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Global Journal of Pure and Applied Sciences

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Production of ugba cubes from fermented pentaclethramacrophylla seeds

C.U Okoro, C.V Emefieh

Abstract


This research was designed as an innovation in the use of ugba as a food condiment. Production of “ugba” cubes from fermented seeds of Pentaclethramacrophylla (“ugba”) was successfully carried out. Ugba seeds were dehulled after soaking overnight in warm water and shredded. Fermentation of the shredded “ugba” seeds was done using Bacillus subtilis pure culturedisolated from already fermented “ugba”. Initial microbial study of the unfermented “ugba” showed the presence of Bacillus, Enterobacter, Penicillium, Aspergillus and yeast species. The initial bacterial count of the unfermented seed was 1.4 x 105cfu/g. Microbial counts of the “ugba” seeds after three days fermentation showed a disappearance of other microbial species except Bacillus species which was up to 9.60 x 104cfu/g. The shredded and fermented ugbaseeds were later milled and formed into cubes in a mould and oven dried.Sodium benzoate was used as a preservative. There was a drastic reduction of microbial count from 9.60 x 104cfu/g to 4.80 x 104cfu/g in “ugba” cubes preserved with sodium benzoate. Proximate composition of the “ugba” cubes showed increased levels of carbohydrates, ash and fibre content and a reduction in moisture protein and fats. Toxicological analysis of Bacillus fermented ugba presented low levels of hydrocyanic acid and soluble oxalates when compared with the unfermented sample. An overall acceptability of the ugba cubes was rated very highly when sensory evaluation was tested. This study recommends the use of Bacillus subtilis fermented nutritionally rich ugba cubes as a new innovation that will promote its acceptability worldwide.

Keywords: Ugba, fermentation, Bacillus subtilis, sodium benzoate




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