Sensory Properties of Ogiri in Nigerian Onugbu Soup Made from Two Varieties of Melon Seeds Cucumis melo and Cucumeropsis manii

Abstract

The fermentation of two varieties of melon seeds Cucumis melo, Cucumeropsis manii to the condiment - ogiri using the leaves of Musa sp., were investigated. The percent proximate compositions of the seeds were ash 2.80 and 3.13, fat 45.65 and 55.93, protein 30.45 and 24.42, carbohydrate 16.31 and 11.83, moisture 4.79 and 4.69 while crude fiber was 6.33 and 2.60 respectively. Processing melon seeds to the condiment involved boiling seeds for 3 h, dehulling and then boiling for another 1 h, cooled and fermented for 4-5 days. Fermentation increased the pH value and total free amino acids, decreased Crude Protein (CP) and total soluble sugar, in the two samples. Evaluation of organoleptic properties reveal that there were significant differences (p<0.05) in taste and overall acceptability of the Onugbu soups prepared with ogiri from Cucumeropsis manii, market sample and Cucumis melo. The onugbu soup prepared with ogiri from Cucumeropsis mannii seeds however have significantly higher mean sensory score values than the ones from Cucumis melo and the market sample.