Patronize Rose Akoh, your Okpehe plug




Okpehe is a condiment derived from the fermentation of Prosopis africana seeds. This study was based on the changes in total sugar, amino acids and minerals during okpehe production. The condiment was processed using three methods namely traditional, autoclave and oven and labeled samples A, B and C respectively. The mean values of the total sugar present in the samples ranged between 0.10 mg/g and 0.05 mg/g for sample A; 0.08 mg/g for sample B and 0.10 mg/g and 0.06 mg/g for sample C at the end of fermentation. The total amino acids increased steadily throughout the period of fermentation for the three samples. The amino acid analysis revealed that the samples contained useful amounts of essential amino acids. Calcium, iron and copper increased in small amounts while there was a reduction in the quantities of potassium and manganese as fermentation progressed. The amount of zinc was constant throughout the period of fermentation while lead and cadmium were not detected in all the samples.


Okpehe is one of the most common food condiments in Nigeria and many countries of West Africa. Okpehe is a flavouring condiment most popular in the middle belt of Nigeria. It is produced from Prosopis Africana, which is a leguminous oil seed, fermented in most part of Benue, Kogi and part of Niger state.




Food is an integral part of every ceremony in Nigeria and Africa at large. Tradition African food condiments and natural seasonings are now being encouraged because of their health benefits. Most caterers and wedding vendors now include traditional food condiments like iru, dadawa, ogiri and Okpehe into their cooking.

Okpehe is characterized by a strong smell, it’s also mashed and sticky browned. Several species of bacteria especially Bacillus subtilis, Bacillus licheniformis and Micrococcus spp were found to be the most actively involved organisms in the production of okpehe.

Fermented foods like Okpehe, iru, dadawa etc., enjoyed across the globe, conveys health benefits through lactic acid fermentation. This process can transform the flavour of food from plain to a mouth-puckering sourness. Studies have shown that micro-organism found in Okpehe could colonize the vagina, kill viruses, and reduce the risk of infections, including bacterial vaginosis. It also reduces the occurrence of gonorrhoea, chlamydia, and other sexually transmitted diseases


For your well packaged Okpehe you can contact Mrs Rose Akoh she delivers all over the Country……


Idoma patronize your own

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