CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF CITRULLUS VULGARIS FERMENTED WITH MUTANT AND NON-MUTANT STRAINS OF BACILLUS SUBTILIS TO PRODUCE OGIRI

Natural food seasoning agents are gradually gaining prominence over artificial due to purported side effects, hence, the search for natural with functional and improved nutritional quality becomes imperative. This research is aimed at investigating amino acids composition, fatty acid contents, antioxidant properties of Citrullus vulgaris fermented mutant non-mutant strains Bacillus subtilis produce ogiri. were isolated from spontaneously melon seeds (C. vulgaris) B. isolates exposed two different mutagenic [Ultraviolet (UV) irradiations Sodium Dodecyl Sulphate (SDS)] varying intervals time obtain strains. Eight (8) mutated that produced high D-ribose metabolites used controlled starter-fermentation C. The (NMS00) market ogiri (RTE00) included as control samples. mentioned above determined on most abundant limiting essential varied among Mutated samples have properties. Ogiri sample strain SDS 110 sec (MSD51) highest monounsaturated (MUFA) (15.67±0.00 mg/100 g) polyunsaturated (PUFA) (50.29±0.00 g). Free peroxide values higher in Modified good functional, acids, acids. Therefore, may serve condiments quality.