condiment

Microbiological Profile of ‘Ogiri’ Condiment Made from Seeds of Watermelon (Citrullus lanatus)

F. O. Adebayo · Asian Food Science Journal · 2018

Aim: This research work was conducted to evaluate the microbiological profile of ‘ogiri’ condiment made from the seeds of watermelon (Citrullus lanatus). Study Design: This work was a laboratory experimental design study. Place and Duration of Study: Dept. of Microbiology (Food a...

Open access Research Article 10.9734/AFSJ/2018/39668

Comparative Studies on Citrullus vulgaris, Citrullus colocynthis and Cucumeropsis mannii for Ogiri Production

B. J. Akinyele & O. S. Oloruntoba · Microbiology Research Journal International · 2013

Aim: This study investigated the microbiological, physicochemical and antinutritional properties of three varieties of fermenting melon seeds namely: Citrullus vulgaris (Schrad), Citrullus colocynthis (L) and Cucumeropsis mannii (Naud) for ogiri production. Methodology: Ogiri was...

Open access Research Article 10.9734/BMRJ/2013/2337