1.0 INTRODUCTION
Fermented foods are food substrates that are
invaded or over grown by edible micro-organism whose enzymes, particularly
amylases, proteases, lipases hydrolyze the polysaccharides, proteins and lipids
to non-toxic products with flavours, aromas and textures pleasant and
attractive to the human Consumer (Steinkraus, 1997). If the products of enzyme
activities have unpleasant odours or undesirable, unattractive flavours or the
products are toxic or disease producing the foods are described as spoiled
(Steinkraus, 1996a).
Fermentation plays atleast five
roles in food processing; such as enrichment of the human dietary through
development of a wide diversity of flavours, aromas and textures in food,
preservation of food through production of acid, enrichment of food with
vitamins, protein etc, detoxification of food and a decrease in cooking times
and fuel requirements. Indigenous fermented foods were developed through
traditional technologies which were preserved over the years in order to
maintain their uniqueness and identity (valyasevi and Rolle, 2002). They are
prepared from both plant and animal materials, using processes in which
micro-organism play active roles in the physical, nutritional and organoleptic
modification of the starting materials (Aidoo, 1994).
Legume seeds have continued to make
significant contributions to human nutrition (Nwosu and Ojimelukwe, 1993). Seed
of legumes may account for 80% dietary protein which are commonly used in
fermented form as condiments to enhance the flavour (Oniofiok et al; 1996), African oil bean called
Ugba in Igbo language of Eastern Nigeria. Fermentation detoxifies the African
oil bean seed with subsequent increase in nutrient availability and
digestibility. Ugba production is locally produced through mixed wild bacteria
fermentation, unprocessed Africa oil bean seeds are bitter and posses anti-nutritional
factors which includes cyanide, Oxalates, saponin, phytic acid and tannins
(Enugiugha and Akanbi, 2005). Microbial proliferation
of Ugba is introduced through the air, water, utensil, bananas leaves.
CHAPTER TWO
PRODUCTION TECHNOLOGY
The
method of producing Ugba usually, involves boiling some quantities of seed of
oil bean tree (Pentacnethra Macrophylla) for 5-8hrs to ease the removal of the
hard shell, when the shells are removed, the cotyledons are washed with water
and sliced into sizes. Sliced Ugba are washed, boiled for about 1-3 hrs and
then soaked in water for about 10-12 hrs. Slices are washed again and allowed
to drain for ½-1hr in a basket lined with banana leaves. This is followed by
wrapping with Ororompo leaves (Mallotus Oppositifolius Mull). The wraps are,
allowed to ferment for 3-4 day at room temperature (Nwagu et al.,2011).
African oil bean
|
Boiling (6 hrs)
|
Dehulling
|
Slicing
|
Washing and Boiling (2 hrs)
|
Mashing and soaking (12hrs)
|
Draining and washing
|
Mashing
|
Packaging in banana leaves
|
Fermentation (4 days)
|
Ugba
Flow chart for Ugba Production
2.1 Organism
responsible for the process
Micro-organisms
involved are predominantly Bacillus spp, Micrococcus and lactobacillus. Other organisms
found in Ugba include pseudomonas, staphylococcus spp, Enterobacters,
Leuconostoc, Corymebacterium.
2.2 Importance
of the Commodity
African oil bean seed has been known to be a good
source of edible protein and high energy calories. It is prepared as snacks or
used as condiment in soup preparation and local porridge. It is rich in mineral
(calcium, phosphorous etc) needed for body functions such as bone formation,
blood co – agulations, nervous co-ordination and muscle activities (Okechukwu et al; 2012).
REFERENCE
Aidoo K. E (1994). Application of Biotechnology to
indigenous fermented foods proc. Technology Development Ctries 12 (2/3): 83 –
93.
Enujiugha V. N, (2009). Major fermentative organism in
some Nigeria soup condiments. Pakistan journal of Nutrition 8 (3): 279 – 283.
Enujiugha V. N and Agbade J. O, (2005) Nutritional and
anti – nutritional characteristics of African oil been seed. Appl Trop Agric
5:11 -114
Nwagu T. N. T, Orji M. U, Nwobodo .I. and Nwobodo H. A
(2011). Mixed microbial flora as starter culture for the productions of Ugba
from African oil bean seed. Asian journal of Biological science 4 (1): 62 – 69.
Okechukwu R. I, Eweluki N. C, Ukaoma A. A, Emefulu A.
A. and Azuiwike C. O. (2012). Changes in the nutrient composition of the
African oil bean meal “Ugba” (Pentaclethre Macrophylla Benth) subjected to
solid state natural fermentation.
Oniofiok N. D. Nnayelugo .O, Ukwondi B.E (1996). Usage
patterns and contribution of fermented foods to the nutrient intake of
low-income households in Emene Nigeria plant foods Hum Nut 49:199 – 211.
Valyasevi .R, Rolle R. S. (2002) An overview of small
– scale food fermentation technologies in developing countries with special
reference to Thialand. Scope for their improvement. FAO – AGS Elserier Science.
A POST GRADUATE STUDY
ON
ADVANCES IN FOOD ENGINEERING II
(FST 724)
TOPIC
IMPORTANCE OF FERMENTATION IN FOOD
(USING UGBA PRODUCTION AS A CASE STUDY)