Nutrients and Antioxidant Composition of Local Condiment “Ogiri” Produced from Different Leguminous Seeds

Abstract

‘Ogiri’ refers to a fermented oily paste that is used as soup condiments for its strong smell. Apart from the fact that it’s mostly used in soup preparation because of the strong pungent odour and organoleptic properties, it also impact nutrients to soup. This study investigated the nutrients and antioxidant composition of Ogiri produced from different leguminous seeds. Raw material such as melon (EGU) and sesame (SES) seeds were procured from Oja Oba (Oba Market) in Owo, Ondo State while pumpkin (PUM) and Castor (CAS) seed were purchased at Upper Iweka market, Onitsha Anambra State, Nigeria. The raw materials were processed into ‘Ogiri’ using traditional methods and were subjected to chemical analysis using standard analytical methods.” Data generated were subjected to One-way Analysis of Variance (ANOVA) and means were separated using Duncan Multiple Range Test at 5% level of significance.  Findings shows that the moisture content was significantly (P<0.05) higher in PUM than any other sample. Sample SES was significantly (P<0.05) higher in Ash (10.22g /100g) content, and fibre (11.21g/100g) while EGU was significantly (P<0.05) higher in fat (30.17g/100g) and protein (29.30g/100g). CAS had the highest carbohydrate content (27.58g/100g).Minerals result shows that Na (14.835mg/g), Ca (22.570mg/100g) and Mg (3.351mg/100g) were significantly (P<0.05) higher in sample EGU. Sample SES was significantly higher in K (55.855mg/100g) and Zn (0.308mg/100g), while CAS was significantly lower (P<0.05) in Na (3.45mg/100g), Ca (13.15mg/100g) K, (21.655mg/100g), Zn (0.128mg/100g) and Mg (1.925mg/mg) but has the highest value in P (12,252mg/100g). PUM was significantly higher in Vitamin E (8.270mg/100g), while CAS was significantly higher in vitamin A (7.576UI/g). Sample PUM had the highest Polyphenol and Terpenoid content (106.82mg/g and 1.37mg/g respectively) while sample SES had the highest steroid content (0.92mg/g). In conclusion, this study revealed that the nutrients and antioxidant properties of the “Ogiri” samples vary proportionately. The results can guide farmers, processors, and consumers in making informed decisions regarding seed selection and Ogiri preparation.