EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA

EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA

EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (pentaclethra macrophylla Benth

ABSTRACT
African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by twotraditional methods, packaged in sterilized plastic containers and fermented at twodifferent temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours toproduce Ugba (a Nigerian indigenous protein rich food). Proximate analysis (moisture,ash, protein, fat, carbohydrate and fibre content), physicochemical analysis (peroxide,saponification, iodine, pH value), protein solubility and microbial analysis were carried

out.

These Analyses were carried out at 24 hours interval for 96 hours. The result showedan increase in protein, fat, crude fibre and ash contents of the samples after 96 hours offermentation with an increase in pH value and a decrease in carbohydrate content for allsamples after 96 hours fermentation. The peroxide values, iodine values, andsaponification values of the oils decreased while the protein solubility content increasedwith fermentation time. The result of the total viable counts were 2.74×1017 Cfu/g,2.34×1017 Cfu/g, 2.18×1017 Cfu/g, 2.9×1017 Cfu/g, for sample A1 (boiled twice andfermented at 28 ± 2 oC ambient temperature), A2 (boiled twice and fermented at 37.5 oC),B1 (boiled once and fermented at 28 ± 2 oC ambient temperature), B2 (boiled once andfermented at 37.5 oC), respectively after 96 hours fermentation. No mould growth wasfound in the unfermented and fermented Ugba slices for all the products. At the end 96hours fermentation, sensory evaluation showed that samples B1 and B2 were the leastaccepted in terms of aroma, taste and overall acceptability while, while in terms oftexture, taste and overall acceptability sample A1 (control sample) and A2 were most
EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (pentaclethra macrophylla Benth

ABSTRACTAfrican oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by twotraditional methods, packaged in sterilized plastic containers and fermented at twodifferent temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours toproduce Ugba (a Nigerian indigenous protein rich food). Proximate analysis (moisture,ash, protein, fat, carbohydrate and fibre content), physicochemical analysis (peroxide,saponification, iodine, pH value), protein solubility and microbial analysis were carried

out.

These Analyses were carried out at 24 hours interval for 96 hours. The result showedan increase in protein, fat, crude fibre and ash contents of the samples after 96 hours offermentation with an increase in pH value and a decrease in carbohydrate content for allsamples after 96 hours fermentation. The peroxide values, iodine values, andsaponification values of the oils decreased while the protein solubility content increasedwith fermentation time. The result of the total viable counts were 2.74×1017 Cfu/g,2.34×1017 Cfu/g, 2.18×1017 Cfu/g, 2.9×1017 Cfu/g, for sample A1 (boiled twice andfermented at 28 ± 2 oC ambient temperature), A2 (boiled twice and fermented at 37.5 oC),B1 (boiled once and fermented at 28 ± 2 oC ambient temperature), B2 (boiled once andfermented at 37.5 oC), respectively after 96 hours fermentation. No mould growth wasfound in the unfermented and fermented Ugba slices for all the products. At the end 96hours fermentation, sensory evaluation showed that samples B1 and B2 were the leastaccepted in terms of aroma, taste and overall acceptability while, while in terms oftexture, taste and overall acceptability sample A1 (control sample) and A2 were most