Abstract

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This study was carried out to determine the effect of different cooking methods on the proximate analysis and total microbial content ofUgba, using standard microbiological, proximate and phytochemical methods. Microbiological analysis revealed a progressive increase in the total heterotropic bacteria count and coliform count, from zero hour to the 72 hr for treated samples A,B,C,D. Staphylococcal count revealed almost a similar trend, except that no organism was isolated in treated sample B from zero to 24 hours. Proximate analysis revealed that the moisture content, ash content, crude protein content and crude fat content increased as the fermentation progressed. While the crude fiber and carbohydrate decreased as the fermentation progresses. Sensory evaluation revealed a change in the colour, taste, aroma and texture of the respective samples as the fermentation progresses. However, sample B was the most preferred, followed by sample A in terms of overall acceptability. The result of this study shows that sample A and B were most preferred, and also contains high amount of protein which is highly desired to supplement the nutritional requirement of the populace

Keywords: Coliform count, Ugba, Microbial load, proximate composition