ABSTRACT
Seasoning refers to the broad range of aromatic compound that enhance flavour of food products. These are substances known as spices extractive. Seasoning are added while cooking and consist of other elements derived from vegetables. In addition to serving as flavours enhancer, seasoning can also have practical use of thickening, emulsifying, preserving quality, as well as antioxidant, antibacterial, nutritional and therapeutic activities. It is well known that food seasoning includes minerals like macronutrient like ( heavy metals, potassium, sodium, magnesium, calcium, lead and cadmium). Plant seeds high in protein and oil are fermented frequently, product that have undergone fermentation have improved safety, nutritional content, texture, flavours and scents as well as long shelf life. Ogiri is a product of fermentation, it’s a condiment use to spice cuisine that goes well with starchy root and vegetable diets, including sauces and stews. As a condiment it is use for various preparation such as boiled beef and pottage with a % value of moisture content 25±3.37,crude protein 9.92±0.55, ash content 22.7±2.70, ether extract 10.6, crude fibre 0.10, nitrogen free extract 30.28±2.8. Mineral component (mg/kg) potassium 5.58, calcium 1.89, sodium 0.51,Iron 0.08. Despite low crude fibre and protein content, ogiri present higher ash and calcium levels, it has potential health benefits include improved shelf stability, calcium supplementation and potassium rich nutrition.
