AGSIR Publisher

Menu
IJMRI | International Journal of Multidisciplinary Research and Innovation
Published: October 20, 2026 | Vol. 1 Issue 4 | ISSN: 3139-5902
Research Article

PHYTOCHEMICAL, MICROBIAL AND NUTRITIVE ANALYSIS OF A LOCAL FLAVOURING AGENT (OGIRI) PRODUCED FROM PENTACLETHRA MACROPHYLA BENTH

Ubiji, Chioma Ernest1✉,
Eze, Sunday Onyekwere1,
Anaenyeonu, Udochukwu Favour1,
Ukaegbu, Samson2
1 Department of Pure and Industrial Chemistry, Abia State University, Uturu, Nigeria
2 Department of Animal and Environmental Biology, Abia State University, Uturu, Nigeria
Download PDF View DOI

Abstract

Phytochemical, Microbial and Nutritive analysis of a local flavouring agent (Ogiri) produced from Pentaclethra macrophyla Benth was undertaken. This is because of the increasing need for safer flavouring agents due to the concerns about some artificial commercial flavouring agents. Also there is the need for more substrates for the production of ogiri apart from the normal castor oil seeds. The traditional preparation of ogiri from ugba seeds is by the method of uncontrolled solid-state fermentation of ogiri yielded an oily brownish paste that has a strong characteristic pungent aroma. The condiment apart from their flavoring properties serves as a cheap source of plant protein to the populace. The phytochemical composition of traditionally processed Parkiabiglobosa (Ogiri) for different ways where evaluated. The result revealed the presence of alkaloids, saponins, tanins, cardare glycoside, flavonoids, quinnes, phenol, protein and phlobactanins. Microbial isolation and identification were done using standard microbiological techniques. The result of the microbial enumeration shown that bacterial were present throughout the period of fermentation. Microbiological composition of ogiri was also evaluated. The results showed the present of staphylococcus SPP, Ballicus SPP, and Fusarium. The mineral composition was tested for as well, where calcium has value of 48.8 %, zinc 1.45 %, potassium 72.19 %, phosphorus 72.19 %, magnesium 2.25 % and iron 1.63 %. Percentage of the nutrients in ogiri was also taken in which the value of parameters of moisture content is 1.85 %, fat content is 17.16 %, protein content is 26.15 % and carbohydrate content is 1.6 5%.
Keywords: Phytochemical, Microbial, flavouring agent and castor oil seeds.

