EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (Pentaclethra macrophylla Benth)

📄 Project Abstract

Ugba is the Igbo name for sliced fermented African oil bean seed (Pentaclethra macrophylla Benth).The African oil bean seed is called several names in Nigeria, such as Apara by the Yoruba, Ugba or Ukpaka by the Igbo's (Enujiugha and Akanbi, 2005). It is consumed mostly in the eastern states of Nigeria as a local delicacy popularly known as African salad prepared with oil, pepper, fish and salt and also prepared with tapioca, stockfish and garden eggs. It can be eaten with boiled or roasted yam and cocoyam (Okafor et al., 1991; Mbajunwa et al., 1998). Ugba is a traditional food generally prepared in homes as a small family business. Its method of preparation varies from one place to another resulting in a non-uniform product (Njoku and Okemadu, 1989). According to Enujiugha (2000), Ugba is produced traditionally by boiling the seeds overnight for easy removal of the seed coat. The cotyledons are sliced and cooked until they are soft with reduced bitter taste. The sliced Ugba is washed ...