Microbiological Profile of ‘Ogiri’ Condiment Made from Seeds of Watermelon (Citrullus lanatus)

Adebayo, F. O. (2018) Microbiological Profile of ‘Ogiri’ Condiment Made from Seeds of Watermelon (Citrullus lanatus). Asian Food Science Journal, 1 (1). pp. 1-9. ISSN 25817752

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Aim: This research work was conducted to evaluate the microbiological profile of ‘ogiri’ condiment made from the seeds of watermelon (Citrullus lanatus).

Study Design: This work was a laboratory experimental design study.

Place and Duration of Study: Dept. of Microbiology (Food and Industrial unit), Nasarawa State University, Keffi, between March and April, 2017.

Methodology: Traditional method of ‘ogiri’ production was adopted to prepare the sample in replicates to facilitate the 24-hourly microbiological evaluations. Microbial isolation and identification were done using standard microbiological techniques. Also, laboratory-controlled fermentation was carried out using the isolates obtained from traditional fermentation as starter-cultures.

Results: The result of the traditional fermentation of the watermelon seeds yielded an oily brownish paste that has a strong characteristic pungent aroma. The result of the microbial enumeration showed that bacteria were present throughout the period of fermentation in an increasing population that ranged from 32x101 cfu/g at the starting time (Day 0) to 288 x106 cfu/g at the end of the fermentation period (Day 5). There was no fungal growth at the beginning of the fermentation, till on Day1 (8x103 cfu/g) to the Day 5 (6x106 cfu/g). The isolation of the coliform group of bacteria showed an unusual growth pattern: no coliform isolated from the freshly boiled seeds, coliform was present at Day 1 and 2, and no isolation of coliform bacteria from Day 3 to the end of the fermentation period (Day 5). Over the 5-day period of fermentation, the organisms isolated and identified are Bacillus subtilis, Corynebacterium xerosis, Lactobacillus fermenti, Staphylococcus saprophyticus, Staphylococcus aureus, Citrobacter freundii, coliform bacteria, yeast and mould.

Conclusion: Hence, it was concluded that ‘ogiri’ condiment can be made from watermelon seeds, using Lactobacillus fermenti, Corynebacterium xerosis and/or Bacillus subtilis as starter cultures.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Depositing User: Users 2 not found.
Date Deposited: 19 May 2022 07:56
Last Modified: 19 May 2022 08:05
URI: http://eprints.asianrepository.com/id/eprint/6

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