Deodorization of Fermented Food Condiment from <i>Prosopis africana</i> (African Mesquite) Seeds

Ubangida Suleiman; Danladi Amodu Ameh; Muawiya Abarshi Musa; Clement Myah Zaman Whong

doi:doi:10.11648/j.wjfst.20250904.11

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Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds

Ubangida Suleiman^*

, Danladi Amodu Ameh

, Muawiya Abarshi Musa

, Clement Myah Zaman Whong

Published in World Journal of Food Science and Technology (Volume 9, Issue 4)

Received: 25 July 2025 Accepted: 7 August 2025 Published: 7 November 2025

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Abstract

Prosopis africana seeds were processed to produce local fermented food condiment called “Okpehe” by idoma, igala (daddawa, iru, ogiri) by hausa, yoruba and igbo respectively. However, acceptability of such condiment by the elite consumers is of serious challenge due to the offensive odor associated. The aim was to deodorize laboratory prepared fermented food condiment with potential chemical deodorant; cyclodextrin, and powdered activated carbon. Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the potential chemical deodorants per 100g of the control, CD and PAC treated samples and left for 24 hours, subjected to odor ranking within 24 hours. Odor was observed by snipping and a Panel of fifteen trained panelists was set up and each Panelist was presented with the coded samples and ranked them based on their odor. GC-MS was used to identify the volatile properties. Heterotrophic bacterial counts were determined using pour plate method and the growth increased exponentially from days 1- 6, with peak counts at day 7 (2.24×106, 1.54×107, 1.16×108 and 0.77×109) cfu/g and day 8 (2.25×106, 1.56×107, 1.18×108 and 0.78×109) cfu/g respectively with steady growth, offensive odor and dark mash sticky cotyledon at days 7 - 9. Cyclodextrin 2.5g/100g and PAC 2.5g/100g treated samples had the least odor (Barely perceived odor) 73.4% and 86.6% respectively. The GC-MS of the control sample had 27 volatile constituents while the sample treated with PAC (2.5g/100g) which achieved 86.6% deodorization had only 10 volatile constituents suggesting that the 17 constituents which had been removed are largely responsible for the offensive odor. The present study depicted the potentiality of CD and PAC as good chemical deodorants for the condiment.

Published in	World Journal of Food Science and Technology (Volume 9, Issue 4)
DOI	10.11648/j.wjfst.20250904.11
Page(s)	68-77
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Deodorization, Condiment, Cyclodextrin, Powdered Activated Carbon, Prosopis Africana Seeds

References

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Suleiman, U., Ameh, D. A., Musa, M. A., Whong, C. M. Z. (2025). Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds. World Journal of Food Science and Technology, 9(4), 68-77. https://doi.org/10.11648/j.wjfst.20250904.11

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ACS Style

Suleiman, U.; Ameh, D. A.; Musa, M. A.; Whong, C. M. Z. Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds. World J. Food Sci. Technol. 2025, 9(4), 68-77. doi: 10.11648/j.wjfst.20250904.11

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AMA Style

Suleiman U, Ameh DA, Musa MA, Whong CMZ. Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds. World J Food Sci Technol. 2025;9(4):68-77. doi: 10.11648/j.wjfst.20250904.11

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@article{10.11648/j.wjfst.20250904.11,
  author = {Ubangida Suleiman and Danladi Amodu Ameh and Muawiya Abarshi Musa and Clement Myah Zaman Whong},
  title = {Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds
},
  journal = {World Journal of Food Science and Technology},
  volume = {9},
  number = {4},
  pages = {68-77},
  doi = {10.11648/j.wjfst.20250904.11},
  url = {https://doi.org/10.11648/j.wjfst.20250904.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20250904.11},
  abstract = {Prosopis africana seeds were processed to produce local fermented food condiment called “Okpehe” by idoma, igala (daddawa, iru, ogiri) by hausa, yoruba and igbo respectively. However, acceptability of such condiment by the elite consumers is of serious challenge due to the offensive odor associated. The aim was to deodorize laboratory prepared fermented food condiment with potential chemical deodorant; cyclodextrin, and powdered activated carbon. Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the potential chemical deodorants per 100g of the control, CD and PAC treated samples and left for 24 hours, subjected to odor ranking within 24 hours. Odor was observed by snipping and a Panel of fifteen trained panelists was set up and each Panelist was presented with the coded samples and ranked them based on their odor. GC-MS was used to identify the volatile properties. Heterotrophic bacterial counts were determined using pour plate method and the growth increased exponentially from days 1- 6, with peak counts at day 7 (2.24×106, 1.54×107, 1.16×108 and 0.77×109) cfu/g and day 8 (2.25×106, 1.56×107, 1.18×108 and 0.78×109) cfu/g respectively with steady growth, offensive odor and dark mash sticky cotyledon at days 7 - 9. Cyclodextrin 2.5g/100g and PAC 2.5g/100g treated samples had the least odor (Barely perceived odor) 73.4% and 86.6% respectively. The GC-MS of the control sample had 27 volatile constituents while the sample treated with PAC (2.5g/100g) which achieved 86.6% deodorization had only 10 volatile constituents suggesting that the 17 constituents which had been removed are largely responsible for the offensive odor. The present study depicted the potentiality of CD and PAC as good chemical deodorants for the condiment.
},
 year = {2025}
}

