Abstract

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"Ugba an indigenous Nigerian fermented food condiment is rich in substantial amount of 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 (CI) and the modified samples (Ps, Pwl, Pp2, Agl and Ogl) which were processed using 5 different cooking materials (adjuncts) were compared. The microorganisms isolated from Ugba sample were noted as to ascertain the organisms' involved in fermentation. Proximate analysis and mineral composition were carried out on the sample. The result showed an increase in protein, moisture and ash content and a decrease in carbohydrate, crude fat and crude fibre for the samples at 72hoursof fermentation. The sample after 72 hours fermentation contained an appreciable amount of calcium, potassium, sodium and zinc. Sample Agl had the highest amount of calcium (33.422) and zinc (2.44) while sample Ps had a little traces of lead (0.001) at 72 hours fermentation. It was also recorded for the sample, an increase in pH value and temperature. The result of the total viable counts were 2.60 x 109cfu/ml, 2.79 x 109cfu/ml, 2.68 x 109fu/ml, 2.61 x 109cfu/ml, 2.5 x 109cfu/ml and 1.97 x 109cfu/ml for samples CI, Ps, Pwl, Pp2, Agl and Ogl respectively after 72 hours fermentation. No mould growth was found in the unfermented and fermented Ugba slices for all the products. At the end of 72 hours fermentation, sensory evaluation test on a 9-point hedonic scale using a 27- member panel was carried out on the six samples, and the scores statistically analysed using analysis result from sensory assessment showed that the sample processed with Ash Ngu (Agl) was most preferred followed by sample Ps in terms of overall acceptability. At the end of the storage period, the oven dried ugba was able to retain some amount of microorganisms that was used as starter culture. The result of this study shows that sample Agi was most preferred by panellist and also had the highest amount of protein and calcium which is highly desired^o supplement the nutritional requirement of the populace.

Keywords: 'Ugba', fermentation, condiment, traditional processing, nutrition.