References

  1. Achi, O. K. (2005). Traditional fermented protein condiments in Nigeria: Review. African Journal of Biotechnology, 4(13), 1612-1621.
  2. Achinewhu, S. C. (1986). The effect of fermentation on carbohydrate and fatty acid composition of African oil bean seed (Pentaclethra macrophylla). Food chemistry, 19(2), 105-116.
  3. Ahlawat BB. Medical laboratory practical and M.C.Q. New Delhi. UDH Publishers & Distributors, 2007.
  4. Akusu, O. M., Kiin-Kabari, D. B., Jolaoso, O., &Chibor, B. S. Nutritional Evaluation and Glycemic Indices of Agidi Produced from Maize (Zea mays) Starch and Cowpea (Vigna unguiculata) Flour Blends. Research Journal of Food Science and Quality Control (RJFSQC) E-ISSN, 2756, 5483.
  5. Anukam, K. C. (2009). African traditional fermented foods and probiotics. Journal of Medicine and Food, 12:177-1184.
  6. Awuchi, C. G. (2019). Medicinal Plants: the Medical, Food, and Nutritional Biochemistry and Uses. International Journal of Advanced Academic Research, 5 (11), 220 - 241.
  7. Barber, L. I., Achinewhu, S. C., &Achinewhu, S. C. (1992). Microbiology of ogiri production from melon seeds (Citrullus vulgaris). Nigerian Food Journal, 10, 129-135.
  8. Barber, L., Achinewhu, S. C., &Ibiama, E. A. (1988). The microbiology of ogiri production from castor seed (Rieinus communis). Food Microbiology, 5(4), 177-183.
  9. Ben Hsouna, A., Sadaka, C., GeneraicMekinic, I., Garzoli, S., Svarc-Gajic, J., Rodrigues, F., & Mnif, W. (2023). The chemical variability, nutraceutical value, and food-industry and cosmetic applications of citrus plants: A critical Review. Antioxidants, 12(2), 481.
  10. Bhanja, T., Kumari, A., & Banerjee, R. (2009). Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresource Technology, 100(11), 2861-2866.
  11. Dada, E. O., Salau, M. A., Balogun, Y. O., Oludipe, E. O., &Owa, S. O. (2023). Earthworm (Alma millsom) Powder's Nutritional and Microbial Qualities Significantly Affected by Processing Protocols. Journal of Material Environmental Science, 14 (3), 306, 316, 14-20.
  12. David, O. M., &Aderibigbe, E. Y. (2010). Microbiology and proximate composition of Ogiri, a pastry produced from different melon seeds. New York Science Journal, 3(4), 19-27.
  13. Enujugha, V. N., Adeyemo, M. B., &Adisa, A. M. (2023). Nutritional and safety implications of consuming melon seeds and impacts on international trade: A review. Food and Humanity, 1, 241-249.
  14. Ezenobi, J.V., Amaku, F.J., Agbidi, & C., (2016) Ricinus communis seeds (Ogiri-Okpei) and its phytochemical composition. Research Journal of Science and Technology, 8(4).
  15. Hannington, T. A. (2020). Comparative Study of the Proximate Composition and Functional Properties of Composite Flours of Amaranth, Rice, Millet, and Soybean. American Journal of Food Science and Nutrition, 6(1), 6-19.
  16. Isu, N. R. (2000). Improvement of the traditional processing and fermentation of African oil bean (Pentaclethramacrophyllabentham) seeds into a food snack ugba. International Journal of Food Microbiology, 59, 235-239.
  17. Khalid, E. K. (2003). Solubility and functional properties of fermented sesame seed protein as influenced by pH and salt concentrate. Food chemistry, 82(3), 361-366.
  18. Mba, A. V. (2010). Proximate chemical composition and amino acid content of Nigerian oil seeds. Journal of Food Science and Agriculture, 25:1547-155.
  19. Momoh, A. O., Asowata-Ayodele, A. M., Olayemi, O., & David-Momoh, T. (2023). The comparative antimicrobial effects of castor, garlic, beniseed and bitter cola extracts on microorganisms isolated from hospitals' wards. Microbes and Infectious Diseases.
  20. Oboh G. (2006). Nutrient and anti-nutrient composition of Condiments produced from some fermented Underutilized legumes. Journal of Food Biochemistry; 30(2006) 579-S.
  21. Odbo, F. J. C., Nwabunia, E., Ezekweghe, C. C., &Uzoeghe, E. (2012). Fermentation of Cucumeropsis seeds, an uncommon substrate for ogiri production. African Journal Microbiology Resources, 6(24), 5095-5099.
  22. Odunfa, S. A. (1981). Microorganisms associated with fermentation of African locust bean (Parkia vulgaris Schrad) product. Plant Foods for Human Nutrition, 32, 11-18.
  23. Odunfa, S. A. (1983). Biochemical changes during production of ogiri, a fermented melon (Citrullus vulgaris Schrad) product. Food/Nahrung, 25(9), 811-816.
  24. Odunfa, S. A. (1989). Microbiology and amino acid composition of Ogiri - a food condiment from Ricinus. Microbiology Resources, 6(24), 5095-5099.
