@article{ajfst2016413,
author={{Peter-Ikechukwu, Anne I. and Kabuo, Ngozi O. and Alagbaoso, Serah O. and Njoku, Njideka E. and N.Eluchie., Chioma and Momoh, Williams O.},
title={Effect of Wrapping Materials on Physico-chemical and Microbiological Qualities of Fermented Melon Seed (<i>Citrullus</i> <i>colocynthis</i> L.) Used as Condiment},
journal={American Journal of Food Science and Technology},
volume={4},
number={1},
pages={14--19},
year={2016},
url={http://pubs.sciepub.com/ajfst/4/1/3},
issn={2333-4835},
abstract={The effect of six different wrapping materials on physico-chemical and microbiological qualities of fermented melon seed (<i>Citrullus</i> <i>colocynthis</i> L) was studied. Melon seeds were sorted, washed, boiled (48 hrs), dehulled and wrapped in blanched plantain leaf, then it was boiled again for 2 hours, drained, cooled and allowed to ferment naturally for 72 hours. The fermented melon seeds were then mashed, wrapped with six different wrapping materials include: fresh, blanched and dried of <i>thaumatococcus</i> <i>danielli</i> leaf, aluminum foil, black polyethylene and transparent polyethylene, placed in a warm environment for 72 hours (maturation period). The products which are known as <i>Ogiri</i> condiment were subjected to microbiological and physico-chemical evaluation. The results of the microbiological evaluation showed that the predominant bacteria involved were <i>Bacillus</i> spp, <i>Enterococcus</i> spp and <i>Corynebacterium</i> spp. While <i>Saccharomyces</i> <i>cerevisae </i>was isolated. The results of the physico-chemical evaluation showed increase in pH from 5.5 to 6.3, Titratable acidity (TTA) increased from 0.2% to 0.49% during fermentation and varied during maturation. Alumininum foil had the highest TTA of 0.43% while transparent polyethylene had the lowest TTA of 0.23%. During fermentation, the amino nitrogen increased from 2% to 5.5%. The amino nitrogen also increased appreciably during maturation. Black polyethylene had the highest amino nitrogen value (21.15%) while aluminum foil had the least value of amino nitrogen (15.65%) at 72 hours.},
doi={10.12691/ajfst-4-1-3}
publisher={Science and Education Publishing}
}