Comparative Soluble Nutrient Value of Ogiri Obtained From Dehulled and Undehulled Boiled Melon Seeds(Cucumeropsis mannii)

Abstract

The amount of residual soluble nutrient (sugars and amino acids) in ogiri obtained from dehulled (A) and undehulled (B) boiled melon seeds (Cucumeropsis mannii) fermented in the leaves of Musa spp were studied. Proximate compositions of the major components in ogiri obtained from  dehulled and undehulled boiled melon seeds revealed a decrease in the values of fat (A 38.61%), (B 38.42%) and crude protein (A 18.64%), (B 18.36%) but an increase in carbohydrate values (A 25.83%), (B 25.26%) relative to the raw seeds. Significant daily higher soluble sugar levels were obtained in ogiri from undehulled seeds with fluctuations, coming to approximate starting values of (A 2.67 ± 0.02), (B 10.02 ± 0.03) at the end of fermentation. Steady increases without fluctuations were observed in levels of free amino acids in ogiri obtained from both seeds (A 42.83 ± 0.29), (B 60.96 ± 0.41), with significant higher retention from undehulled seeds.

Key words: dehulled, undehulled, fermentation, boiled melon seeds, ogiri, soluble nutrient, testa.