Production and Proximate Composition of Ogiri-Ahuekere (Arachis hypogaea Linn) Seed Condiment
Research Journal of Agriculture and Environmental Management Vol. 7(1), pp. 007-017, May 2018
11 Pages Posted: 20 May 2020
Date Written: May 10, 2018
Abstract
The production and evaluation of ogiri-ahuekere- fermented groundnut (Arachis hypogaea Linn) seed condiment were studied. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 1–10 days while the unfermented cooked groundnut paste was used as a control. The effects of fermentation time on the proximate composition of ogiri-ahuekere samples were evaluated. Statistical analyses of the data were carried out using ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Tukey’s test at 95% level of confidence. Comparison of proximate composition of unfermented ahuekere with ten days fermented ogiri-ahuekere samples had the following: carbohydrate (47.40% and 20.79%), protein (18.20% and 32.63%), fat (18.78% and 33.06%), ash (2.88% and 1.47%), fibre (2.60% and 1.40%), and moisture (10.14% and 10.65%) respectively. Fermentation time significantly decreased carbohydrate, ash and fibre but increased fat and protein. This showed that increase in the fermentation time improved the quality of the ogiri-ahuekere samples.
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