009701 Iwuoha C I;Chukwuma I;Ezedinma;Ike V O (Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Imo State, Nigeria) : Effects of process and storage on the chemical and organoleptic quality of Ugba, fermented seeds of African oil bean tree (Pentaclethra macrophylla Bentham). J Fd Sci Technol 2000, 37(4), 337-43.
Chemical composition, microbial load, and organoleptic attributes of fermented African oil bean seed, (AOBS) (Pentaclethra macrophylla Bentham), Ugba, were evaluated. Traditional processing method (TFM) was compared with its modified counterpart (MFM). Other test variables included storage temperature and period, packaging material and boiling pattern. Boiling effected 15% reduction in protein content, while ferentation increased it by 51.90-61.70% further, from Ugba obtained through boiling-before-slicing (BSF) rather than by slicing-before-boiling (SBF). Fermentation led to 15.26% reduction in fat, with simultaneous increases in pH and acidity during processing. The observed pH values were 5.30 (raw seeds), 5.90 (boiled seeds), 7.10-7.30 (fresh ugba), and 8.30-8.49 (7-days stored ugba). The titratable acidity increased 5-fold in a 48 h fermentation. Refrigeration and freezing conditions reduced microbial load of ugba moderately during storage. Generally, fresh ugba was more accepted than the ones stored for 7 days (30°±2°C). On boiling pattern, it was observed that the variation due to BSF and SBF were significant (P=0.05) in flavour, texture and colour attributes of resultant ugba. Flavour was found to be the most influencing quality attribute of ugba, followed by texture and then colour.