Effect Of Processing And Packaging On The Preservation Of Fermented African Oil Bean (Pentaclethra Macrophyllia) Seeds

ABSTRACT

This work is aimed at reduction of the spoilage of "ugba" by reducing the moisture content of "ugba". In this work, 'ugba" was produced then divided into three; one was further pasteurized then dried, the other was dried without pasteurizingafter fermentation, the other was fresh as produced. The dried pasteurized and unpasteurized were then packaged in foil and plastic to avoid absorption of moisture from atmosphere thus, unproving their acceptability and exportation. Observation made from the analysis carried out on proximate composition showed that there were no nutrients lost instead protein concentration increased due to concentration during drying. There was no significant difference (p>0.05) among fermented pasteurized and unpasteurized dried samples of "ugba" before and after storage. The P" value of both pasteurized and unpasteurized had same value (7.2) with freshly fermented "ugba" having slight highei value (7.3) as spoilage approaches. Sensory evaluation result showed significantly different (p<0.05) in color, taste, flavor, general acceptability but no significant difference (p>0.05) between fermented pasteurized (6.53%) and unpasteurized (6.86%) in mouth-feel while significantly different (p