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© 2022 by the authors; licensee Asian Online Journal Publishing Group 
 

Agriculture and Food Sciences Research 
Vol. 9, No. 1, 17-21, 2022 

ISSN(E) 2411-6653/ ISSN(P) 2518-0193 
DOI: 10.20448/aesr.v9i1.3793 

© 2022 by the authors; licensee Asian Online Journal Publishing Group 

 
 

 
 
 
Microbial Quality and Sensory Properties of Ogiri Produced from Watermelon 
(Citrullus lanatus) Seed 

 
Akele, E. O.1  
Akinyosoye, F.A.2  
Oyetayo, V. O.3  
 

 
( Corresponding Author) 

 
1Department of Microbiology, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria. 
1Email: akele.olatunbosun@aaua.edu.ng Tel: 08035422430 
2,3Department of Microbiology, Federal University of Technology, Akure, Ondo State, Nigeria. 
2Email: faakinyosoye@futa.edu.ng Tel: 08035017616 
3Email: ovonew67@gmail.com Tel: 08034278243 

 
Abstract 

The aim is to study the microorganisms involved in fermentation, their occurrence and the 
organoleptic properties of fermented watermelon (Citrullus lanatus) seeds. The watermelon seeds 
were dehulled, sorted, washed and boiled for 4 hours and fermented naturally for nine days. 
Microorganisms isolated from the fermenting watermelon seeds were Bacillus sp, Lactococcus sp, 
Pediococcus sp, Streptococcus sp, Micrococcus sp and Alcaligenes ps for bacterial, while the fungi obtained 
were Mucor sp, Rhizopus sp, Fusarium sp, Candida sp and Saccharomyces sp. The bacterial count 
increased from 4 x101   cfu/mL to 1.21 x 1010 cfu/mL while fungal count also increased from 8 x 
101sfu/mL to 1.2 x 109sfu/mL during the period of fermentation. The pH and temperature increased 
from 6.3 to 8.7 and 29oC to 40oC respectively. The total titratable acidity decreased from 0.176% to 
0.027%. The mean sensory characteristics value of fermented sample as scored by the panelist shows 
that the texture of the fermenting sample become softer as fermentation progressed. The aroma 
became more pungent with a strong ammonia odour responsible for the characteristic flavour and 
a darker colour of product. The overall acceptability of fermented sample was adjudged like very 
much while the sample bought from the market was adjudged like moderately. 

 
Keywords: Fermentation, Microorganisms, Temperature, Sensory, Panelist, Acceptability, Organoleptic, Titratable acidity. 
 

Citation | Akele, E. O.; Akinyosoye, F.A.; Oyetayo, V. O. (2022). 
Microbial Quality and Sensory Properties of Ogiri Produced from 
Watermelon (Citrullus lanatus) Seed. Agriculture and Food Sciences 
Research, 9(1): 17-21. 
History:  
Received: 14 January 2022 
Revised: 23 February 2022 
Accepted: 8 March 2022 
Published: 18 March 2022 
Licensed: This work is licensed under a Creative Commons 

Attribution 4.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Funding: This study received no specific financial support. 
Authors’ Contributions: All authors contributed equally to the conception and 
design of the study. 
Competing Interests: The authors declare that they have no conflict of 
interest. 
Transparency: The authors confirm that the manuscript is an honest, accurate, 
and transparent account of the study; that no vital features of the study have 
been omitted; and that any discrepancies from the study as planned have been 
explained. 
Ethical: This study followed all ethical practices during writing. 

 

 

Contents 
1. Introduction ...................................................................................................................................................................................... 18 
2. Materials and Methods ................................................................................................................................................................... 18 
3. Results ................................................................................................................................................................................................ 19 
4. Results and Discussion ................................................................................................................................................................... 19 
5. Conclusion ......................................................................................................................................................................................... 21 
References .............................................................................................................................................................................................. 21 
 

 
 
 
 
 
 
 
 

mailto:akele.olatunbosun@aaua.edu.ng
mailto:faakinyosoye@futa.edu.ng
mailto:ovonew67@gmail.com
https://creativecommons.org/licenses/by/4.0/
https://creativecommons.org/licenses/by/4.0/
https://www.doi.org/10.20448/aesr.v9i1.3793


Agriculture and Food Sciences Research, 2022, 9(1): 17-21 

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Contribution of this paper to the literature 
This study contributes to existing literature by revealing that watermelon seed an 
unconventional substrate was fermented. Organisms involved were microbiota from harvest and 
post-harvest environment, and they played a substantial role in the fermentation process. Which 
resulted to the biochemical transformation which altered the appearance, texture and flavor of 
fermented watermelon seeds given it an overall acceptability adjudged like very much. Which 
supports that fermented watermelon seeds could be additives in animal and baby weaning feed. 

