Effect of Fermentation on Physicochemical Properties and in vitro Radical Scavenging Ability of Citrullus vulgaris

Ogiri, a fermented product of melon seed (Citrullus vulgaris), is a fermented condiment rich in vitamins and protein commonly consumed in South-East and Western Nigeria. It was produced by sorting the dehulled seed by hand to remove the spoilt seeds, washing, boiling for 4 h, aseptically pouring into the fermenting can and incubating at 35 °‑C for 120 h. The fermented and unfermented cotyledons were analyzed for physicochemical properties and vitamins. pH and total titrable acidity increased from 6.34 to 7.28 and 0.4 N to 0.23 N respectively. The moisture content increased from 7.78 % to 32.77 %. Both Citrullus vulgaris and Ogiri exhibited antioxidant efficacy. The vitamins and 2,2-diphenyl-1-picrylhydrazyl (DPPH)increased significantly which showed changes in the radical scavenging ability. Ogiri had improved nutritional composition, as a condiment, it is therefore recommended for consumption in preference of melon seed.