Sensory Attributes of Soups Prepared with Wet, Micro-Waved and Dried ‘Ogiri’ Produced from Ricinus communis
Authors
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Onoriode C. Eruteya
Department of Microbiology, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria
- Esther U. Iwuji Department of Microbiology, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria
DOI:
https://doi.org/10.3923/pjn.2020.513.516Keywords:
Condiments, microbial count, Nigerian soup, 'ogiri', Ricinus communisAbstract
Background and Objective: ‘Ogiri’ is among the condiments that have played a major role in the soups and sauces in Eastern Nigeria; serving not only as a nutritious non-meat protein substitute but also as condiment and flavoring agent in soups. This study aimed to assess the proximate composition, microbiological and sensory quality of soups prepared with the wet, micro-waved and dried samples. Materials and Methods: ‘Ogiri’ samples were analyzed for moisture, ash, fat, protein, crude fibre and carbohydrate. Proximate composition of the Ogiri samples were determined using the AOAC method. Results: The proximate result revealed the presence of moisture (40.38, 1.20, 4.10%), carbohydrate (0.89, 1.47, 1.21%), protein (14.43, 16.62, 13.12%), ash (3.30, 4.40, 2.00%), lipid (40.20, 70.60, 64.95%) and fiber (1.69, 5.73, 14.62%) for the wet, micro-waved and 100°C dried samples respectively. The isolated bacteria on the basis of cultural morphology, physiological and biochemical characteristics were identified as: Bacillus spp. (32.0%), Staphylococcus spp. (10.0%), Micrococcus spp. (11.0%), Pseudomonas spp. (26.0%), Proteus spp. (16.0%) and Lactobacillus spp. (5.0%). The sensory evaluation of soups prepared with the ‘ogiri’ samples showed that the micro-waved sample had the highest overall acceptability, followed by the oven-dried sample and lastly the wet samples. Conclusion: Soup prepared with the micro-waved sample was the most preferred and had very low microbial counts.
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