EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA

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 Â� 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 Â� 2 oC ambient temperature), A2 (boiled twice and fermented at 37.5 oC), 
B1 (boiled once and fermented at 28 Â� 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