XVI International Botanical Congess

The seeds of Prosopis africana (family-Mimosaceae) are fermented in Nigeria to produce a proteinous food condiment called Ogiri. It is consumed by over fifteen million people. Only bacteria were involved in the fermentation, belonging to the genera Bacillus, Lactobacillus and Micrococcus. Moisture content, temperature, and pH increased while titratable acidity decreased during the fermentation. Protein and amino acid contents increased during fermentation.