Indigenous condiment like ogiri is used by many ethnic groups to improve the flavour and acceptability of many foods. They are particularly produced by fermenting leguminous crops with the major intent of adding flavour to foods. Castor oil bean seeds are scarce and expensive alongside the controversy on cancer inducing property of monosodium glutamate. This study tends to investigate the impact of melon seed partial substitution on the quality traits of “ogiri” produced from their blends. Proximate, mineral and vitamin composition and sensory characteristics were evaluated using standard methods. Proximate analysis revealed increase in crude protein (17.33%-28.12%), crude fibre (0.47-1.94%) and fat content (13.76-23.19%), while ash content (3.71-3.26%) and carbohydrate content (48.13%-23.55%) decreased with increasing level of melon seeds substitution.