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Abstract
The changes in the principal constituents of melon during ogiri fermentation Were investigated . The total nitrogen decreased in the fermented ogiri.The activities of proteinases increased during the fermentation as did the quantities of amino acids. The amylase activities also increased with fermentation but the soluble sugars showed a remarkable fluctuation culminating in a peak at 120 h of fermentation. Lipase activity was minimal in the fermenting mash. The results of the enzymatic activities in ogiri are compared with the fennentation of similar vegetable proteins.