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. 

TABLE OF CONTENTS

TITLE PAGE i

APPROVAL PAGE ii

CERTIFICATION iii

DEDICATION iv

ACKNOWLEDEMENT v

TABLE OF CONTENT vi

LIST OF FIGURES ix

LIST OF TABLES x

ABSTRACT xi

CHAPTER ONE: INTRODUCTION

1.1 Background of Study 1

1.2 Statement of Problem 2

1.3 Research Objectives 3

1.4 Significance of Study 3

CHAPTER TWO: LITERATURE REVIEW

2.1 Importance and description of African Oil Bean Tree 4

2.2 Preparation of Ugba 5

2.3 Micro – Organisms involved During Fermentation 6

2.4 Chemical Composition of the Seeds 8

2.5 Nutritional Value of Fermented and Unfermented African Oil Bean Seed (Ugba) 10

2.5.1 Vitamin and Mineral Content 10

2.5.2 Carbohydrate Content 11

2.5.3 Fatty Acid Content 12

2.6 Anti-nutritional Factors of the Fermented and Unfermented African Oil Bean Seed (Ugba) 12

2.7 Effect of Fermentation on Quality Properties of African Oil Bean Seed (Ugba) 13

2.8 Toxicology of Ugba 14

2.9 Medical Benefit of the African Oil Bean Seeds 14

2.10 Handling and Storage of African Oil Bean Seed 15

CHAPTER THREE: MATERIALS AND METHODS

3.1 Source of materials 16

3.2 Preparation of Ugba 16

3.3 Proximate Analysis 18

3.3.1 Moisture Content Determination 18

3.3.2 Ash Content Determination 18

3.3.3 Crude Protein Determination 18

3.3.4 Fat Content Determination 19

3.3.5 Crude Fiber Content Determination 20

3.3.6 Determination of Carbohydrate 20

3.4 Physico- chemical Analysis 20

3.4.1 Iodine Value Determination 20

3.4.2 Saponification Value Determination 21

3.4.3 Peroxide Value Determination 21

3.4.4 pH Determination 22

3.4.5 Protein Solubility Determination 22

3.5 Microbiological Analysis 23

3.5.1 Total viable count 23

3.5.2 Mould count 23

3.6 Sensory Evaluation 23

3.7 Data Analysis 23

CHAPTER FOUR: RESULT AND DISCUSSION

4.1 Changes in chemical composition of African oil bean seed (Ugba) during fermentation 24

4.1.1 Moisture content 24

4.1.2 Ash 26

4.1.3 Fat 26

4.1.4 Protein 29

4.1.5 Crude fibre 29

4.1.6 Carbohydrate 30

4.2.0 Physico- chemical properties 34

4.2.1 Peroxide value 34

4.2.2 Iodine value 36

4.2.3 Saponification value 36

4.2.4 pH value 37

4.2.5 Soluble protein 41

4.3 Microbiological Quality of African oil bean seed during fermentation 43

4.4 Sensory evaluation 44

CHAPTER FIVE: CONCLUSIION AND RECOMMENDATION 46

 REFERENCES 47

 APPENDIX 56