Lately, there was a collection of controversial publications and debates over using seasoning cubes and monosodium glutamate as a result of they’re mentioned to be cancer-inducing brokers. So, this made me to have some conversations with Mrs Titilola Muhalli, a spice formulator and the CEO Titlas Organics Meals and Spice. I wished her to shed some mild on using pure herbs and spices as meals seasoning.
Out of curiosity, I requested her if one might completely cease utilizing ‘maggi’ cubes and change them with spices. She informed me it’s doable and that one can begin by decreasing the quantity of ‘maggi’ one makes use of. She additionally mentioned that spices like turmeric, ginger, garlic, cinnamon, cumin, coriander, fennel, nutmeg, rosemary, celery, parsley, chives, onions, calabash nutmeg (ehuru), black pepper, negro pepper can be utilized as seasonings. Even mushrooms and locust beans are among the many record of the issues she talked about that one can use as wholesome and various alternative of meals seasonings.
This week, ogiri is the fermented meals I will probably be speaking about. Are you squeezing your nostril already? It’s true it has a pungent odor however regardless of that odor, it comes with quite a lot of wonderful well being advantages. It’s a condiment produced from fermented oil seeds reminiscent of sesame, melon, African oil bean, castor oil, soybeans, ugwu and extra. In one of many research I’m going to quote, findings confirmed that ogiri produced from soybeans comprises as a lot protein as meat and has unsaturated fats that’s helpful to the physique. Similar to ogiri from melon seeds, it improves the style and vitamins of delicacies when used. Ogiri has an oily grey pasty consistency. It’s popularly used within the jap and western a part of Nigeria. The names are derived from the area of origin. For instance, there are ogiri-Igbo and ogiri-Ijebu. It’s largely added to soups to offer them a conventional flavour.
I had some chats with Mrs Chioma Ehirim, a foodstuffs vendor who additionally sells condiments, together with ogiri. She informed me that ogiri-Igbo is a serious ingredient utilized in making ready abacha and soups like oha, egusi, onugbu, ogbono, banga, ofe Owerri, utazi, uziza and bitter-leaf soups. She mentioned it’s a main ingredient within the preparation of abacha particularly for Okigwe, Anambra and Nsukka folks. She went additional to say that it’s good for diabetics, lowers levels of cholesterol, helps to advertise good sight, aids in digestion and used for treating stroke and hypertension.
Conventional fermented meals like ogiri assist the physique produce acetylcholine, a neurotransmitter that facilitates the transmission of nerve impulses. Inside the context of digestion, it helps to extend bowel motion and may also help scale back constipation. It additionally helps enhance the discharge of digestive juices and enzymes from the abdomen, pancreas and gall bladder. They’re helpful to folks with diabetes. Along with bettering pancreatic operate, which is of nice profit to diabetics, the carbohydrates in lactic- acid fermented meals have been damaged down or “pre-digested”. Because of this, they don’t place an additional burden on the pancreas.
Scientific research
1: The potential for substituting castor oil bean with soybean to acquire an appropriate ogiri was explored in a research titled ‘dietary properties of indigenous fermented condiment (ogiri) produced from partial substitution of castor oil bean (Ricinus communis) with soybean (Glycine max) seeds’ by Okwunodulu et al. Protein and fibre have been elevated. Carbohydrate content material was decreased. Mineral contents like calcium, magnesium, phosphorus, potassium, iron and zinc elevated. Potassium was probably the most ample mineral within the pattern. Additionally, nutritional vitamins B1, B2, B3, Vitamin C and E additionally elevated considerably. Subsequently, soybean substitution of as much as 50 per cent gave a greater acceptable ogiri with improved nutrient contents.
2: In a research titled ‘Manufacturing of a soup condiment (ogiri ugu) from fluted pumpkin seeds utilizing Bacillus subtilis’ by Chika Ogueke, the outcome reveals that it’s wealthy in protein, thus serving a twin goal of flavouring and supply of protein complement.
3: In one other one titled ‘Examine on the dietary and chemical composition of “ogiri” condiment produced from sandbox seed (Hura crepitans) as affected by fermentation time’ by Ahaotu et al, the research revealed that sandbox seed (Hura crepitans) may need good potential to be used in fermented condiment manufacturing, thereby discovering its approach into the annals of condiment substrate. That is demonstrated within the proximate evaluation, which revealed that the product contained a substantial amount of helpful dietary substances (crude protein, fats, ash and carbohydrate) with crude fibre, which helps in digestibility, lower in blood ldl cholesterol and discount of the chance of huge bowel most cancers. The excessive content material of oil and excessive presence of terpenoids within the sandbox seed ogiri reveals that the fermented condiment may need excessive nutraceutical potential if additional investigation is carried out. The seed might due to this fact be used as one of many underutilised meals supply to resolve the issue of malnutrition in third world nations.
4: In a research titled ‘Biochemical and Microbiological Analysis of the Impact of processing on Cucumeropsis manni’ by Ileola et al, the conclusion is that proximate composition of uncooked, boiled and fermented melon seeds confirmed that Cucumeropsis manni melon seeds are nutritious, particularly in protein and fats however not a very good supply of vitamin B-complex. Additional, the research discovered that processing will increase the dietary composition and reduces the anti-nutritional components of the melon seeds. Typically, fermented Cucumeropsis mannii seed has the very best saccharide content material whereas glucose is considerably totally different amongst different sugars analysed. Therefore, the findings of this analysis confirmed that Cucumeropsis mannii melon seeds, although underutilised, may be good substitute in meals formulations.
5: The notice and acceptability of ogiri produced from melon and soybeans within the Ondo West Native Authorities Space of Ondo State was investigated in a research titled ‘Consciousness of the well being advantages and acceptability of Ogiri produced from melon and soybeans’ by Olarewaju Cecilia Abiodun of the Division of Dwelling Economics, Adeyemi Faculty of Schooling. The conclusion is that the dietary contents and acceptability of ogiri produced from melon seeds and that produced from soybeans have been related. Ogiri produced from soybeans was as acceptable in Ondo West native Authorities Space as ogiri produced from melon seeds. Soybeans can be utilized in making ready ogiri condiment, it’s extremely nutritious, scrumptious and acceptable. Ogiri produced from soybeans can compete favourably with that produced from melon seeds when it comes to dietary contents and acceptability. It’s then really useful that producers of ogiri ought to utilise soybeans within the manufacturing of ogiri as a way to scale back the burden positioned on melon seeds.
At this level it’s apparent that soybeans is main. At the least, by now, everyone knows that regardless of its unhealthy fame, it will probably nonetheless be eaten and all its well being advantages may be loved if it goes by fermentation. If I’m going to arrange a selfmade ogiri, I’ll undoubtedly use soybeans since all these research are touting it to be extra nutritious. I’ve a video for you on find out how to make ogiri with egusi. In case you are , I’m only a textual content away from you. If you’ll wish to make your ogiri from soybeans, this video will probably be a information.
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