Abstract
Recently, in Nigeria, there has been a series of controversial publications and debates over the use of seasoning cubes and monosodium glutamate as cancer inducing agents. With this, the use of local condiments like Ogiri has become an option. Ogiri is traditionally produced from castor oil beans which is scarce in some communities. This study therefore explored the possibility of substituting castor oil bean with soybean to obtain an acceptable Ogiri. Proximate, mineral and vitamin composition and sensory characteristics of the substituted Ogiri samples produced were evaluated using standard methods. With increase in soybean substitution levels, proximate analysis showed an increase in crude protein (17.33%-31.68%), crude fibre (0.47-1.71%) and fat (13.76-20.23%) contents while ash (3.63-3.21%) and carbohydrate (48.13%-23.55%) contents decreased. Mineral contents increased from 46.11 - 80.21, 60.25 - 73.83, 80.33 - 99.42, 118.10 - 794.38, 1.63 - 6.32 and 0.49 - 1.48 mg/100g for calcium, magnesium, phosphorous, potassium, iron and zinc, respectively. Potassium was the most abundant mineral in the samples. Also, retinol (11.63-16.26 mg/100g), vitamin B1 (0.10-0.21 mg/100g), vitamin B2 (10.37-14.79 mg/100g), vitamin B3 (9.21-9.91 mg/100g), vitamin C (2.43-5.85 mg/100g) and vitamin E (6.43-11.25 mg/100g) increased significantly. Sensory analysis revealed that the Ogiri sample with 50% soybean inclusion and the control had the best organoleptic properties. Therefore, soybean substitution of up to 50% gave a better acceptable Ogiri with improved nutrient contents.
 Keywords: “ogiri”, castor oil bean, soybean
Highlights
African locust bean (Parkia biglobosa), ‘okpei’Condiments constitute an essential part of the human diet in various cultures from different parts of the world
The significant (p
The ash contents of the blended samples decreased (3.63 to 3.21%) significantly (p>0.05) with increase in the quantity of soybean in the blends. This may mean that castor oil bean seed contained more minerals than soybean which inclusion at 5, 10 and 50% levels used in this study reduced the mineral contents significantly (p
Summary
Condiments constitute an essential part of the human diet in various cultures from different parts of the world. The castor oil plant is indigenous to the South-eastern Mediterranean region and parts of east Africa but it is today widespread throughout the tropical regions of the world (Ibe and Orabuike, 2009) with several varieties. It contains toxic protein, ricinine and ricinoleic acid, and not consumed directly without processing like fermentation that normally removes these toxic constituents (Daeschel, 1989). Soybean (Glycine max) belongs to the family of leguminosae and sub-family papillionnideae It is an important source of high quality plant protein (Kure et al, 1998) due to the presence of about 35-45% protein (Dandago and Igwe, 2006). The aim of this study is to ascertain the acceptability and nutritional properties of “ogiri” produced from partial substitution of castor oil bean with soybean seeds
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