African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two traditional methods, packaged in sterilized plastic containers and fermented at two different temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours to produce Ugba (a Nigerian indigenous protein rich food). Proximate analysis (moisture, ash, protein, fat, carbohydrate and fibre content), physicochemical analysis (peroxide, saponification, iodine, pH value), protein solubility and microbial analysis were carried out. These Analyses were carried out at 24 hours interval for 96 hours. The result showed an increase in protein, fat, crude fibre and ash contents of the samples after 96 hours of fermentation with an increase in pH value and a decrease in carbohydrate content for all samples after 96 hours fermentation. The peroxide values, iodine values, and saponification values of the oils decreased while the protein solubility content increased with fermentation time. The result of the total viable counts were 2.74×1017 Cfu/g, 2.34×1017 Cfu/g, 2.18×1017 Cfu/g, 2.9×1017 Cfu/g, for sample A1 (boiled twice and fermented at 28 ± 2 oC ambient temperature), A2 (boiled twice and fermented at 37.5 oC), B1 (boiled once and fermented at 28 ± 2 oC ambient temperature), B2 (boiled once and fermented at 37.5 oC), respectively after 96 hours fermentation. No mould growth was found in the unfermented and fermented Ugba slices for all the products. At the end 96 hours fermentation, sensory evaluation showed that samples B1 and B2 were the least accepted in terms of aroma, taste and overall acceptability while, while in terms of texture, taste and overall acceptability sample A1 (control sample) and A2 were most preferred.
DOWNLOAD THE FULL PROJECT
|
How do I get this complete project on EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA? Simply click on the Download button above and follow the procedure stated. |
|
I have a fresh topic that is not on your website. How do I go about it? |
|
How fast can I get this complete project on EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA? Within 15 minutes if you want this exact project topic without adjustment |
|
Is it a complete research project or just materials? It is a Complete Research Project i.e Chapters 1-5, Abstract, Table of Contents, Full References, Questionnaires / Secondary Data |
|
What if I want to change the case study for EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA, What do i do? Chat with Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately |
|
How will I get my complete project? Your Complete Project Material will be sent to your Email Address in Ms Word document format |
|
Can I get my Complete Project through WhatsApp? Yes! We can send your Complete Research Project to your WhatsApp Number |
|
What if my Project Supervisor made some changes to a topic i picked from your website? Call Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately |
|
Do you assist students with Assignment and Project Proposal? Yes! Call Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately |
|
What if i do not have any project topic idea at all? Smiles! We've Got You Covered. Chat with us on WhatsApp Now to Get Instant Help: +234 813 292 6373 |
|
How can i trust this site? We are well aware of fraudulent activities that have been happening on the internet. It is regrettable, but hopefully declining. However, we wish to reinstate to our esteemed clients that we are genuine and duly registered with the Corporate Affairs Commission as "PRIMEDGE TECHNOLOGY". This site runs on Secure Sockets Layer (SSL), therefore all transactions on this site are HIGHLY secure and safe! |