 

1. Introduction 
Ogiri is a fermented product of African oil bean. In Nigeria castor oil, melon, fluted pumpkin, African yam and 

Bambara seeds are used for the production of Ogiri. Such class of fermented product are known as condiment. 
Condiment are fermented products usually produced from fermented vegetable proteins, they are craft-based [1]. 
The methods employed in the production of fermented condiments differ from one community to another in many 
areas. In Nigeria, they are made in traditional ways, observance of good manufacturing practices and control of 
environmental conditions during the production phase gives a good product, consistency in product quality and 
stability is difficult to maintain because the fermentation is spontaneous and not controlled using starter culture [2-
8]. The substrates used for the production of condiment are diverse as regions are diverse and more than one raw 
material can be used to produce condiments. Most of the seeds used for condiment production are inedible in their 
raw, unfermented or cooked state [1]. Watermelon (Citrullus lanatus) is a horticultural crop known for its juicy sweet 
fruit [9-11]. It originated from Namibia but has been domesticated in almost all parts of the world especially warmer 
climates [12]. It is an important but underutilized crop. The seeds are considered waste but research has reported it 
as a highly nutritive seed with large amounts of proteins and beneficial minerals [13]. Watermelon seeds are one of 
the main underutilized fruits grown in warmer parts of the world [12]. Therefore, knowledge on the nutritive and 
anti-nutritive content of watermelon seed will encourage their consumption in different ways and the re-utilization 
of the large quantity of seeds thrown away as waste even with their hidden nutrients [12]. Presently, there are 
limited literatures on the microbiological effect on the nutritional properties. In this study, the microbial quality and 
sensory properties of fermented seeds of watermelon used to produce a condiment was evaluated. 
 

2. Materials and Methods 
2.1. Sampling Sites 

Matured, fresh, healthy watermelon fruits were bought from Sasa market in Akure, Ondo State Nigeria. The 
fruits were cut open with a sterile knife, the seeds were collected then washed in distilled water until clean, dried 
then dehulled and kept in airtight container until used. 
 

2.2. Sample Collection and Confirmation 
The sample was taken to the horticulturist in the Department of Plant Science and Biotechnology, Adekunle 

Ajasin Universiy, Akungba Akoko, Ondo State, Nigeria where the seeds were confirmed as watermelon (Citrullus 
lanatus) seeds. 
 

2.3. Sample Preparation and Microbiological Analysis   
The prepared water melon seeds (600 g) were pressure cooked in the autoclave for 4 hours inside sterilized 

aluminum pot, excess water was drained off. A sterilized spatula made of stainless steel was used to take part of the 
boiled, watermelon seeds in to the fermenter. The boiled watermelon seeds were wrapped with jute bags put into 
calabash and covered with sterile cocoa leaves for nine days.   
 

2.4. Isolation and Characterization of Organisms Involved 

One gram (1g) fermenting water melon seeds were aseptically collected at 24 hours intervals for nine days, grind 
into paste with a sterile mortar and pestle and was aseptically transferred into the stock solution, a test tube 
containing 9.0 mL sterile distilled water labelled as 10-1. The dilution process was carried out serially until it got to 
the test tube labelled as 10-9. Experiment was in triplicate. Nutrient Agar (NA) and Potato Dextrose Agar (PDA) 
were used for the isolation of bacteria and fungi respectively.  The 10-3 to 10-9 of serially diluted sample above was 
used. In each diluted sample, 0.5 mL was transferred to the center of a sterile Petri dish. About 20 mL of molten NA 
and PDA agar cooled to 45oC were then added to each plate respectively and rocked gently to facilitate mixing the 
agar with the sample. The NA plates were placed at 37 ± 2oC for 24 hours, while PDA plates were kept at 25 ± 2oC 
for 48-72 hr.  The distinct bacterial colonies that grew on the NA were examined physically for their morphological 
characteristics such as colour, shape, size, elevation, surface and edges. They were then manually counted. Fungi 
were also observed for their morphological characteristics such as pigmentation during growth, hyphae form, conidia 
form, growth rate and diameter size of each colony was measured using a meter rule during growth on the PDA 
plates. Colony counting was carried out visually by counting the number of visible colonies that appeared on the 
plates. Calculation of colony forming unit (CFU) per gram for the bacteria and the spore forming unit (SFU) per 
gram for the fungi was based on the formula: 

 
CFU/gram or SFU/gram =    Number of colonies × dilution factor 

ml of sample suspension 

 
2.5. Physico-Chemical Analysis 
2.5.1. Determination of pH 

Fermenting watermelon seed (2g) was weighed and grind into smooth paste then homogenized with 20mL of 
sterile distilled water in a 50 mL beaker. The pH electrode was immersed into the solution and the reading was noted. 
This was done for nine days. A pH 211 microprocessor, Hanna instruments.    



