Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Abstract

Studies were carried out to screen various microbial isolates of UGBA obtained from both traditionally fermented and laboratory samples for some technical properties required for the fermentation of the product. The technical properties screened for were; ability to produce enzymes (amylase, protease and lipase) and bacteriocin production. Possible starter cultures were selected from the screened isolates for controlled fermentation of the product. Preservation of the product by dehydration method was also investigated. Various dehydrating temperatures were studied and the most appropriate temperature regime was adopted. The shelf- life of the dehydrated product was also determined. Proximate composition and the amino acid profile of both fresh samples and the dehydrated ones were also carried out so as to ensure that there is no significant nutrient lost during the process of dehydration. Rehydration of the preserved product was also examined. The following groups of organisms were isolated; Bacillus species, Proteus species, Staphylococcus species, Micrococcus species and Pseudomonas species. Bacillus species exhibited the highest potential for the fermentation of the product based on the result of the technical properties screened for. Two isolates identified as Bacillus subtilis and Bacillus lichenformis were particularly outstanding and were therefore selected as possible starter cultures. Controlled fermentation of UGBA using the selected organisms singly and as mixed culture produced samples that were similar to the ones produced by the traditional method. However, fermentation period was reduced from 72 hr to 48 hr using the two isolates as mixed culture for the fermentation process. The most appropriate temperature regime for dehydrating the product was found to be 50°C. Proximate analysis and amino acid profile assay of the products show that there is no significant difference between the preserved product and fresh sample. Shelf- life studies of the samples showed that there is a significant difference between the preserved sample and the fresh one in terms of their keeping quality (6 months and 3 days respectively). The fresh sample lost its integrity (colour, taste, texture and aroma) after 72 hours while the preserved sample maintained its integrity even after six months of storage under room temperature.

Proximate Composition, Biochemical and Microbiological Changes Associated with Fermenting African Oil Bean (<i>Pentaclethra macrophylla </i>Benth) Seeds<i> </i>

“…Protein, fat, fiber, carbohydrate and ash had 16.45, 19.72, 7.34, 15.03 and 6.12% composition respectively. This result was in agreement with the work of [22]. Figure 1, Figure 2 and Figure 3 shows the biochemical changes associated with the various fermentation stages of 12 hour intervals to produce the fermented product.…”

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

“…Okorie and Olasupo (2013b) developed controlled fermentation of ugba using B. subtilis and B. lichenformis singly and as mixed cultures fermentation. The process fermentation time was reduced from 96 to 48 h. Ugba produced with the starters were similar in terms of color, taste and nutritional content to those produced by natural fermentation.…”

Use of Selected Bacillus spp. Strains for Directed Fermentation of Hibiscus sabdariffa Seeds into Mbuja

“…In recent times, a number of research works focused on developing starter cultures to upgrade the processing of different traditionally fermented foods given giving more value-added products. Hence, indigenous fermented foods from Africa like mawé, kenkey, kivunde, pito, ugba and dawadawa were studied to produce more consistent and foodborne pathogen-free foods [7,8,9,10,11,12]. In the same line, studies aimed at mastering and standardizing the production of Mbuja, a traditional condiment produced by spontaneous fermentation of Hibiscus sabdariffa seeds in Cameroon, were published [13,14,15].…”