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Article

Effect of Wrapping Materials on Physico-chemical and Microbiological Qualities of Fermented Melon Seed (Citrullus colocynthis L.) Used as Condiment

1Department of Food Science and Technology, Federal University of Technology, Owerri, Owerri, Imo State, Nigeria


American Journal of Food Science and Technology. 2016, Vol. 4 No. 1, 14-19
DOI: 10.12691/ajfst-4-1-3
Copyright © 2016 Science and Education Publishing

Cite this paper:
Anne I. Peter-Ikechukwu, Ngozi O. Kabuo, Serah O. Alagbaoso, Njideka E. Njoku, Chioma N.Eluchie., Williams O. Momoh. Effect of Wrapping Materials on Physico-chemical and Microbiological Qualities of Fermented Melon Seed (Citrullus colocynthis L.) Used as Condiment. American Journal of Food Science and Technology. 2016; 4(1):14-19. doi: 10.12691/ajfst-4-1-3.

Correspondence to: Anne  I. Peter-Ikechukwu, Department of Food Science and Technology, Federal University of Technology, Owerri, Owerri, Imo State, Nigeria. Email: alagbaososerah@gmail.com

Abstract

The effect of six different wrapping materials on physico-chemical and microbiological qualities of fermented melon seed (Citrullus colocynthis 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 thaumatococcus danielli leaf, aluminum foil, black polyethylene and transparent polyethylene, placed in a warm environment for 72 hours (maturation period). The products which are known as Ogiri condiment were subjected to microbiological and physico-chemical evaluation. The results of the microbiological evaluation showed that the predominant bacteria involved were Bacillus spp, Enterococcus spp and Corynebacterium spp. While Saccharomyces cerevisae 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.

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