Phytochemical, Microbial and Nutritive Analysis of a Local Flavouring Agent (Ogiri) Produced From Pentaclethra Macrophyla Benth

Phytochemical, Microbial and Nutritive analysis of a local flavouring agent (Ogiri) produced from Pentaclethra macrophyla Benth was undertaken. This is because of the increasing need for safer flavouring agents due to the concerns about some artificial commercial flavouring agents. Also there is the need for more substrates for the production of ogiri apart from the normal castor oil seeds. The traditional preparation of ogiri from ugba seeds is by the method of uncontrolled solid-state fermentation of ogiri yielded an oily brownish paste that has a strong characteristic pungent aroma. The condiment apart from their flavoring properties serves as a cheap source of plant protein to the populace. The phytochemical composition of traditionally processed Parkiabiglobosa (Ogiri) for different ways where evaluated. The result revealed the presence of alkaloids, saponins, tanins, cardare glycoside, flavonoids, quinnes, phenol, protein and phlobactanins. Microbial isolation and identification were done using standard microbiological techniques. The result of the microbial enumeration shown that bacterial were present throughout the period of fermentation. Microbiological composition of ogiri was also evaluated. The results showed the present of staphylococcus SPP, Ballicus SPP, and Fusarium. The mineral composition was tested for as well, where calcium has value of 48.8 %, zinc 1.45 %, potassium 72.19 %, phosphorus 72.19 %, magnesium 2.25 % and iron 1.63 %. Percentage of the nutrients in ogiri was also taken in which the value of parameters of moisture content is 1.85 %, fat content is 17.16 %, protein content is 26.15 % and carbohydrate content is 1.6 5%.