Simple rapid processing of African oil bean seeds for ugba production

Abstract

Toasting oil beans in hot (100°C)sand and holding for a further 30 min at 100°C significantly improved dehulling, and the bitter taste was removed by slicing to 1 mm, boiling for 30 min and soaking for 2 h. This simple process achieved the same quality of ugba after fermentation as the much more cumbersome, fuel‐wasting and time‐consuming traditional technique, saving up to 2 days.