Agriculture and Food Sciences Research, 2022, 9(1): 17-21 

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2.6. Temperature and Total Titratable Acidity (TTA)  
The temperature was taken by inserting a sterile Thermometer into the batch of fermenting watermelon seeds 

while standard method of AOAC [14] was used for TTA.    
 

2.7. Sensory Evaluation 
Twenty panelists were selected which consist of venders, producer and individuals. These panelists were used to 

evaluate the ogiri produced from watermelon seeds for organoleptic characteristics using the nine-point hedonic 
scale. 
  

3. Results 
 

Table 1. Microbial counts of watermelon seeds fermented for the production of a condiment. 
DAYS CFU/ML SFU/ML 

1 4 X101 8 X101 
2 3.6 X104 5.2 X103 
3 7 X 107 7.3 X 106 
4 1.48 X109 1.68 X 107 
5 1.82 X 109 1.82 X 108 
6 1.78 X 1011 1.98 X 109 
7 1.74 X 1011 1.72 X 109 

8 1.56 X 1011 1.41 X 109 
9 1.21 X 1011 1.20 X 109 

 

4. Results and Discussion  
Result of the total viable count during fermentation of watermelon seeds as shown in Table 1 reflects that the 

organisms were in their exponential phase of growth [15] and they increased all through the fermentation period 
which shows that the fermenting watermelon seed was a suitable substrate for microbial growth.  
 
Table 2a. Cultural, morphological and biochemical characteristics of bacterial isolates obtained during fermentation of watermelon to produce 
condiment. 

S
/
n

o
 

G
ra

m
 S

ta
in

in
g

 

C
e
ll

 S
h

a
p

e
 

M
o

ti
li

ty
 

sp
o

re
s 

In
d

o
l 

p
ro

d
u

c
ti

o
n

 

C
it

ra
te

 U
ti

li
za

ti
o

n
 

N
it

ra
te

 r
e
d

u
c
ti

o
n

 

M
e
th

y
l 

re
d

 

V
o

g
e
s 

p
ro

sk
a
u

e
r 

O
x

id
a
se

 t
e
st

 

C
a
ta

la
se

 t
e
st

 

g
lu

c
o

se
 

m
a
lt

o
se

 

m
a
n

it
o

l 

fr
u

c
to

se
 

su
c
ro

se
 

la
c
to

se
 

so
rb

it
o

l 

T
e
n

ta
ti

v
e
 i

d
e
n

ti
ty

 

IS1 - Rod + - - + - - - + + + + - - + - - Alcaligenes sp 
IS2 + Rod + + - + + - - - + + + + - + - - Bacillus subtilis 

IS3 + Rod + + - + + - - - + + + - - + - - 
Bacillus 

megaterium 
IS4 + Rod + + - + + - - - + + + - - + - - Bacillus pumilis 
IS5 + Rod + + - + + - - - + + + - - - - - Bacillus firmus 
IS6 + Cocci - - - + + - - + + + + - - + - - Micro coccus sp 
IS7 + Cocci - - - + + - - - - + + + + + + + Streptococcus sp 
IS7 + Rod - - - + - - - + + + + - - + - - Lactococcus sp 
IS9 - Rod + - - + + + - + + - - - - - - - Pseudomonas sp 
IS10 + Cocci - - - + + - - - - + + - - + - - Pediococcus sp 

  Note: Key: + Positive, – Negative. 

 

Table 2b. Cultural and morphological characteristics of fungal isolates, obtained from watermelon seeds fermented to produce condiment. 

 

S/N Growth 
Rate 

Diameter of 
Colony After 

7days on 
PDA 

Pigmentation 
During Growth 

Hyphae Form Conidium Form Name of 
Organism 

1 Fastidious At 25oC on 
PDA 8CM 

3days 

White to yellow 
tater dark grey 
black sporangia 

Upright 
phialide 

Branched out from the 
phialide 

Mucor 
hiemalis 

2 Fastidious 8cm in 4days White to brownish Upright 
phialide 

Branched out from the 
phialide 

Rhizopus 
stolonifer 

3 Moderate 7cm White to pink Short, broadly 
ending non-
proliferating 

phialides 

Conidiophores richly 
branched but not in 
spirodochia usually one 
celled macro-conidia 

