Effects of processing and storage on the chemical and organoleptic qualityof Ugba, fermented seeds of African oil bean tree (Pentaclethra macrophylla Bentham)

Citation
Ci. Iwuoha et al., Effects of processing and storage on the chemical and organoleptic qualityof Ugba, fermented seeds of African oil bean tree (Pentaclethra macrophylla Bentham), J FD SCI M, 37(4), 2000, pp. 337-343
Citations number
29
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
37
Issue
4
Year of publication
2000
Pages
337 - 343
Database
ISI
SICI code
0022-1155(200007/08)37:4<337:EOPASO>2.0.ZU;2-F
Abstract
The chemical composition. microbial load, and organoleptic attributes of fe rmented African oil bean seed, (AOBS) (Pentaclethra macrophylla Bentham). U gba. were evaluated. Traditional processing method (TFM) was compared with its modified counterpart (MFM). Other test variables included storage tempe rature and period, packaging material and boiling pattern. Boiling effected 15% reduction in protein content, while fermentation increased it by 51.90 -61.70% further, from Ugba obtained through boiling-before-slicing (BSF) ra ther than by slicing-before-boiling (SBF). Fermentation led to 15.26% reduc tion in fat, with simultaneous increases in pH and acidity during processin g. 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 acidi ty increased 5-fold in a 48 h fermentation. Refrigeration and freezing cond itions reduced microbial load of ugba moderately during storage. Transparen t plastic film (TPF) was a more preferred package for ugba than transparent glass jar (TGJ). sensory evaluation showed that TFM ugba was accepted very much with weighted mean score of 7.88 out of 9 maximum, while the BSF (MFM ) was moderately accepted with a score of 6.96. Generally. fresh ugba was m ore accepted than the ones stored for 7 days (30 degrees +/- 2 degreesC). O n boiling pattern, it was observed that the variation due to BSF and SBF we re significant (P=0.05) in flavour, texture and colour attributes of result ant ugba. Flavour was found to be the most influencing quality attribute of ugba, followed by texture and then colour.