Effects of Processing Method and Consumers' Geo-Political Background on the Scoring Pattern of Sensory Quality Attributes of <i>Ugba</i>, Fermented Seeds of African Oil Bean Tree (<i>Pentaclethra macrophylla</i> Bentham)

Abstract

First samples of ugba were obtained by boiling seeds of the African oil bean tree (Pentaclethra macrophylla Bentham) for 4h (with coats), and the kernels for 12h. Boiled kernels were sliced, salted, fermented at 30ºC for 72h as a usual traditional method. Second samples were also obtained by boiling seeds for 2h (with coats), shelled, boiled for 1h (kernels), sliced and fermented at 30ºC for 48h. Third samples were obtained from the seeds by steeping in water (30ºC, 10h), shelling, slicing, boiling (2h), cooling, and fermenting at 30ºC for 48h. The energy values of ugba samples were 57.24, 55.40 and 55.33 kJ/kg respectively. Acidity (lactic acid) of the samples were 22.1, 20.2 and 19.8 g/kg respectively. The three ugba samples were subjected to sensory evaluation test on a 9-point hedonic scale, using a 24-member semi-trained panel, 8 of which were indigenes from each of the three Imo State geo-political zones (Okigwe, Orlu and Owerri). Results from sensory assessments showed that the traditional ugba sample {boiled (4h with coat & 12h dehulled) & fermented (72h, 30 ºC)} was consistently and significantly (P