ from the

four different market in Enugu town.

3) To identify the characteristic ability of microorganisms

responsible for fermentation of Citrillus vulgaris to produce

Ogiri

4) To identify the potential microorganisms and to study the

effect of different carbon sources on isolates.