ABSTRACT :
Data
obtained showed that the concentration of zinc is highest in okpei 0.049mg/l
and lowest in ogiri egusi. Iodine concentration was highest in uziza and lowest
in okpei and uda. Potassium was highest in uziza and lowest in uda. The results
were significantly different (>0.05). The concentration of potassium ranged from
0.032mg/l to 0.007mg/l and the values were significantly different. The results
for sodium showed that ogiri ugba with 0.052mg/l has the highest concentration
while dawadawa has the lowest 0.008mg/l. Iron has higest concentration in uda.
0.6mg/l with the lowest in ogiri
ugba 0.06mg/l. 
INTRODUCTION:
In sub- Saharan
Africa, fermented vegetable proteins are use as flavoring agents is soups and
sauces. Apart from their strong and pleasing aroma, they also contribute to the
protein and essential fatty acid intake.
Fermentation of these
vegetable proteins is usually done in the moist solid state by random
inoculation brought about by various indigenous species of micro organisms.
In Nigeria, some
of the commonly used condiments are (ogiri egusi) form melon seed, (iru) from
African locust beans, (ogiri ugba) from African oil bean seeds, (dawadawa) from
soy beans etc..
Although micro
organisms that have been implicated in the fermentation processes of the above
condiments are diverse and frequently unpredictable, there seems to be a
general agreement on the predominance of the spore- forming bacteria species,
especially bacillus as the main fermenting agent. The proximate composition
indicates that (iru) and (ogiri egusi) were widely used to give flavor and
tastes to food and could contribute to the protein, lipid and mineral daily
intake when used liberally as done is several homes, where the expensive animal
product is a luxury (odunfa 1981: 1985) (Omafavbe et al, 2000, 2002).
OBJECTIVE:
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