Ome,
A.P. and Olaoye, O.A.
Food Science and Technology Department,
Michael Okpara University of Agriculture, Abia State.
Email:talk2omepeter@gmail.com
ABSTRACT
The research was carried out with the
aim of studying the effect of lactic acid bacteria on quality properties of ugba (fermented African oil bean seeds).
The pure
culture of lactic acid bacteria (Lactobacillus
plantarum) isolated from ugba samples produced by traditional
method, were successively screened and used (in single) to ferment African oil
bean slices. The samples (ugba
produced by spontaneous fermentation with that produced by LAB starter cultures) were subjected to physicochemical,
proximate, anti nutritional and mineral analysis, and the mean values
statistically analysed using a one-way Analysis of Variance at P < 0.05. The
use of LAB starter culture in Sample B
shortened the fermentation period from 72 h to 48 h with a
significant reduction in pH (7.32 – 6.44) and increase in titratable acidity
(0.068 – 0.097) as the fermentation time progressed, showing a favourable
temperature (37oC) for the activities of lactic acid bacteria.There were significant differences
(P<0.05) among all the samples in the pH and titratable acidity. The
proximate composition of all the ugbasamples
had different levels of
protein content (14.27%, 14.20%, 14.17%, 14.03%, 12.76%) respectively. Fat
content (10.23% – 15.75%), moisture content (41.22% – 54.23%), ash content
(0.67% – 2.89%), fibre content (7.07% – 9.03%) and carbohydrate content (10.79%
– 25.73%), with Sample B (ugba produced by LAB starter culture) having
the highest values in protein, fat and ash contents. There were significant
differences (P<0.05) among all the samples in the proximate compositions.
The anti nutritional factors of ugba
produced by LAB starter culture had a significant reduction at the end
of the fermentation process: tannins were reduced by >68%; oxalates were
reduced by >90%; cyanide was reduced by >31% and phytic acid was reduced
by >62% respectively. There were significant differences (P<0.05) among all the samples in
the anti nutritional factors. The samples had different levels of mineral
content: magnesium (162.05 – 189.06 mg/100g), calcium (270.10 – 298.19
mg/100g), sodium (11.35 – 20.65 mg/100g), potassium (16.80 – 24.73 mg/100g) and
phosphorous (209.10 – 214.16 mg/100g), with Sample B (ugba produced by
LAB starter culture) having the highest values in magnesium, calcium, potassium
and phosphorous contents. There were significant differences (P<0.05) among
all the samples in the mineral contents. It was concluded that pure cultures of Lactobacillus
plantarum used as starter culture had good effect on the quality attributes
of the fermented African oil bean slices.
Keywords: Lactic acid bacteria, ugba, starter cultures, fermentation.
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