Biochemical changes in fermented melon (egusi) seeds (Citrullis vulgaris)

Abstract

Biochemical and sensory changes of Nigerian melon seeds fermented with four Bacillus strains isolated from African locust beans were studied. In all fermentations, the reducing sugar content doubled from a starting value of 45 mg/g. The total free amino acid content decreased for the first 40 h and then increased. With B. licheniformis, B. subtilis and B. pumilis, there was a subsequent large increase in free amino acid content. The extracted oils in the fermentation product increased in saponification number and free acid content but decreased in iodine number. The sensory properties of the B. licheniformis product was similar to that of ogiri and that of B. subtiis to Iru. © 1990 Society for Industrial Microbiology.