  25. Ogueke, C. C., Okoli, A. I., Owuamanam, C. I., & Nwosu, J. N. (2013). Fermentation of elon seeds for 'Ogiregusi' as affected by fermentation variables using Bacillus subtilis. Malaysian Journal of Microbiology, 9(4), 79 - 288.
  26. Ojinnaka, M. C., &Ojimelukwe, P. C. (2012). Effect of fermentation period on the organic acid and amino acid contents of Ogiri from Ricumuscommuinis. Journal of Food Technology, 10, 140-150.
  27. Okechukwu, R. I. (2012). Changes in the nutrient composition of the African oil bean meal 'ugba' (Pentaclethramacrophylla Benth) subjected to solid state natural fermentation. Journal of Applied Bioscience, 51:3591-3595.
  28. Okolie, P. N.-E. (2012). Extraction and quality evaluation of sandbox tree seed (Huracreptians) oil seed flour for domestic consumption and industrial utilization in Nigeria. Journal of Medical seed flour for domestic consumption and industrial utilization in Nigeria. Journal of Medical Applied Biosciences, 2, 72-83.
  29. Olatidoye, O. P. (2010). Chemical composition and nutritional evaluation of sandbox tree seed (Hura creptians) oil seed flour for domestic consumption and industrial utilization in Nigeria. World journal of agricultural science, 8(4), 359-365.
  30. Omafuvbe, B. O., Abiose, S. H., & Shonukan, O. O. (2002). Fermentation of soybean (Glycine max) for soy-daddawa production by starter cultures of Bacillus. Food microbiology, 19(6), 561-566.
  31. Omafuvbe, B. O., Abiose, S. H., &Shonukan, O. O. (1999). The production of 'Kpaye'- a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds. International Journal of food microbiology, 51(2-3), 183-186.
  32. Omafuvbe, B. O., Falade, O. S., Osuntogun, B. A., &Adewusi, S. R. (2004). Chemical and biochemical changes in African locust bean (Parkiabiglobosa) and melon (Citrullus vulgaris) seeds during fermentation to condiments. Pakistan Journal of nutrition, 3(3), 140-145.
  33. Omafuvbe, B. O., Shonukan, O. O., &Abiose, S. H. (2000). Microbiological and biochemical changes in the traditional fermentation of soybean for 'soy-daddawa' Nigerian food condiment. Food microbiology, 17, 469-474.
  34. Onawola, O. O., Asagba, A. E., Akinola, S. O., & Olatunji, O. O. (2011). Soluble Nutrient Production During Fermentation of Three Melon Varieties in the Leaves of Musa spp, Thaumatococcusdanielli and Carica papaya. Nigerian Food Journal, 29(1).
  35. Onweluso, J. C. (2009). Fermentation of Millet (Pennisetumamericanum) and Pigeon Pea (Cajanunsscajan) Seeds for Flour Production: Effects on Composition and Selected Functional Properties. Pakistan Journal of Nutrition, 8, 737-744.
  36. Ouoba, L. I. I., Diawara, B., Annan, N. T., Poli, L., & Jakobsen, M. (2005). Volatile compounds of Soumbala, a fermented African locust bean (Parkiabiglobosa) food condiment. Journal of Applied Microbiology, 99(6), 1413-1421.
  37. Paredes-Lopez, O., Guzman-Maldonad, S. H., &Alpuche-Solis, A. (1991). Solid substrate fermentation: a biotechnological approach to bioconversion of wastes. In Bioconversion of waste materials to industrial products(34): 103-153.
  38. Quoba, L. I., Diawara, B., Anman, N. T., Poli, L., & Jakobsen, M. (2005). Volatile compounds of Soumbala, a fermented African locust bean (Parkiabiglobosa) food condiment. Journal of Applied Microbiology, 99(6), 1413-1421.
  39. Rosen, H. (1957). A modified ninhydrin colorimetric analysis for amino acids. Archives of biochemistry and biophysics, 67(1), 10-15.
  40. Soetan, K. O., Olaiya, C. O., & Oyewole, O. E. (2010). The importance of mineral elements for humans, domestic animals and plants: A review. African journal of food science, 4(5), 200-222.
  41. Uzogara, S. G., Agu, L. N., &Uzogara, E. O. (1990). A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems. Ecology of food and nutrition, 24(4), 267-288.
  42. Wang, J., & Fung, D. Y. (1996). Alkaline-fermented foods: a review with emphasis on pidan fermentation. Critical Reviews in Microbiology, 22(2), 101-138.
  43. Zamora, A. F., & Fields, M. L. (1979). Nutritive quality of fermented cowpeas (Vigna sinensis) and chickpeas (Cicer arietinum). Journal of Food Science, 44(1), 234-236.
  44. Zhou, Q., Zhou, L., & Cai, Q. (2023). Strigolactones might regulate ovule development after fertilization in Xanthocerасsorbifolium.
🔓 Open Access | Published by AGSIR Publisher. This article is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Scroll to Top