Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds

Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional quality. Effects of fermentation on proximate values of the seeds were also analyzed. The two samples were further subjected to sensory analysis using commercial brand made from castor bean (Ricinus communis) seeds coded FCBM as a control. Results show that FFPM was significantly (p < 0.05) higher in ash, crude fiber and protein, but significantly lower in moisture and fat than the FSBM. There was no significant (p > 0.05) difference in carbohydrate content of the two samples. The FFPM recorded significant (p < 0.05) increase in crude fiber, fat and protein, and significant (p < 0.05) decrease in moisture, ash and carbohydrate compared to the values in the fluted pumpkin seeds. The FSBM recorded significant (p < 0.05) rise in fat and protein, but significant drop in moisture, ash, crude fiber and carbohydrate compared to the values in soybean seeds. Sensory results show that FFPM was significantly (p < 0.05) higher than FSBM in flavor and marginally (p > 0.05) different in color, texture, taste and general acceptability. Baring the marginal (p < 0.05) superiority in taste, the FCBM was significantly (p<0.05) lower in every other attributes considered. It follows that good quality fermented condiments can be obtained from cheaper and underutilized oil seeds.