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EFFECT OF PROCESSING METHODS ON THE
QUALITY OF UGBA (pentaclethra macrophylla Benth
ABSTRACT
African oil
bean seed slices (Pentaclethra macrophylla Benth) were prepared by two
traditional methods, packaged in sterilized plastic containers and fermented at
two different temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96
hours to produce Ugba (a Nigerian indigenous protein rich food). Proximate
analysis (moisture, ash, protein, fat, carbohydrate and fibre content),
physicochemical analysis (peroxide, saponification, iodine, pH value), protein
solubility and microbial analysis were carried out.
These
Analyses were carried out at 24 hours interval for 96 hours. The result showed
an increase in protein, fat, crude fibre and ash contents of the samples after
96 hours of fermentation with an increase in pH value and a decrease in
carbohydrate content for all samples after 96 hours fermentation. The peroxide values,
iodine values, and saponification values of the oils decreased while the
protein solubility content increased with fermentation time. The result of the
total viable counts were 2.74×1017 Cfu/g, 2.34×1017 Cfu/g, 2.18×1017 Cfu/g,
2.9×1017 Cfu/g, for sample A1 (boiled twice and fermented at 28 ± 2 oC ambient
temperature), A2 (boiled twice and fermented at 37.5 oC), B1 (boiled once and
fermented at 28 ± 2 oC ambient temperature), B2 (boiled once and
fermented at
37.5 oC), respectively after 96 hours fermentation. No mould growth was found
in the unfermented and fermented Ugba slices for all the products. At the end
96 hours fermentation, sensory evaluation showed that samples B1 and B2 were
the least accepted in terms of aroma, taste and overall acceptability while,
while in terms of texture, taste and overall acceptability sample A1 (control
sample) and A2 were most preferred.
TABLE OF
CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the Research Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Research Questions
1.6 Research Hypothesis
1.7 Conceptual and Operational Definition
1.8 Assumptions
1.9 Limitations of the Study
CHAPTER TWO
LITERATURE
REVIEW
2.1 Sources of Literature
2.2 The Review
2.3 Summary of Literature Review
CHAPTER
THREE
RESEARCH
METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA
ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND
RECOMMENDATIONS
5.1 Summary
5.2 Recommendations for Further Study
References
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