APPLICATION OF PURE-CULTURE FERMENTATION FOR PRODUCTION OF UGBA (Pentaclethra Macrophylla Benth) CONDIMENT AND SOUP FLAVOUR BASE

AUTHOR: UKOZOR, ALPHONSUS UCHENNA C. MSc

DEPARTMENT: FOOD SCIENCE AND TECHNOLOGY

AFFILIATION: FEDERAL UNIVERSITY OF TECHNOLOGY OWERRI

African oil bean seed was fermented for five days using two methods namely, traditional and pure-culture, to produce two ugba condiments. Bacillus subtilis was the micro-organism used in the pure-culture method. The condiment from each method was further processed by oil extraction to obtain the oil extract and cake. The whole mash, oil extract and cake were compounded into soup flavour base using sixty percent corn starch as binding, texturizing and bulking agent while seven percent sodium chloride was added for enhancement of taste. The ugba soup flavour bases were used to prepare local soup and the soup was subjected to sensory evaluation. There was a significant (p<0.01) increase in crude protein and ash while crude fibre contents of the condiments decreased. Significant (p<0.01) increase was also observed in free fatty acid value, saponifcation value, peroxide value and iodine value of the oil extract of the condiments. The organic acids detected in the condiments were formic, acetic, lactic and butyric acids. The lowest concentration of each organic acid was detected in pure-culture condiment. The saturated fatty acids identified in the condiments were lauric, myristic, palmitic and stearic, while oleic and linoleic were the unsaturated fatty acids. The highest total unsaturated fatty acids (57.47%) were identified in the traditional fermented condiment. Result of the sensory evaluation of the soup made using various ugba flavour bases indicated that pure-culture condiment flavour base had the lowest score for taste, aroma and overall acceptability. This result indicated that Bacillus subtilis alone cannot produce ugba condiment with the desired taste and aroma.

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