Poster Topical Area: Global Nutrition
Location: Hall D
Poster Board Number: 586
The study assessed the effect of different processing methods on the phyto-chemical and nutrient properties of Africa oil-bean seed (pentaclethramacrophylla) commonly known as, (Ugba). It is a traditional Nigerian food. consumed by many.
Ugba seeds were cleaned and subjected to different processing methods, which included; boiling, soaking,drying, and fermentation at different degrees, (24h, 48h and 72h. ) The samples were dried, processed and analyzed.
There was significant differences in the Nutrients, ant-nutrient and organoleptic properties of the processed Ugba samples. The protein value of ugba samples, fermented for 72hrs was highest, ((36.13%), in relation to the raw samples(29.49%). According to Enwere (1998), fermentation may significantly improve the nutritive value of foods by Increasing the digestibility of protein through hydrolysis of proteins and amino acids. The crude fiber and carbohydrate values of the raw ugba samples was highest (4.11% and 22.21% respectively).
The Ugba sample fermented for 72h, recorded highest for calcium,(34.13mg/100g), potassium,(258.04mg/100g) and phosphorous,(231.91mg/100g) in relation to other samples. Thereby supporting the claim by Enujiugha,(2000), that fermentation is associated with microbial activities which stimulates better nutrient availability (particularly protein).
The anti-nutrient composition of the 72h fermented ugba had the least values for tannin(0.01mg/100g),phytate(0.01mg/100g) and oxalate(0.02mg/100g). The low level of phytate observed in this study is desirable because increased phytate level in the body, affects the availability of minerals, and digestibility of protein.
Sensory properties showed that the 72h Fermented ugba sample, recorded highest for ;color (7.85), aroma, (6.95), taste,(6.95), texture, (7.0) and general acceptability (8.20), in relation to samples.
African oil bean (Pentaclethramacrophylla) seeds are rich source of protein and some other essential minerals. Especially, when processed adequately. Fermentation for 72h, improved the nutrient availability of the products and reduced the anti nutritional properties. Conclusively, ugba seed could be explored to enrich the nutritional quality of some local dishes.
Imo State University
Owerri, Imo, Nigeria