Recently, there has been a series of controversial publications and debates over the use of seasoning cubes and monosodium glutamate because they are said to be cancer-inducing agents.
So, this made me to have some conversations with Mrs Titilola Muhalli, a spice formulator and the CEO Titlas Organics Food and Spice. I wanted her to shed some light on the use of natural herbs and spices as food seasoning.
Out of curiosity, I asked her if one could totally stop using ‘maggi’ cubes and replace them with spices. She told me it is possible and that one can start by reducing the amount of ‘maggi’ one uses. She also said 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 used as seasonings. Even mushrooms and locust beans are among the list of the things she mentioned that one can use as healthy and alternative choice of food seasonings.
This week, ogiri is the fermented food I will be talking about. Are you squeezing your nose already? It is true it has a pungent smell but despite that smell, it comes with a lot of amazing health benefits. It is a condiment made from fermented oil seeds such as sesame, melon, African oil bean, castor oil, soybeans, ugwu and more. In one of the studies I am going to cite, findings showed that ogiri made from soybeans contains as much protein as meat and has unsaturated fat that is useful to the body. Just like ogiri from melon seeds, it improves the taste and nutrients of delicacies when used. Ogiri has an oily gray pasty consistency. It is popularly used in the eastern and western part of Nigeria. The names are derived from the region of origin. For example, there are ogiri-Igbo and ogiri-Ijebu. It is mostly added to soups to give them a traditional flavour.
I had some chats with Mrs Chioma Ehirim, a foodstuffs vendor who also sells condiments, including ogiri. She told me that ogiri-Igbo is a major ingredient used in preparing abacha and soups like oha, egusi, onugbu, ogbono, banga, ofe Owerri, utazi, uziza and bitter-leaf soups. She said it is a major ingredient in the preparation of abacha especially for Okigwe, Anambra and Nsukka people. She went further to say that it is good for diabetics, lowers cholesterol levels, helps to promote good sight, aids in digestion and used for treating stroke and hypertension.
Traditional fermented foods like ogiri help the body produce acetylcholine, a neurotransmitter that facilitates the transmission of nerve impulses. Within the context of digestion, it helps to increase bowel movement and can help reduce constipation. It also helps improve the release of digestive juices and enzymes from the stomach, pancreas and gall bladder. They are beneficial to people with diabetes. In addition to improving pancreatic function, which is of great benefit to diabetics, the carbohydrates in lactic- acid fermented foods have been broken down or “pre-digested”. As a result, they do not place an extra burden on the pancreas.
Scientific studies
1: The possibility of substituting castor oil bean with soybean to obtain an acceptable ogiri was explored in a study titled ‘nutritional 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 were increased. Carbohydrate content was decreased. Mineral contents like calcium, magnesium, phosphorus, potassium, iron and zinc increased. Potassium was the most abundant mineral in the sample. Also, vitamins B1, B2, B3, Vitamin C and E also increased significantly. Therefore, soybean substitution of up to 50 per cent gave a better acceptable ogiri with improved nutrient contents.
2: In a study titled ‘Production of a soup condiment (ogiri ugu) from fluted pumpkin seeds using Bacillus subtilis’ by Chika Ogueke, the result shows that it is rich in protein, thus serving a dual purpose of flavouring and source of protein supplement.
3: In another one titled ‘Study on the nutritional and chemical composition of “ogiri” condiment made from sandbox seed (Hura crepitans) as affected by fermentation time’ by Ahaotu et al, the study revealed that sandbox seed (Hura crepitans) might have good potential for use in fermented condiment production, thereby finding its way into the annals of condiment substrate. This is demonstrated in the proximate analysis, which revealed that the product contained a considerable quantity of useful nutritional substances (crude protein, fat, ash and carbohydrate) with crude fibre, which helps in digestibility, decrease in blood cholesterol and reduction of the risk of large bowel cancer.
The high content of oil and high presence of terpenoids in the sandbox seed ogiri shows that the fermented condiment might have high nutraceutical potential if further investigation is carried out. The seed could therefore be used as one of the underutilised food source to solve the problem of malnutrition in third world countries.
4: In a study titled ‘Biochemical and Microbiological Evaluation of the Effect of processing on Cucumeropsis manni’ by Ileola et al, the conclusion is that proximate composition of raw, boiled and fermented melon seeds showed that Cucumeropsis manni melon seeds are nutritious, especially in protein and fat but not a good source of vitamin B-complex. Further, the study found that processing increases the nutritional composition and reduces the anti-nutritional factors of the melon seeds. Generally, fermented Cucumeropsis mannii seed has the highest saccharide content while glucose is significantly different among other sugars analysed. Hence, the findings of this research showed that Cucumeropsis mannii melon seeds, though underutilised, can be good substitute in food formulations.
5: The awareness and acceptability of ogiri made from melon and soybeans in the Ondo West Local Government Area of Ondo State was investigated in a study titled ‘Awareness of the health benefits and acceptability of Ogiri made from melon and soybeans’ by Olarewaju Cecilia Abiodun of the Department of Home Economics, Adeyemi College of Education. The conclusion is that the nutritional contents and acceptability of ogiri made from melon seeds and that made from soybeans were similar. Ogiri made from soybeans was as acceptable in Ondo West local Government Area as ogiri made from melon seeds. Soybeans can be used in preparing ogiri condiment, it is highly nutritious, delicious and acceptable. Ogiri made from soybeans can compete favourably with that made from melon seeds in terms of nutritional contents and acceptability.
It is then recommended that producers of ogiri should utilise soybeans in the production of ogiri in order to reduce the burden placed on melon seeds.
At this point it is obvious that soybeans is leading. At least, by now, we all know that despite its bad fame, it can still be eaten and all its health benefits can be enjoyed if it goes through fermentation. If I am going to prepare a homemade ogiri, I will definitely use soybeans since all these studies are touting it to be more nutritious. I have a video for you on how to make ogiri with egusi. If you are interested, I am just a text away from you. If you will like to make your ogiri from soybeans, this video will be a guide.
PUNCH.