The proximate composition and antinutrients of fermented watermelon seeds (24-120h (1-5 days)) as well as the sensory attributes of soup prepared with the condiment (ogiri), produced from the fermented watermelon seeds were determined using standard methods. Protein increased from 11.79% in the fresh sample to 13.77% (96h fermented watermelon seeds) while the ash increased from 4.95% to 5.75% in the same sample. The comparative assessment of the proximate composition of the watermelon ogiri and commercial ogiri (control) showed that the watermelon ogiri had higher protein and fat content, 13.77% and 15.40% respectively than the commercial ogiri (9.98% and 7.96% respectively). The 96h fermented watermelon seeds had optimum increase in nutrients and was used as a condiment alongside with commercial ogiri from castor oil bean for oha soup preparation, both of which were subjected to sensory evaluation and they differed significantly (P<0.05). However, the control soup was most preferred by the panelists (7.68).
Keywords: Antinutrients, Fermentation, Ogiri, Sensory, Watermelon Seed
