AWARENESS OF THE HEALTH BENEFITS AND ACCEPTABILITY OF OGIRI MADE FROM MELON AND SOYBEANS
Olarewaju Cecilia Abiodun
Department of Home Economics,
Adeyemi College of Education, Ondo.
E-mail:
cecilia_abiodun@yahoo.co.uk
ABSTRACT
Ogiri is a condiment traditionally prepared from melon. Melon seed is ground into paste and the paste is wrapped in small portions with leaves and left in a warm place until the characteristic aroma of the condiment is developed. This study investigated the awareness and acceptability of ogiri made from melon and soybeans in Ondo West Local Government Area of Ondo State. The study employed descriptive survey and experimental design. It was carried out on thirty (30) panelist purposively selected in Adeyemi College of Education, Ondo and sixty (60) randomly selected respondents in six (6) wards in Ondo West Local Government Area of Ondo State. Melon and soybean were obtained from the market, fermented and prepared into ogiri. The ogiri made from melon seed and that made from soybean were used to prepare dishes and served to thirty panelists in Adeyemi College of Education, Ondo. A questionnaire was structured and administered to the 60 respondents to determine their level of awareness of the nutritional contents of ogiri made from melon seed and that made from soybeans. Responses from the questionnaire were analyzed using descriptive and inferential statistics. The responses of the panelist revealed that ogiri from the two seeds were acceptable and there was no significant difference in their acceptability. Findings also revealed that respondents were aware of the nutritional and health benefits of ogiri made from melon seed and that made from soybean. The nutritional contents and acceptability of ogiri made from melon seed and that made from soybean were similar. Ogiri made from soybean was as acceptable in Ondo West Local Government Area as ogiri made from melon seed. Respondent were aware of the health benefits of ogiri made from melon seed and that made from soybeans. It was recommended that soybeans should be used in the production of ogiri in order to reduce the burden placed on melon seed, encourage the utilization of soybean in the local government area, increase food security and reduce malnutrition especially among vulnerable groups.
Keywords: Ogiri, soybean, melon seed, condiment.