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

  • D.C. Arukwe
  • E.N. Onyeneke


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%).


Journal Identifiers

eISSN: 0189-7241