Different Periods Of Fermentation, Defatted Ugba Cake/Flour With Corn Starch, As A Binder, To Formulate Ugba Meat Analogue For Human Consumption And Acceptability.
ABSTRACT
Ugba was fermented following a laid dbwn
procedure. Fermentation was for 3 and 5 days. The samples were grinded and oil
extracted with screw press (mechanical extraction). The resulting cakes were
used to formulate meat analogue, using corn starch as binder. The resulting
meat analogue were subjected to microbial analysis which indicated a total
bacterial count of 9cfu/g and 25 cfu/g for the 3 and 5 days fermented samples
respectively, and a total fungal count of 170 cfu/g and 652 cfu/g respectively
under two weeks of stored ambient temperature. The crude protein, Ash, Crude
fibre and carbohydrate contents of the 3 days fermented sample indicated a
higher values of 30.68%, 1.33%, 4.50%, 33.40%, and 30.09% respectively than the
5 days fermented sample with 28.80%, 1.23%, 4.10%, 32.80% and 27.07%
respectively. It was concluded that fermented Ugba contributes to the colour
and the aroma of the Ugba cake.
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ONYEKWERE, M (2021). Different Periods Of Fermentation, Defatted Ugba Cake/Flour With Corn Starch, As A Binder, To Formulate Ugba Meat Analogue For Human Consumption And Acceptability.. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/different-periods-of-fermentation-defatted-ugba-cakeflour-with-corn-starch-as-a-binder-to-formulate-ugba-meat-analogue-for-human-consumption-and-acceptability-7-2
MARY-A, ONYEKWERE. "Different Periods Of Fermentation, Defatted Ugba Cake/Flour With Corn Starch, As A Binder, To Formulate Ugba Meat Analogue For Human Consumption And Acceptability." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 26 Aug. 2021, https://repository.mouau.edu.ng/work/view/different-periods-of-fermentation-defatted-ugba-cakeflour-with-corn-starch-as-a-binder-to-formulate-ugba-meat-analogue-for-human-consumption-and-acceptability-7-2. Accessed 24 Nov. 2024.
MARY-A, ONYEKWERE. "Different Periods Of Fermentation, Defatted Ugba Cake/Flour With Corn Starch, As A Binder, To Formulate Ugba Meat Analogue For Human Consumption And Acceptability.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 26 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/different-periods-of-fermentation-defatted-ugba-cakeflour-with-corn-starch-as-a-binder-to-formulate-ugba-meat-analogue-for-human-consumption-and-acceptability-7-2 >.
MARY-A, ONYEKWERE. "Different Periods Of Fermentation, Defatted Ugba Cake/Flour With Corn Starch, As A Binder, To Formulate Ugba Meat Analogue For Human Consumption And Acceptability." Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/different-periods-of-fermentation-defatted-ugba-cakeflour-with-corn-starch-as-a-binder-to-formulate-ugba-meat-analogue-for-human-consumption-and-acceptability-7-2