IMPORTANCE OF FERMENTATION IN FOOD (USING UGBA PRODUCTION AS A CASE STUDY)



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
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Boiling (6 hrs)
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Dehulling
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Slicing
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Washing and Boiling (2 hrs)
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Mashing and soaking (12hrs)
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Draining and washing
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Mashing
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Packaging in banana leaves
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Fermentation (4 days)
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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)
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