Effect of Processing Methods on the Nutritive Value of Ugba (Pentaclethra Macrophylla Benth)

Abstract— “Ugba”, an indigenous Nigerian fermented food condiment is rich in protein, dietary fibre and minerals. Traditional processing method reduces the level of nutrients and minerals in the processed Ugba after long boiling. This study was therefore undertaken to determine the effects of processing methods on nutritional composition of Ugba. The control sample (Cl) was compared with the samples processed with Potash (Ps), Unripe Paw Paw (Pw1), Dry ashed Plantain peels (Pp2), Dry ashed Palm waste (Ag1) and Oil palm waste Og1. The isolation of microorganisms and determination of viable counts were achieved by culture methods and two of the isolated organisms were identified using Molecular studies. Mineral composition of all the samples was determined using the Atomic Absorption Spectrophotometric method. Proximate analyses of raw and processed samples were also evaluated following the official methods of Association of Official Analytical Chemists. The shelf life study of Ugba, was also done using different preservation treatments which include Sun drying, Oven drying, Refrigeration and Freezing. Organoleptic evaluation test was carried out for the processed samples using a 9-point Hedonic scale analysis on a 27- member panel. The data was statistically analysed using one way analysis of varianc­­e (ANOVA). The microorganisms isolated from Ugba sample were noted as to ascertain the organisms involved in fermentation. They include Bacillus subtilis, Bacillus licheniformis, Micrococcus varians, Enterobacter asburiae and Escherichia coli. The result of the total viable counts in (cfu/ml) were 2.79 × 10⁹, 2.60 × 10⁹, 2.68 × 10⁹, 2.61 × 10⁹l, 2.5 × 10⁹l and 1.97 × 10⁹ for samples Cl, Ps, Pw1, Pp2, Ag1 and Og1 respectively after 72 hours fermentation. The result of the Proximate analysis showed an increase in protein, moisture and ash content and a decrease in carbohydrate, crude fat and crude fibre for the samples at 72 hours of fermentation. Mineral composition result showed that Sample Ag1 had the highest amount of calcium (33.422 mg/100g) and zinc (2.44 mg/100g) while sample Ps had a little trace of lead (0.003 mg/100g) at 72 hours fermentation. An increase in pH and temperature during fermentation were recorded for all the samples. At the end of the preservation period, the oven dried Ugba was able to retain some amount of microorganisms that can be used as starter culture and was the best preservation method recorded. The result from sensory assessment showed that the sample processed with Ash Ngu (Ag1) was most preferred followed by sample Ps in terms of overall acceptability. The results of this study showed that sample Ag1 was most preferred by the panellist and also had the highest amount of protein and calcium which is highly desired to supplement the nutritional requirement of the populace.