Production And Evaluation Of Deflated Ugba Meat Analogue (Pentaclethra Macrophylla Benth) Using Corn Starch
ABSTRACT
Ugba was fermented following a laid down 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). Production And Evaluation Of Deflated Ugba Meat Analogue (Pentaclethra Macrophylla Benth) Using Corn Starch . Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-deflated-ugba-meat-analogue-pentaclethra-macrophylla-benth-using-corn-starch-7-2
MARY-A, ONYEKWERE. "Production And Evaluation Of Deflated Ugba Meat Analogue (Pentaclethra Macrophylla Benth) Using Corn Starch " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 15 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-deflated-ugba-meat-analogue-pentaclethra-macrophylla-benth-using-corn-starch-7-2. Accessed 24 Nov. 2024.
MARY-A, ONYEKWERE. "Production And Evaluation Of Deflated Ugba Meat Analogue (Pentaclethra Macrophylla Benth) Using Corn Starch ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 15 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-deflated-ugba-meat-analogue-pentaclethra-macrophylla-benth-using-corn-starch-7-2 >.
MARY-A, ONYEKWERE. "Production And Evaluation Of Deflated Ugba Meat Analogue (Pentaclethra Macrophylla Benth) Using Corn Starch " Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-deflated-ugba-meat-analogue-pentaclethra-macrophylla-benth-using-corn-starch-7-2