Quality analysis of selected local fermented condiment (Ogiri-igbo) purchased from sellers in Anambra State, Nigeria were determined using standard methods of analysis. Quality analyses determined in the Ogiri samples were amino acids and phytochemicals. The selected local fermented condiment ogiri samples were purchased from different markets in Anambra State comprising of Eke Uli, Nwofor Uruagu, Ifedigo and Eke-Ichi markets. Amino acids analysis of the Ogiri samples revealed the presence of leucine, lysine, isoleucine, phenylalanine, phenylalanine, tryptophan, valine, methionine, proline, arginine, histidine, cystine, alanine, glutamic acid, glycine, threonine, serine and aspartic acid. Ogiri sample from Eke-Uli was highest in major amino- acids acids comprising of lysine 7.26g/100g, Phenylalanine 7.26g/100g and tryptophan, 1.32g/100g, valine 5.03g/100g, methionine, 1.44g/100g, histidine, 3.53 g/100g and aspartic acid 10.81g/100g. Biotive active phytochemical compounds in the form of Catechin, Apigenin, Genistein, Ellagic acid, Daidzin, Catechin, Apigenin, daidzin, butenin, Naringenin, luteolin, kaempferol, epicatchin, epidallocatechin, epigallocatechin, Quercetin, Gallocatechin-3, Robinetin, myricetin, nobiletin, and Artemetin were found in the Ogiri samples with ogiri purchased from Eke-Uli markets having the highest level of phytochemical compounds. From the study the amino acid of the local fermented condiment Ogiri selected in Anambra State, showed that the Ogiri sample from Eke-Uli was highest in major amino- acids. The fermented Ogiri selected in Eke-Uli, is recommended due to the high amount of amino acid and phytochemical compositions.
Chinonyerem et al. (Tue,) studied this question.