Effects Of Varying Fermentation Period On The Nutritional Contents And Sensory Properties Of African Oilbean (Pentaclethra Ntacrophylla Benth) Obtained From Two Different Locations: Imo And Abia States:- Collins, Vivian A
ABSTRACT
The effects of
varying fermentation periods on the nutritional contents and sensory properties
of African oil bean seeds obtained from two different locations, Imo and Aia
States were studied. Ugba was produced and fermented at varying periods: 48
hours(sample 1-48 and A-48), 72 hours (sample 1-72 and A-72) and 96
hours(sample 1-96 and a-96). Freshly produced ugba (sample IFresh and A-Fresh)
served as the control. The proximate composition, mineral contents, vitamin
contents antinutrient contents and sensory properties of the ugba seeds were
determined using standard laboratory procedures. IBM Statistical Product of
Service Solution, (Version 20.0) used to statistically analyse the general
data. The result of the proximate composition showed the moisture content,
protein, fat, fibre, ash and carbohydrate contents of the samples ranged from
44.57 to 49.71%, 16.57 to 21.02%, 16.98 to 21.18%, 1.29 to 3.44%, 0.26 to
0.91%, 6.27 to 15.81% respectively. The mineral contents of the samples ranged
from79.52 to 93.02mg/100g, 171.87 to 247.36mg/100g, 260.36 to 275.85mg/100g,
3.65 to 9.53mg/100g, 0.95 to 14.52mg/100g, 55.09 to 119.13mg/100g for calcium,
magnesium, potassium, zinc, manganese and phosphorus respectively. The results
of vitamin contents showed the vitamin Bl(0.12 to 0.21mg/100g), vitamin B2(0.17
to 0.72mg/100g) and vitamin B3(0.04 to 0.25mg/100g) contents ofthe ugba. The
antinutrient contents ofthe ugba showed that their tannin, saponin, alkaloid,
glycoside, steroid and flavonoid contents ranged from 0.00 to 1.79mg/100g, 1.02
to 16.01mg/100g, 0.04 to 1.45mg/100g, 0.14 to 9.77mg/100g, 0.32 to 6.04mg/100g,
0.10 to 2.87mg/100g respectively. As regards to sensory properties ofthe ugba,
sample I-Fresh(fresh ugba obtained from Imo State) had the highest rating of
appearance(8.10) whereas sample A-96H(ugba sample obtained from Abia State,
fermented for 96 hours) had the highest rating for taste(8.60), texture(7.50)
aroma(8.40) and general acceptability^.30). It is feasible to store ugba
samples under conditions that will not enhance rancidity since they possess
high fat content.
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COLLINS, C (2024). Effects Of Varying Fermentation Period On The Nutritional Contents And Sensory Properties Of African Oilbean (Pentaclethra Ntacrophylla Benth) Obtained From Two Different Locations: Imo And Abia States:- Collins, Vivian A. Repository.mouau.edu.ng: Retrieved Dec 21, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-varying-fermentation-period-on-the-nutritional-contents-and-sensory-properties-of-african-oilbean-pentaclethra-ntacrophylla-benth-obtained-from-two-different-locations-imo-and-abia-states-collins-vivian-a-7-2
COLLINS, COLLINS. "Effects Of Varying Fermentation Period On The Nutritional Contents And Sensory Properties Of African Oilbean (Pentaclethra Ntacrophylla Benth) Obtained From Two Different Locations: Imo And Abia States:- Collins, Vivian A" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 14 Nov. 2024, https://repository.mouau.edu.ng/work/view/effects-of-varying-fermentation-period-on-the-nutritional-contents-and-sensory-properties-of-african-oilbean-pentaclethra-ntacrophylla-benth-obtained-from-two-different-locations-imo-and-abia-states-collins-vivian-a-7-2. Accessed 21 Dec. 2024.
COLLINS, COLLINS. "Effects Of Varying Fermentation Period On The Nutritional Contents And Sensory Properties Of African Oilbean (Pentaclethra Ntacrophylla Benth) Obtained From Two Different Locations: Imo And Abia States:- Collins, Vivian A". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 14 Nov. 2024. Web. 21 Dec. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-varying-fermentation-period-on-the-nutritional-contents-and-sensory-properties-of-african-oilbean-pentaclethra-ntacrophylla-benth-obtained-from-two-different-locations-imo-and-abia-states-collins-vivian-a-7-2 >.
COLLINS, COLLINS. "Effects Of Varying Fermentation Period On The Nutritional Contents And Sensory Properties Of African Oilbean (Pentaclethra Ntacrophylla Benth) Obtained From Two Different Locations: Imo And Abia States:- Collins, Vivian A" Repository.mouau.edu.ng (2024). Accessed 21 Dec. 2024. https://repository.mouau.edu.ng/work/view/effects-of-varying-fermentation-period-on-the-nutritional-contents-and-sensory-properties-of-african-oilbean-pentaclethra-ntacrophylla-benth-obtained-from-two-different-locations-imo-and-abia-states-collins-vivian-a-7-2