Evaluation of Mineral, Vitamin and Phytochemical Composition of Ogiri from Melon and Groundnut Seeds

Abstract

The minerals, vitamins and phytochemical contents of Ogiri from melon and groundnut seeds were investigated. Melon and groundnut seeds were combined in the ratio of 100:0 (A), 75:25 (B), 50:50 (C), 25:75 (D), 0:100 (E) respectively and fermented to produce Ogiri. The Ogiri samples were analyzed for minerals, vitamins and phytochemicals contents. On the average, the samples contained calcium (35.01- 255.0 mg/100g), magnesium (15.80-102.11 mg/100g), potassium (3.18-520.15 mg/100g), sodium (0.06- 12.30 mg/100g), iron (42.12-158.0 mg/100g), zinc (1.50-18.50 mg/100g) and phosphorus (152.0- 251.13 mg/100g). The vitamins present were vitamins A, B₁, B₂, B₃, B₆, B₉, C and E with A, B₃, C and E being the most abundant. The phytochemicals present and their ranges were saponin (0.16-0.26%), tannin (0.04-0.16%), alkaloid (0.12-0.27%) and flavonoid (0.08-0.19%).