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TY  - JOUR
T1  - Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds

AU  - Ubangida Suleiman
AU  - Danladi Amodu Ameh
AU  - Muawiya Abarshi Musa
AU  - Clement Myah Zaman Whong
Y1  - 2025/11/07
PY  - 2025
N1  - https://doi.org/10.11648/j.wjfst.20250904.11
DO  - 10.11648/j.wjfst.20250904.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 68
EP  - 77
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20250904.11
AB  - Prosopis africana seeds were processed to produce local fermented food condiment called “Okpehe” by idoma, igala (daddawa, iru, ogiri) by hausa, yoruba and igbo respectively. However, acceptability of such condiment by the elite consumers is of serious challenge due to the offensive odor associated. The aim was to deodorize laboratory prepared fermented food condiment with potential chemical deodorant; cyclodextrin, and powdered activated carbon. Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the potential chemical deodorants per 100g of the control, CD and PAC treated samples and left for 24 hours, subjected to odor ranking within 24 hours. Odor was observed by snipping and a Panel of fifteen trained panelists was set up and each Panelist was presented with the coded samples and ranked them based on their odor. GC-MS was used to identify the volatile properties. Heterotrophic bacterial counts were determined using pour plate method and the growth increased exponentially from days 1- 6, with peak counts at day 7 (2.24×106, 1.54×107, 1.16×108 and 0.77×109) cfu/g and day 8 (2.25×106, 1.56×107, 1.18×108 and 0.78×109) cfu/g respectively with steady growth, offensive odor and dark mash sticky cotyledon at days 7 - 9. Cyclodextrin 2.5g/100g and PAC 2.5g/100g treated samples had the least odor (Barely perceived odor) 73.4% and 86.6% respectively. The GC-MS of the control sample had 27 volatile constituents while the sample treated with PAC (2.5g/100g) which achieved 86.6% deodorization had only 10 volatile constituents suggesting that the 17 constituents which had been removed are largely responsible for the offensive odor. The present study depicted the potentiality of CD and PAC as good chemical deodorants for the condiment.

VL  - 9
IS  - 4
ER  -

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Author Information

Ubangida Suleiman

Department of Human Nutrition and Dietetics, Federal University of Health Sciences, Azare, Nigeria

Contact Email

http://orcid.org/0000-0002-7459-7642
Danladi Amodu Ameh

Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria

Contact Email

http://orcid.org/0000-0003-0891-0095
Muawiya Abarshi Musa

Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria

Contact Email

http://orcid.org/0000-0002-5211-0397
Clement Myah Zaman Whong

Department of Microbiology, Ahmadu Bello University, Zaria, Nigeria

Contact Email

http://orcid.org/0009-0004-0196-9187

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APA Style

Suleiman, U., Ameh, D. A., Musa, M. A., Whong, C. M. Z. (2025). Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds. World Journal of Food Science and Technology, 9(4), 68-77. https://doi.org/10.11648/j.wjfst.20250904.11

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ACS Style

Suleiman, U.; Ameh, D. A.; Musa, M. A.; Whong, C. M. Z. Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds. World J. Food Sci. Technol. 2025, 9(4), 68-77. doi: 10.11648/j.wjfst.20250904.11

