Effect Of Processing Methods On Proximate Composition, Anti- Nutritional Factors And Sensory Properties Of "Ugba": An African Oil Bean Product
ABSTRACT
The prepared seed slices of African oil bean (Pentaclthra macrophylla Benth) were subjected to different fermentation periods and dried using different drying methods to produce 'Ugba' slices were milled to obtain flour. The flour from different 'Ugba' samples were analysed for proximate composition, anti-nutritional factors, and microbial load. All the 'Ugba' samples fermented at different periods and dried using different methods were also subjected to sensory evaluation using a 9-point hedonic scale carried out by 20 —man panel. Results showed that there were significant difference (P<0.05) in the moisture content and crude fiber content of the different 'Ugba' samples. There was significant difference (P<0.05) in the oxalate content of the 'Ugba' samples while there was no significant difference (P>0.05) in the tannin content of the samples. There were no significant difference ( P>0.05) in the sizes of Ugba. The crude fiber content ranged from 0.22-2.15% and showed no significant different. The ash content of the samples showed that, there were significant difference among them ( P<0.05). The ash content ranged from 0.25-065%. The ANF assayed which include phytates tannin, stachyose, raffinose and cyanide were found to be low in their concentration before and after storage. Sensory analysis showed that there were no significant difference (P>0.05) in terms of taste, texture, flavour and general acceptability of the 'Ugba' samples.
0.0
OKEREKE, N (2021). Effect Of Processing Methods On Proximate Composition, Anti- Nutritional Factors And Sensory Properties Of "Ugba": An African Oil Bean Product. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-proximate-composition-anti-nutritional-factors-and-sensory-properties-of-ugba-an-african-oil-bean-product-7-2
NNENNA, OKEREKE. "Effect Of Processing Methods On Proximate Composition, Anti- Nutritional Factors And Sensory Properties Of "Ugba": An African Oil Bean Product" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 22 Jun. 2021, https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-proximate-composition-anti-nutritional-factors-and-sensory-properties-of-ugba-an-african-oil-bean-product-7-2. Accessed 25 Nov. 2024.
NNENNA, OKEREKE. "Effect Of Processing Methods On Proximate Composition, Anti- Nutritional Factors And Sensory Properties Of "Ugba": An African Oil Bean Product". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 22 Jun. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-proximate-composition-anti-nutritional-factors-and-sensory-properties-of-ugba-an-african-oil-bean-product-7-2 >.
NNENNA, OKEREKE. "Effect Of Processing Methods On Proximate Composition, Anti- Nutritional Factors And Sensory Properties Of "Ugba": An African Oil Bean Product" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-proximate-composition-anti-nutritional-factors-and-sensory-properties-of-ugba-an-african-oil-bean-product-7-2