Microbiological Profile of ‘Ogiri’ Condiment Made from Seeds of Watermelon (Citrullus lanatus) | Chapter 03 | Current Trends in Food Science Vol. 1
Introduction: Condiments are essential part of the diet of various cultures in different parts of the world. Its consumption continues to increase due to some factors that include population growth and increased consumer preferences. A condiment refers to a substance that is added to food to impact a particular desired flavour or texture to the dish. ‘Ogiri’ refers to a fermented oily paste that is used as soup condiments for its strong smell. It is a product prepared by traditional method of uncontrolled solid state fermentation of castor bean (Ricinus communis) and/or melon seeds (Citrullus vulgaris), involving the use of natural inoculation or chance fermentation. Aim: This research work was conducted to evaluate the microbiological profile of ‘ogiri’ condiment made from the seeds of watermelon (Citrullus lanatus). Study Design: This work was a laboratory experimental design study. Place and Duration of Study: Dept. of Microbiology (Food and Industrial unit), N...