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

See all articles by Michael Chukwu

Michael Chukwu

Abia State Polytechnic - Department of Food Science and Technology

C. S. Nwakodo

Abia State Polytechnic - Department of Food Science and Technology

J. C. Ndulaka

Abia State Polytechnic - Department of Biochemistry

N. J. Nwokocha

affiliation not provided to SSRN

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.

Suggested Citation

Chukwu, Michael and Nwakodo, C. S. and Ndulaka, J. C. and Nwokocha, N. J., Production and Proximate Composition of Ogiri-Ahuekere (Arachis hypogaea Linn) Seed Condiment (May 10, 2018). Research Journal of Agriculture and Environmental Management Vol. 7(1), pp. 007-017, May 2018, Available at SSRN: https://ssrn.com/abstract=3517510

Michael Chukwu (Contact Author)

Abia State Polytechnic - Department of Food Science and Technology ( email )

NO. 12 PICO LANE, UNITY ESTATE, UMUCHICHI,
UNITY ESTATE, UMUCHICHI,
OKPOUMUOBO,, ABIA ABA,
Nigeria
+2348051862340 (Phone)
ABA, (Fax)

C. S. Nwakodo

Abia State Polytechnic - Department of Food Science and Technology

Nigeria

J. C. Ndulaka

Abia State Polytechnic - Department of Biochemistry ( email )

Nigeria

N. J. Nwokocha

affiliation not provided to SSRN

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