Proximate analysis of different fermented Citrillus vulgaris products from different cultivars of melons and Bacillus subtilis strains in South West Nigeria

Abstract

The strains of Bacillus subtilis obtained from different condiments such as Natto (USA), Kinema, Natto (Nigeria), ‘Iru’ (fermented Parkia biglobosa), Soy-iru, Cowpea ‘iru’ and commercial ‘ogiri’ were used to ferment three different cultivars of melon seeds which include Citrullus lanatus and Cucumeropsis manii. Proximate analyses of the products were also determined, while the fermented and unfermented seed products were compared. The moisture content ranges between 7.57 to 39.33%, dry matter (60.7 to 93.4%), ash (2.65 to 4.71%), soluble protein (24.4 to 35.9%), fatty acid (32.47 to 53.5%), crude fibre (1.89 to 3.75%), carbohydrate (7.60 to 25.17%), pH (6.10 to 7.7) and titratable acidity (0.10 to 0.24). The mineral contents and sensory evaluation of both fermented and unfermented melon seeds were done and revealed that Citrullus vulgaris seed is the best raw material for ‘ogiri’ production, supported by the proximate values of the seeds and fermented product.

Keywords: Proximate analysis, Citrullus vulgaris, Cultivars and Bacillus subtilis strains