EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (pentaclethra macrophylla Benth)
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EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (pentaclethra macrophylla Benth)
PROJECT TOPICS AND MATERIALS ON EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (pentaclethra macrophylla Benth)
ABSTRACT
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.
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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... agricultural extension project topics
EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (pentaclethra macrophylla Benth)