Microbiology Research - Academic Journals

African Journal of Microbiology Research Vol. 6(24), pp. 5095-5099, 28 June, 2012
Available online at http://www.academicjournals.org/AJMR
DOI: 10.5897/AJMR11.312
ISSN 1996-0808 ©2012 Academic Journals
Full Length Research Paper
Fermentation of Cucumeropsis seeds, an uncommon
substrate for ogiri production
Odibo F. J. C. 1 , Nwabunnia E. 2 *, Ezekweghi C. C. 1 and Uzoeghe E. 1
1 Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, P.M.B. 5025, Awka, Nigeria.
2 Department of Microbiology, Anambra State University, P. M. B. 02, Uli, Nigeria.
Accepted 4 June, 2012
An investigation of the microbes responsible for the traditional fermentation of climbing melon
(Cucumeropsis mannii Naud) seeds for ogiri production was undertaken over a period of 96 h. Seven
bacterial genera identified as Bacillus, Klebsiella, Pseudomonas, Pediococcus, Lactobacillus, Serratia,
and Staphylococcus were recovered from fermenting Cucumeropsis seeds. The pH and temperature of
the seeds at the end of fermentation were 7.1 and 35°C, respectively. Bacillus and Pseudomonas
species exhibited proteolytic, amylolytic and lipolytic activities, and were most useful in the
fermentation process. The ogiri obtained compared favourably in colour, taste, aroma and texture with
the same condiment from other known and commonly used substrates.
Key words: Cucumeropsis seeds, fermentation, bacteria, ogiri.
INTRODUCTION
Ogiri is a Nigerian fermented condiment produced from
various substrates, and which when added to soup or
yam pottage enhances the flavour. This has been
accentuated by several independent reports on the
production of ogiri from the fermentation of the seeds of
castor oil (Ricinus communis) (Odunfa, 1985; Jideani and
Okeke, 1991), water melon (Citrullus vulgaris Schard)
(Odunfa, 1981), creeping melon (Colocynthis vulgaris)
(Odibo, 1985; Jideani and Okeke, 1991; David and
Aderibigbe, 2010), Citrullus lanatus (David and
Aderibigbe, 2010) and fluted pumpkin (Telfairia
occidentalis Hook) (Odibo and Umeh, 1989).
The choice of substrate for this food condiment, which
is popular among the Igbos of Southern Nigeria, depends
on the locality (Odibo et al., 1990). During the last three
decades, the consumption of ogiri as well as the prices of
its various substrates has increased in Nigeria. This
development has given impetus for the trial of other
relatively cheaper and unpopular seeds, which are
climbing melon (Cucumeropsis mannii Naud) (David and
Aderibigbe, 2010). The seeds resemble those of creeping
*Corresponding author. E-mail: alcamow@yahoo.com. Tel:
+234 (806) 096-3069.
nutritively related to those already serving as substrates
for ogiri production. One of such potential substrates is
melon (Colocynthis vulgaris) commonly eaten as soup by
most Nigerians. In variance, Cucumeropsis seeds are
larger (16-18 mm long, 9 mm wide) with thick outer white
coat of moulded edges, hard to open or peel (Oyolu,
1977).
The cotyledons of climbing melon seeds are scarcely
used in some parts of Nigeria to prepare soup or as a
source of oil. Also, the seeds have preservative
properties in that, the posterior end when slightly and
carefully opened with the help of the incisors, can be
placed at appropriate points on a fresh corpse as an
effective embalmment procedure by some herbalists
among the Igbos of Southern Nigeria. This study was
undertaken to determine the microbes responsible for the
traditional fermentation and suitability of climbing melon
(C. mannii) seeds as yet another substrate for ogiri
production.
MATERIALS AND METHODS
Preparation of ogiri
The traditional method of preparing ogiri (Odibo and Umeh, 1989)
was adopted and modified. Locally purchased climbing melon (C.