Fusarium 
verticilliodes 

4 Moderate 4cm Creamy Pseudohypha 
formed 

Ovid shape produced 
laterally mycelium 

Candida krusei 

5 Moderate 5cm Creamy Pseudohypha 
formed 

Ovid shape produced 
laterally mycelium 

Saccharomyces 
sp 

6 Moderate 4cm Creamy Pseudohypha 
formed 

Ovid shape produced 
laterally mycelium 

Candida 
tropicalis 



Agriculture and Food Sciences Research, 2022, 9(1): 17-21 

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At day one, the total viable bacterial count was 4.0 x 101 cfu/g and increased to 1.21 x 1010 cfu/g on the ninth 
day. Fungal count was 8 X101 sfu/g it increased to 1.20 X 109 sfu/g Table 1. The cultural and morphological 
characteristic showed a continuous and consistent succession of microorganisms as reflected in Table 2(a and b). The 
most predominant bacteria were Bacillus species, and Alcaligenes sp while for fungi Sacharomyces cerevisae, Candida sp, 
and Mucor sp. were the most predominant. Table 3. The presences of some organisms maybe due to contamination 
or microbiota from harvest or post-harvest environment. From the list of organisms isolated, only few of them can 
be considered to play a substantial role in the fermentation process. Bacillus species were prominent from the start to 
the end of the fermentation process, Bacillus species can grow on ammonia or nitrogen source during melon 
fermentation to produce condiment [16, 17]. The combination of Bacillus species, and Alcaligenes species during 
fermentation of melon condiment are capable of producing the quality characteristic of good fermented melon 
condiment [11].   Result of physico-chemical parameters is shown in Table 4. Temperature increased from 29oC to 
40oC. This may be due to increase in cell population and the metabolic activities going on within the fermenting 
condiment. The pH increased from 6.3 to 8.7. This could be due to the high protein content of the fermented melon 
which was hydrolysed to amino acid and ammonia by the dominant microorganisms as reported by Odunfa [2]; 
Sanni, et al. [18]. The total titratable acid (TTA) decreased from 0.127% to 0.027%. The observed increase in pH 
and decrease in titratable acidity of the fermented food could be due to presences of some lactic acid bacteria which 
degrades carbohydrates Table 3. These observations agreed with earlier studies by Chukwu, et al. [19]; Ojokoh, et 
al. [20] and Ojokoh and Orekoya [15]. 

 
Table 3. Occurrence of bacterial and fungal isolates during the fermentation of watermelon seed for in the production of condiment. 

Name of organism Day 1 Day 2 Day3 Day4 Day5 Day6 Day7 Day8 Day 9 

Alcaligenes sp 
Bacillus subtilis 

- 
+ 

- 
+ 

+ 
+ 

+ 
+ 

+ 
+ 

+ 
+ 

+ 
+ 

+ 
+ 

+ 
+ 

Bacillus pumilis - + + + + + + + + 
Bacillus firmus 
Bacillus megaterium 

- 
- 

- 
+ 

+ 
+ 

+ 
+ 

+ 
+ 

- 
+ 

+ 
+ 

- 
+ 

- 
+ 

Candida krusei + + + + + + + + + 
Candida tropicalis - + + + + + + + + 
Fusarium verticuliodes - - + + + - - - - 

Lactococcus lactis + + + + - - - - - 
Micrococcus sp + - + + + - - - - 
Mucor hiamalis + + + + + - - - - 
Pseudomonas sp - - + + + + + + + 
Pediococcus sp - - + + + - - - - 
Rhyzopus stolonifera + + + + + - - - - 
Saccharomyces sp 
Streptococcus lactis 

+ 
+ 

+ 
+ 

+ 
+ 

+ 
- 

+ 
- 

+ 
- 

+ 
- 

+ 
- 

+ 
- 

Note: Key: + Present, - Absent. 

 
Table 4. Physio-chemical parameter of watermelon seeds fermented for the production of a condiment. 

DAYS pH TTA (%) TEMP. (oC) 

1 6.3 0.176 29 
2 6.6 0.149 32 
3 7.2 0.104 33 
4 7.6 0.099 36 
5 7.8 0.081 35 
6 8.1 0.068 36 
7 8.2 0.059 37 
8 8.4 0.045 39 
9 8.7 0.027 40 

 
The organoleptic characteristics of the fermented sample was compared to ogiri sample bought from the market 

Figure 1 Generally, the colour of the laboratory fermented sample was darker, with a stronger ammonia odour [21-
23] in all the panelist preferred the fermented sample to the sample bought from the market. Therefore, the 
fermented sample was adjudged like very much while the sample bought from the market was adjudged like 
moderately.   
 

 
Figure 1. Sensory properties of fermented watermelon seed and commercial condiment. 



Agriculture and Food Sciences Research, 2022, 9(1): 17-21 

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5. Conclusion 
The results from this study revealed that fermented condiment produced from watermelon seed was more 

accepted by the test panel. This unconventional substrate could therefore serve as a good alternative for the 
production of ogiri, a local condiment. 
 

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