Microbial And Organoleptic Changes Associated With “Ugba” Stored At Ambient Temperature

Ogueke, Chika C.; Aririatu, L. E.

doi:10.4314/nifoj.v22i1.33578

Cited by 16 publications

(32 citation statements)

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“…The antibiotic may have inhibited the growth of these bacteria and the disappearance of some bacterial species towards the end of the fermentation; which was in agreement with [20].…”

Section: Discussionsupporting

confidence: 86%

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

V.C¹,

C.E²,

Ukeka³

2014

AJMR

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The proximate composition, biochemical changes and microbiology of fermenting Pentaclethra macrophylla (Ugba) seeds were evaluated. Studies were carried out to screen for microorganisms associated with the natural fermentation of the oil bean seeds. Bacterial isolates obtained include species of Bacillus, Streptococcus, Salmonella, Micrococcus, Lactobacillus and Proteus. Fungal isolates include Yeast, species of Penicillium, Aspergillus, Fusarium and Rhizopus.

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“…The antibiotic may have inhibited the growth of these bacteria and the disappearance of some bacterial species towards the end of the fermentation; which was in agreement with [20].…”

Section: Discussionsupporting

confidence: 86%

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

V.C¹,

C.E²,

Ukeka³

2014

AJMR

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“…as major contaminants is in agreement with the reports of Ejiofor, et al [10], Sergius, et al [21] and Odunfa [25]. [21,26,27]. The presence of B. cereus in these products, however, calls for concern because B cereus is implicated in food borne diseases.…”

Section: Discussionsupporting

confidence: 81%

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (Pentaclethra macrophylla) AND OGIRI (Ricinus communis)

Oranusi¹,

Braide²,

Chinakwe³

2013

Int J of Micr Res

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“…Softness being enhanced by cooking and fermentation period. Most times, long fermentation resulted in very soft (unacceptable) product (Ogueke and Aririatu, 2004).…”

Section: Texturementioning

confidence: 99%

The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylla Benth. seeds)

Kabuo¹,

Uzuegbu²,

Ubbaonu³

et al. 2013

Afr. J. Food Sci.

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The microorganisms and compounds influencing the organoleptic properties of Ugba were studied. Ugba was produced by the fermentation of boiled and shredded seeds of African oil bean. The pure cultures of microorganisms responsible for Ugba fermentation were isolated from Ugba samples, produced by traditional method and were used in singles and in combination to ferment African oil bean shreds. The Ugba so fermented were analyzed organoleptically and sensory scores statistically analyzed using analysis of variance at P<0.5. Compounds in the samples of oil extracted from unfermented African oil bean shreds and Ugba samples fermented for 72 h with the microorganisms (in singles and in combinations) were analyzed by gas chromatograph. The result showed that the following microorganisms were involved in the fermentation of Ugba: Staphylococcus saprophyticus, Bacillus pumilus, Bacillus subtilis and Bacillus licheniformis. The organoleptic tests showed that in all parameters tested, the sample fermented by mixed starter culture of B. subtilis and B. licheniformis was generally liked, which implied 'overall best'. Compounds found in unfermented Ugba were nineteen in number. Out of this number, eleven were found in unfermented samples, while eight were in the fermented Ugba. The best sample contained the following compounds: ethanol, ethyl stearate, ethyl oleate, ethyl linoteate, ethyl phenol and ethyl octanoate (their percentage concentration ranged from 2.69% for ethyl octanoate to 67.85% for ethanol). These compounds influenced the perceived Ugba flavor but had no direct influence on color and texture of Ugba sample.

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Microbial And Organoleptic Changes Associated With “Ugba” Stored At Ambient Temperature

Cited by 16 publications

References 0 publications

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

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

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (Pentaclethra macrophylla) AND OGIRI (Ricinus communis)

The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylla Benth. seeds)

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