EFFECT OF PROCESSING METHODS ON CHEMICAL COMPOSITION AND FLAVOUR PROFILE OF FERMENTED AFRICAN OIL BEAN SEEDS
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This is to certify that the research work, "effect of processing methods on chemical composition and flavour profile of fermented african oil bean seeds" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
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The prepared seed slices of African oil bean (Pentaclthra macrophylla Benth) were subjected to different fermentation periods and dried using different drying methods to produce “ugba” slices and were milled to obtain flour. The flour from different “Ugba” samples were analyzed for chemical composition. Sensory evaluation using a 9 – point hedonic scale carried out by 20 – man panel. Result showed that there were significant difference (P<0.05) in the moisture content and crude fiber content of different “Ugba” samples. There were no significant difference (P>0.05) in the sizes of Ugba. The crude fiber content ranged from 0.22 – 2.15% showed no significant different. The ash content of the samples showed that, there were significant difference among them (P<0.05). The ash content ranged from 0.25 – 0.65%. Flavouring analysis showed that there were no significant different (P>0.05) in terms of taste, texture, flavor and general acceptability of the “Ugba” samples.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE PROJECT
- AIM AND OBJECTIVE OF THE STUDY
- SCOPE OF THE STUDY
- LIMITATION OF THE STUDY
- SIGNIFICANCE OF THE STUDY
- METHODOLOGY
- PROJECT ORGANISATION
CHAPTER TWO
LITERATURE REVIEW
- REVIEW OF THE STUDY
- OVERVIEW OF AFRICAN OIL BEAN SEED
- FERMENTATION OF AFRICAN OIL BEAN
- NUTRITIONAL VALUES OF THE AFRICAN OIL BEAN SEEDS
- AFRICAN OIL BEAN SEEDS USED IN ANIMAL FEED PRODUCTION
- AFRICAN OIL BEAN SEEDS USED IN ANIMAL FEED PRODUCTION
- HEALTH BENEFITS OF AFRICAN OIL BEAN
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 COLLECTION OF SPEED SAMPLES
3.2 PROCESSING METHODS
3.3 CHEMICAL ANALYSIS
3.4. SENSORY EVALUATION
CHAPTER FOUR
- RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSION
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
The African oil bean tree (Pentaclethra Macrophylla Benth) is a large leguminous woody plant that belong to the subfamily of mimosarde (Keay, 1989) it is commonly referred to as the oil bean tree” is a module forming multipurpose tree species of probable African Origin. It grows wild in rain forest and in farm lands where it has carefully conserved by farmers alongside their crops (Abbiwo, 1990). It is frequently cultivated in forest areas with about eight (8) flat glossy brown edible seeds per pod. The raw seed is a potential source of edible protein and calories containing the twenty essential amino – acids and essential fatty acids make up more than 80% of fatty acids in the oil (Enujiugha and Agbede 2010; Ikediobi; 2011).
The problem of widespread prevalence of protein energy malnutrition (PEM) has resulted in high morbidity and mortality rates, especially among infants and children in low-income groupings in the third world, including Nigeria. The reliance on starchy roots and tubers and protein –deficient cereals as main staples result in consumption of stodgy monotonous, non-nutritious diets (Enujiugha et al, 2013). Africa oil bean are edible after roasting or boiling for 12 hours, though more as a condiment than food. In Liberia, because to Tropical West Africa they are eaten wrapped in leaves after roasting or boiling for 12 hours.
Fermented foods are consumed by a large number of people in different parts of the world (Steinkraus, 1983). In the developing countries in particular, “Ugba” plays a major role by providing essential nutrients and variety in the diet.
The fermentation of the African oil bean seed effects better nutrient availability and digestibility with significant softening of the cotyledons (Enujiugha and Akanbi, 2012). The fermented “Ugba” can then be consumed as a snack or used as a condiment in soup mixes and local porridges.
Pentaclethra macrophylla is planted by the use of its seed or by the plant growing naturally on its own. After planting, the plant grows for up to five years before it starts fruiting, harvesting is done when plant fruit matures (Enujiugha and Agbede 2010). Harvesting should be done early and when the fruits have been noticed to be matured to avoid explosion of the pods which causes scattering of seeds and regeneration of wild uncultivated crops.
The processing of ugba is achieved traditionally by boiling the mature seeds for 5 – 8 hours, after which the seed coats are removed. The edible endospem is sliced and the slices boiled for 45 – 60mins. They are now drained and salt added (1.0g per kg sample). Following salt addition, the samples are wrapped in blanched banana leaves or other suitable leaves and fermented for three days (Achinewhu, 2012). “Ugba” is a low – acid food, a product of alkaline fermentation, and it is expected that the application of heat to maintain commercial sterility could bring about changes in the nutritious and antinutritional status of the product as well as its functional characteristics. Therefore, it is necessary to examine the chemical composition of the processed “ugba” to ensure preservation of its nutrient potentials. (Enujiugha, 2013).
1.2 OBJECTIVES OF THE STUDY
The main objective of this work is to study the effects of different processing methods and sizes of “ugba” on the chemical composition and flavor profile of “ugba”.
1.3 SCOPE OF THE STUDY
Pentaclethra macrophylla, commonly known as Ugba 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. The study assessed the effect of different processing methods on the phyto-chemical and flavour profile of Africa oil-bean seeds (Pentaclethra macrophylla).
1.4 LIMITATION OF STUDY
As we all know that no human effort to achieve a set of goals goes without difficulties, certain constraints were encountered in the course of carrying out this project and they are as follows:-
- Difficulty in information collection: I found it too difficult in laying hands of useful information regarding this work and this course me to visit different libraries and internet for solution.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
- Time Constraint: The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.
1.5 SIGNIFICANCE OF THE STUDY
This research work will throw more light on the processing methods of fermented African oil bean seeds. This study will also be of immense benefit to all consumers of fermented African oil bean seeds in that it will exposed them to understand different chemical composition and nutritional level of African oil beans seed.
1.6 RESEARCH METHODOLOGY
In the course of carrying this study, numerous sources were used which most of them are by visiting libraries, consulting journal and news papers and online research which Google was the major source that was used.
1.7 PROJECT ORGANISATION
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CHAPTER FIVE: The complete chapter five of "effect of processing methods on chemical composition and flavour profile of fermented african oil bean seeds" is available. Order full work to download. Chapter five of "effect of processing methods on chemical composition and flavour profile of fermented african oil bean seeds" consist of conclusion, recommendation and references.
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