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AMA Style

Suleiman U, Ameh DA, Musa MA, Whong CMZ. Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds. World J Food Sci Technol. 2025;9(4):68-77. doi: 10.11648/j.wjfst.20250904.11

Copy | Download

@article{10.11648/j.wjfst.20250904.11,
  author = {Ubangida Suleiman and Danladi Amodu Ameh and Muawiya Abarshi Musa and Clement Myah Zaman Whong},
  title = {Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds
},
  journal = {World Journal of Food Science and Technology},
  volume = {9},
  number = {4},
  pages = {68-77},
  doi = {10.11648/j.wjfst.20250904.11},
  url = {https://doi.org/10.11648/j.wjfst.20250904.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20250904.11},
  abstract = {Prosopis africana seeds were processed to produce local fermented food condiment called “Okpehe” by idoma, igala (daddawa, iru, ogiri) by hausa, yoruba and igbo respectively. However, acceptability of such condiment by the elite consumers is of serious challenge due to the offensive odor associated. The aim was to deodorize laboratory prepared fermented food condiment with potential chemical deodorant; cyclodextrin, and powdered activated carbon. Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the potential chemical deodorants per 100g of the control, CD and PAC treated samples and left for 24 hours, subjected to odor ranking within 24 hours. Odor was observed by snipping and a Panel of fifteen trained panelists was set up and each Panelist was presented with the coded samples and ranked them based on their odor. GC-MS was used to identify the volatile properties. Heterotrophic bacterial counts were determined using pour plate method and the growth increased exponentially from days 1- 6, with peak counts at day 7 (2.24×106, 1.54×107, 1.16×108 and 0.77×109) cfu/g and day 8 (2.25×106, 1.56×107, 1.18×108 and 0.78×109) cfu/g respectively with steady growth, offensive odor and dark mash sticky cotyledon at days 7 - 9. Cyclodextrin 2.5g/100g and PAC 2.5g/100g treated samples had the least odor (Barely perceived odor) 73.4% and 86.6% respectively. The GC-MS of the control sample had 27 volatile constituents while the sample treated with PAC (2.5g/100g) which achieved 86.6% deodorization had only 10 volatile constituents suggesting that the 17 constituents which had been removed are largely responsible for the offensive odor. The present study depicted the potentiality of CD and PAC as good chemical deodorants for the condiment.
},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds

AU  - Ubangida Suleiman
AU  - Danladi Amodu Ameh
AU  - Muawiya Abarshi Musa
AU  - Clement Myah Zaman Whong
Y1  - 2025/11/07
PY  - 2025
N1  - https://doi.org/10.11648/j.wjfst.20250904.11
DO  - 10.11648/j.wjfst.20250904.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 68
EP  - 77
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20250904.11
AB  - Prosopis africana seeds were processed to produce local fermented food condiment called “Okpehe” by idoma, igala (daddawa, iru, ogiri) by hausa, yoruba and igbo respectively. However, acceptability of such condiment by the elite consumers is of serious challenge due to the offensive odor associated. The aim was to deodorize laboratory prepared fermented food condiment with potential chemical deodorant; cyclodextrin, and powdered activated carbon. Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the potential chemical deodorants per 100g of the control, CD and PAC treated samples and left for 24 hours, subjected to odor ranking within 24 hours. Odor was observed by snipping and a Panel of fifteen trained panelists was set up and each Panelist was presented with the coded samples and ranked them based on their odor. GC-MS was used to identify the volatile properties. Heterotrophic bacterial counts were determined using pour plate method and the growth increased exponentially from days 1- 6, with peak counts at day 7 (2.24×106, 1.54×107, 1.16×108 and 0.77×109) cfu/g and day 8 (2.25×106, 1.56×107, 1.18×108 and 0.78×109) cfu/g respectively with steady growth, offensive odor and dark mash sticky cotyledon at days 7 - 9. Cyclodextrin 2.5g/100g and PAC 2.5g/100g treated samples had the least odor (Barely perceived odor) 73.4% and 86.6% respectively. The GC-MS of the control sample had 27 volatile constituents while the sample treated with PAC (2.5g/100g) which achieved 86.6% deodorization had only 10 volatile constituents suggesting that the 17 constituents which had been removed are largely responsible for the offensive odor. The present study depicted the potentiality of CD and PAC as good chemical deodorants for the condiment.

VL  - 9
IS  - 4
ER  -

Copy | Download