COMPARATIVE ANALYSIS OF THE NUTRITIONAL AND MINERAL COMPOSITIONS OF OGIRI (LOCAL SPICE) PRODUCED FROM MELON, FLUTED PUMPKIN AND CASTOR OIL SEEDS

Abstract

The comparative analysis of the nutritional compositions of Local spice (Ogiri) produced from melon, fluted pumpkin and Castor oil seeds was carried out using standard method AOAC (2000). Also the proximate and mineral compositions of the fermented substrates were determined. It was observed that the spice produced from castor oil contains the highest protein content (19.2%) when compared with the others, while the spice produced with fluted pumpkin has the highest amount of moisture (70.8%) which implies that it will have a lower shelf life compared with the others. It was observed that the Spice produced from melon has the highest calcium content of 143.0mg/100g and the highest phosphorous content of 480.2mg/100g. Additionally, the spice produced from melon still has a higher zinc contents (27.6mg/100g) than the other two. The spice produced from fluted pumpkin should be dried more to reduce the high moisture thus increasing its shelf life. Since the spice produced from castor oil seeds has the highest protein content (19.2%) it is highly recommended for preparing dishes for growing children. Since Ogiri Spice produced from melonseedp has the highest of both calcium, phosphorus and zinc contents, it is recommended as the best of the three raw materials for the production of Ogiri spices with respect to maintaining a good health.