Sensory Properties of Ogiri in Nigerian Onugbu Soup Made from Two Varieties of Melon Seeds Cucumis melo and Cucumeropsis manii

摘要

The fermentation of two varieties of melon seeds Cucumis melo , Cucumeropsis manii to the condiment - ogiri using the leaves of Musa sp., were investigated. The percent proximate composition s of the seeds were ash 2.80 and 3.13, fat 45.65 and 55.93, prot