Enhancing the Nutritional and Microbiological Properties of Fermented Melon Condiment (Ogiri) Using Newbouldia laevis and Icacina trichantha Leaves.

This study investigated the influence of incorporating Newbouldia laevis and Icacina trichantha leaves into fermented melon condiment using different wrapping materials for fermentation. Moreover, the resulting quality of the condiment was analyzed. The leaves were boiled with melon seeds after removing their pericarp. Subsequently, the boiled leaves were wrapped in Thaumatococcus daniellii. Other portions of the seeds that were not boiled with the leaves were wrapped in T. danielli leaves, aluminum foil paper, and airtight containers. The proximate, mineral, amino acid, microbiological quality, and antioxidant properties of the condiment were determined in accordance with standard procedures. The protein, ash, fat, and glutamic acid contents of the condiment ranged from 25.20% to 34.57%, 2.10% to 3.22%, 14.61% to 28.65%, and 12.30 mg/100 g protein to 13.80 mg/100 g protein, respectively. The incorporation of leaves and fermentation of melon in leaves significantly (P≤0.05) enhanced their antioxidant activities against 1,1-diphenyl-2-picrylhydrazyl (46.30%－65.60%) and ferric reducing antioxidant power (0.22－0.62 µmol/mL Fe²⁺). Bacillus subtilis, Corynebacterium spp., Lactobacillus acidophilus, and Staphylococcus aureus were isolated from the fermented condiment. The fermented condiment supported the growth of Lactobacillus fermentum with values of 1.80 to 2.80×10⁵ colony-forming units/mL. Moreover, the fermented condiment showed improved microbiological quality, enhanced nutrient content, and profound antioxidant activities. Hence, the bioactive compounds in the leaves can be exploited and incorporated into food products for therapeutic purposes.