OGIRI

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. 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 microorganisms. In Nigeria, some of the commonly used condiments are Ogiri 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 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. The Nigerian Ogiri, prepared with melon seeds, is prepared by most tribes in Nigeria in many different ways. Ogiri is a good source of vitamins, fat and protein enriched dietary. Ogiri mechanization has become necessary and a welcome development in our society because it helps to reduce the laborious stress involved in preparing Ogiri locally. It also help farmers to preserve their produce from rotten since Mellon is highly perishable and required urgent attention and preservative measure.  

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