Popoola  , Tope O. S.  , Jolaoso  , Adeola, A.  , Akintokun, Aderonke A.  , 
    An Assessment of the Nutritional Value of Oso - a Condiment made by Fermenting Seeds of Cathormion Altissimum,
    Journal of Food Technology,
    Volume 3,Issue 2,
    2005,
    Pages 149-151,
    ISSN 1684-8462,
    jftech.2005.149.151,
    (https://makhillpublications.co/view-article.php?doi=jftech.2005.149.151)
    Abstract: Oso, a condiment produced by bacteria fermentation of seeds of the legume Cathormion altissimum was evaluated for its nutrient content. Analysis of the fermented seeds revealed that Oso is nutritional rich, containing 25.30% protein, 16.90% lipid and 10.02% carbohydrate An increase was observed in lipid content of the seeds with fermentation, while crude protein, crude fibre, carbohydrate and ash contents decreased. Fermented seeds were also found to be rich in the mineral elements calcium, zinc and phosphorous. The condiment, Oso contain many essential and non-essential amino acids particularly lysine, leucine, tyrosine phenylalanine and glutamic acid. The values of these nutrients as recorded compare well with those recommended as required daily intake for a healthy living. Oso is a potential source of good balanced nutrient.
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