The Effect Of Drying On The Proximate Compositon, Microbial Quality And Sensory Properties Of "Ugba" (Penlaclethra Macrophylla) Seeds

Authors: IKERI LINDA ADA | Food Science and Technology Projects 53 pages 8,490 words

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ABSTRACT

 Ugba samples were sourced locally to evaluate the effects of drying on the proximate - composition, sensory properties and microbial quality. The 3amp1e5 were first fermented and dried to remove most of the moisture content.The proximata composition analysis showed that the samples have higher nutritional content as compared to when they were still fresh. The result of the proximate composition ranged from 7.54-15.70% moisture content, 38.25%-39.88% fat, 22.28%-27.15% protein, 2.25%-5.39% fiber, 2.47%-4.73% ash, 12.56%- 22.l7% carbohydrate. The result obtained from the sensory valuation showed that all the samples had no significant difference (p

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