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

<i>Prosopis africana </i>seeds were processed to produce local fermented food condiment called <i>“Okpehe” </i>by idoma, igala <i>(dad</i>dawa, 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.