Different Periods Of Fermentation, Defatted Ugba Cake/Flour With Corn Starch, As A Binder, To Formulate Ugba Meat Analogue For Human Consumption And Acceptability.

ABSTRACT

 Ugba was fermented following a laid dbwn procedure. Fermentation was for 3 and 5 days. The samples were grinded and oil extracted with screw press (mechanical extraction). The resulting cakes were used to formulate meat analogue, using corn starch as binder. The resulting meat analogue were subjected to microbial analysis which indicated a total bacterial count of 9cfu/g and 25 cfu/g for the 3 and 5 days fermented samples respectively, and a total fungal count of 170 cfu/g and 652 cfu/g respectively under two weeks of stored ambient temperature. The crude protein, Ash, Crude fibre and carbohydrate contents of the 3 days fermented sample indicated a higher values of 30.68%, 1.33%, 4.50%, 33.40%, and 30.09% respectively than the 5 days fermented sample with 28.80%, 1.23%, 4.10%, 32.80% and 27.07% respectively. It was concluded that fermented Ugba contributes to the colour and the aroma of the Ugba cake.