Contact us
 |
[email protected] |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
Useful Links
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Oly-Alawuba Nkeiruka and Anunukem Deborah
Full-Text PDF
XML 487 Views
DOI:10.17265/2159-5828/2018.05.001
Affiliation(s)
Department of Nutrition and Dietetics, College of Health Sciences, Imo State University, Owerri, 23483, Nigeria
ABSTRACT
The study assessed the effect of different processing methods on the phyto-chemical and
nutrient properties of Africa
oil-bean seeds Pentaclethra macrophylla, commonly known as
Ugba. It is a traditional food, consumed by
over 20 million people in Nigeria. It is a rich and available source of protein for people, whose staple
foods are deficient in protein. Cleaned ugba seeds
were subjected to different processing methods, which included: boiling, soaking, drying, and
fermentation at different degrees, of 24 h, 48 h and 72 h. The samples were
dried and examined on their nutrient, anti-nutrient and phyto-chemical
properties. The sensory properties of the samples were determined. The result showed significant difference (p < 0.05) in the nutrients,
ant-nutrient and organoleptic properties of ugba samples. The protein value of ugba samples,
fermented for 72 h was highest (36.13%),
in relation to the raw samples (29.49%). According
to Ref. [1], fermentation may
significantly improve the nutritive value of foods by: increasing the
digestibility of protein through hydrolysis of proteins and amino acids. The
samples that were boiled,
had the highest (32.09%) fat content while the 24 h fermented samples had the least value (30.09%). The crude fiber and
carbohydrate values of the raw ugba samples was highest (4.11% and 22.21%
respectively). The ugba sample fermented
for 72 h, recorded highest
for calcium (34.13 mg/100 g), potassium (258.04 mg/100 g) and phosphorous (231.91 mg/100 g) in relation to
other samples. This result supports the claim by Ref. [2] that fermentation is associated with microbial
activities which stimulate better nutrient availability (particularly protein)
and digestibility. The anti-nutrient
composition of the samples varied. The 72 h fermented ugba had the least values for tannin (0.01 mg/100 g), phytate (0.01 mg/100 g) and oxalate (0.02 mg/100 g). Furthermore, the
low level of phytate observed in this study is desirable because increased
phytate level in the body,
affects the availability of minerals, solubility functionality and
digestibility of protein; Sensory properties of ugba samples showed significant
difference (p < 0.05) among the
samples. The 72 h fermented ugba
sample, recorded highest value in: colour (7.85), aroma
(6.95), taste (6.95), texture (7.0)
and general acceptability (8.20), in relation to samples. The findings of this
study had proved that, African
oil bean (Pentaclethra macrophylla) seeds are rich
sources of protein, and appreciable number of some essential minerals especially when processed
adequately. Fermentation for 72 h, led to a
significant increase in the nutrient availability of the product and a low anti
nutritional properties was observed. Ugba seed could be explored to enrich the
nutritional quality of some local dishes.
KEYWORDS
Oil-bean seed, processing methods, phytochemicals, nutrients.
Cite this paper
References