Comparative Analysis Of The Proximate and Amino Acid Compositions of “Ogiri” from Soya Beans (Glycine Max), Castor Oil Seed (Ricinuscommunis) and from Melon Seed(Colocynthis Vulgaris)

  • I.C. Nzelu Food Technology Department, Federal Polytechnic, Oko, Anambra State, Nigeria
  • H.O. Agu Food and Science Technology Department, Nnamdi Azikiwe University, Awka, Anambra State Nigeria
  • S.A. Dimejesi Microbiology Department, TANSIAN University, Umunya, Anambra State, Nigeria


Ogiri soya (OS), OgiriUgba (OU) and OgiriEgwusi (OE) fermented condiments were produced from Glycine max Riscinuscomminus and Citrullus vulgaris respectively and their proximate as well as their amino acid properties were analysed and compared. Quantitatively, crude protein and ash contents were highest in Ogiri soya had the highest with such values as 39.58±0.10% and 6.40±0.00% while OgiriUgba had the highest quantities of crude fat, 43.16±0.13%and 12.52±0.16% crude fibre. OgiriEgwusi had 10.55±0.93% carbohydrate. The three samples had high quantities of energy ranging from 2362.32KJ/100g in Ogiri soya to 2435.38 KJ/100g in Ogiriegwusi. Among the eighteen amino acids assayed, the highest concentrations obtained in g/100g unit, Aspartic acid 17.49±0.04, 11.53±0.00. 6.82±0.02 for OU, OS and OE respectively while their respective values for Glutamic acid were 16.05±0.05, 15.89±0.02 and 11.28±0.08 for OU, OS, and OE. Ogiri soya had higher values in terms of the essential amino acids while OE had higher values for arginine 6.80±0.38, Glycine 3.61 and Threonine. The use of Ogiri condiments from these substrates is recommended for consumers.