EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA

ABSTRACT

Disclaimer: The copyright owner created this PDF Content to serve as a RESEARCH GUIDE for students to conduct academic research.

The original PDF Research Material Guide that you receive can be used in the following ways.

1. To provide additional information about the topic of the project.

2. You can use them as a resource for your research (if you properly reference them).

3. Proper paraphrasing is required (consult your school’s definition of plagiarism and acceptable paraphrase).

4. If properly referenced, direct citation.
We are grateful for your consideration of the copyright of the authors.

Thank you so much for respecting the authors copyright.

Are You in Need of Help? Call us or Whatsapp us @ (+234) 08093239919 or Via Email: unifinalprojects@gmail.com

Disclaimer: The copyright owner created this PDF Content to serve as a RESEARCH GUIDE for students to conduct academic research.

The original PDF Research Material Guide that you receive can be used in the following ways.

1. To provide additional information about the topic of the project.

2. You can use them as a resource for your research (if you properly reference them).

3. Proper paraphrasing is required (consult your school’s definition of plagiarism and acceptable paraphrase).

4. If properly referenced, direct citation.
We are grateful for your consideration of the copyright of the authors.

Thank you so much for respecting the authors copyright.

Are You in Need of Help? Call us or Whatsapp us @ (+234) 08093239919 or Via Email: unifinalprojects@gmail.com

African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two
traditional methods, packaged in sterilized plastic containers and fermented at two
different temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours to
produce 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 showed
an increase in protein, fat, crude fibre and ash contents of the samples after 96 hours of
fermentation with an increase in pH value and a decrease in carbohydrate content for all
samples after 96 hours fermentation. The peroxide values, iodine values, and
saponification values of the oils decreased while the protein solubility content increased
with 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 and
fermented 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 and
fermented at 37.5 oC), respectively after 96 hours fermentation. No mould growth was
found in the unfermented and fermented Ugba slices for all the products. At the end 96
hours fermentation, sensory evaluation showed that samples B1 and B2 were the least
accepted in terms of aroma, taste and overall acceptability while, while in terms of
texture, taste and overall acceptability sample A1 (control sample) and A2 were most
preferred.