ABSTRACT---- The effect of wrapping type on the nutritive and organoleptic properties of Ogiri-egusi (fermented Citrullus vulgaris) seeds was studied. The leaves used were miracle fruit leaves (Thaumatococcus danellii), cocoyam leaves (Colocasia spp), and banana leaves (Musa sapientum). The melon seeds were hulled, sorted and washed, boiled for 4h, ground and then wrapped in small portions in different leaf-types and fermented for five days. Proximate analysis and sensory evaluation were...
