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Bacillus subtilis was used as a monoculture starter for the production of three different fermented castor oil bean condiments: B₁ ( 0% NaCl/Lime), B₂ (2% NaCl), B₃ (3% Lime). The volatile components of the three samples were determined using Gas –Chromatography / Mass Spectrometry (GC-MS) while High Performance Liquid Chromatography (HPLC) was used in the study of the amino acid contents. A total of seventeen volatile constituents were identified in the fermented castor oil bean samples using GC-MS. The compounds identified were of various types: acids, esters, alcohols, furans, ketones and others. However, acids were found to be the dominant constituent group followed by esters. Results from the amino acid analysis shows the three fermented castor oil bean samples contained sufficient amount of amino acids. The essential amino acids were in the range of 42.22 – 54.17% for EAA₇ and 63.76 – 73.82% for EAA₁₀ of total Free Amino Acids with the most abundant being tryptophan, isoleucine and phenyalanine. Bitter taste was observed as the predominant taste followed by sweet taste and tasteless amino acids. MSG-like taste was slight with B₁:1.624 µg/ml, B₂: 1.069 µg/ml and B₃: 0.881 µg/ml. It is suggested that the desirable taste of ogiri from castor oil bean is formed by interactions between the amino acid and volatile components analyzed in this study

The effect of substitution of wheat flour with cashew nut paste in cookie production was investigated. The cashew nut paste obtained was used at different levels of substitution with wheat flour for cookie production. The proximate compositions of cookies were determined using standard methods. The result of the proximate analysis showed the protein content of the cookie samples ranged from 7.76 -11.84%, moisture content 3.11 -5.13%, fat content 16.41 -44.34%, crude fibre 0.46 -1.24%, ash content 1.82 -5.95% and carbohydrate 34.30 -68.00%. The antinutritional factors determined (tannin, phytate, alkaloid, phenol and hydrogen cyanide) in the cookies showed they all had low values which are not detrimental to the health of consumers. The sensory evaluation results of the cookie samples showed they were liked by the panelist. 100% wheat flour cookie was used as the standard for comparison.

The volatile compounds in the leaves and seeds of Piper guineense plant from South East Nigeria, were investigated using gas chromatography-mass spectrometry (GC-MS). The analysis was carried out to identify the compounds responsible for the characteristic flavor of the flavouring spices. A total of thirty-three volatile constituents were identified in the leaves and seeds of Piper guineense using GC-MS. The major compounds identified include acids, esters, alcohols, hydrocarbons and others. Acids were found to be the predominant constituent group followed by esters. The leaves and seeds of Piper guineense had acids in the values of 65.56 and 53.72%, respectively. The esters were also found to be more in the leaves (25.63%) than in the seeds (5.22%) of P. guineense. The hydrocarbons identified appeared more in the seeds (11.47%) of P. guineense. The monoterpene (beta-myrcene) and sesquiterpenes (aromadendrene, trans-alpha-bergamotene, copaene) hydrocarbons identified were also present in the seeds than in the leaves of the P. guineense. Gamma-elemene, a sesquiterpene were identified in both the leaves and seeds of P. guineense at the same retention time of 10.242 min but at different concentrations of 0.41 and 0.72%, respectively.