Ogiri Production From Melon Seed

Egusi colosynthis citrullus lanatus is a West African melon. Agushi, agusi and egushi are other names for this fruit. The melon’s flesh is bitter and inedible; only the seeds of the fruit are eaten. Egusi seeds are high in protein and their flavor is said to be close to that of pumpkin seeds. Each seed is oval shaped and whitish in color with a light tan shell. The shelled seeds are ground for use in Nigerian recipes — especially the popular egusi soup and ogiri condiment.

In Nigeria, fermented vegetable protein is use as flavoring agents to soups and sauces. Apart from the strong and pleasing aroma, it also contributes to the protein and essential fatty acid intake.
Fermentation of these vegetables proteins is usually done in the moist solid state by random inoculation brought about by various indigeneous species of micro organisms.

In Nigeria, some of the commonly used condiments are Ogiri Egusi from melon seed, iru from African locust beans, ogiri ugba from African oil beans seed and Dawadawa from soy beans.

The proximate composition indicates that ogiri egusi were widely used to give flavor and tastes to food and could contribute to the protein, liquid and mineral daily intake when used liberally as done in several homes where the expensive animal products are a luxury one.

Seeds should be purchased fresh to avoid unhealthy fungal growth that may be carcinogenic, or cancer causing. Many Nigerians buy the seeds still in chunks of melon. They remove the seeds at home, then shell and grind them. Toasted egusi seeds are eaten for snacks or fried into small cakes.

Egusi seeds are fat- and protein certain cucurbitaceous (squash, melon, gourd) plants. Authorities disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of any cucurbitaceous plant. The characteristics and uses of all these seeds are broadly similar.

The Nigerian Ogiri, prepared with melon seeds, is prepared by most tribes in Nigeria in many different ways.

This report seeks to examine the financial viability or otherwise of producing ogiri from melon seed in Nigeria.