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Effect of wrapping material on chemical and microbiological qualities of fermented melon seed (Citrullus vulgaris L. Series)

Peter-Ikechukwu I.Anne1,2, Olawuni Ijeoma1,2, Osobie C.Charles1,2*, Odimegwu N.Euphresia1,2, Uzoukwu E.Anthonia1,2, Eluchie Chioma1,2

The effect of six different wrapping materials on melon seed (Citrullus vugaris L. series) fermented traditionally was evaluated. Melon seed was sorted, washed, boiled (4hours), dehulled and wrapped in blanched plantain leaf. Itwas then boiled again for 2 hours, drained, cooled and allowed to ferment naturally for 72 hours (primary fermentation). The fermentedmelon seeds were subsequently mashed and wrapped in six different wrapping materials (unblanched leaf, blanched leaf, aluminum foil, dried leaf, transparent polyethylene, black polyethylene), kept in a warm surrounding for another 72 hours (secondary fermentation). The resultant samples locally known as Ogiri were subjected to chemical andmicrobiological evaluation. Result of the chemical analysis showed increase in pH from6 to 8. Titratable acidity decreased from1.02%to 0.36%for primary fermentation and varied during secondary fermentation, with dried leaf having the highest (0.32%) and black polyethylene the lowest (0.18%).Amino nitrogen increased progressively during fermentation from 5.15% to 7.35% after the primary fermentation. The more the fermentation period progressed, the more the increased.