Five cultivars of bambara groundnut were selected on which to study the effects of germination and fermentation on their proximate composition. The cultivar that had the highest protein content was chosen to prepare unfermented and fermented milk. Standard assay techniques were adopted to determine the parameters selected for use. Germination caused a decrease in the protein, carbohydrate and starch; it increased sugar content, and had varied effects on the lipids contents of the dry samples. The anti-nutritional factor-tannin concentration was decreased. Germination and fermentation had varied effects on the nutrient compositions of the milk. Compared to the control, germination had the same effect as in the seeds. Fermentation further decreased some of the nitrogenous constituents, sugar and starch content of the milk and much more drastically the tannin content. Hydrolysis and other metabolic changes freed the nutrients from their bound forms while decreasing the quantity, but increasing the quality and availability of the nutrients.

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Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their preprocessed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional quality. Effects of fermentation on proximate values of the seeds were also analyzed. The two samples were further subjected to sensory analysis using commercial brand made from castor bean (Ricinus communis) seeds coded FCBM as a control. Results show that FFPM was significantly (p < 0.05) higher in ash, crude fiber and protein, but significantly lower in moisture and fat than the FSBM. There was no significant (p > 0.05) difference in carbohydrate content of the two samples. The FFPM recorded significant (p < 0.05) increase in crude fiber, fat and protein, and significant (p < 0.05) decrease in moisture, ash and carbohydrate compared to the values in the fluted pumpkin seeds. The FSBM recorded significant (p < 0.05) rise in fat and protein, but significant drop in moisture, ash, crude fiber and carbohydrate compared to the values in soybean seeds. Sensory results show that FFPM was significantly (p < 0.05) higher than FSBM in flavor and 28 marginally (p > 0.05) different in color, texture, taste and general acceptability. Baring the marginal (p < 0.05) superiority in taste, the FCBM was significantly (p<0.05) lower in every other attributes considered. It follows that good quality fermented condiments can be obtained from cheaper and underutilized oil seeds.