Production and Proximate Analysis of Okpei (Prosopis africana) Seed Condiment

Abstract

A condiment is an edible substance that is added to some foods to impart or enhance its flavour or texture. This study aimed to determine the nutritional quality of Ogiri-okpei. The production and evaluation of Ogiri-okpei (*Prosopis africana*) seed condiment were studied. The cooked cotyledons were wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 135 days. Enumeration and identification of microorganisms in the Ogiri-okpei sample were carried out employing standard methods. The effects of fermentation time on the proximate composition and mineral content of the Ogiri-okpei sample were also evaluated. The phytochemicals and nutritional quality of the Ogiri-okpei (*Prosopis africana*) sample were determined. Bacterial isolates were identified as *Bacillus* species, *Micrococcus* species, *Lactobacillus* species, and *Staphylococcus aureus*. A comparison of the proximate composition of unfermented Ogiri-okpei with a five-day fermented Ogiri-okpei sample showed the following: moisture (3.72% and 21.98%), ash (6.33% and 3.3%), fat (19.08% and 20.34%), fibre (11.31% and 8.24%), protein (30.32% and 34.12%), and carbohydrate (29.35% and 12.06%), respectively. The unfermented Ogiri-okpei sample had the lowest amounts of calcium, magnesium, phosphorus, sodium, and potassium, while the highest amounts were observed in fermented samples after fermentation. Fermentation time significantly decreased carbohydrate, ash, and fibre but increased fat, moisture, and protein. Alkaloids, steroids, flavonoids, resins, and phenols were present. Saponin content was very high compared to other phytochemicals. Generally, it showed that the okpei sample possesses immense microbiological and nutritional benefits.