IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 3 2024
DOI: 10.56201/rjfsqc.v10.no3.2024.pg40.57

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Sensory Assessment of “Ukana” Produced from Fermented African Oil Bean Seed (Pentachletra macrophylla Benth) using Isolated Cultures from Spontaneous Fermentation

Udo, Ifiok Ikpeme and Ojimelukwe, Philippa

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Abstract

Proximate analysis revealed that the moisture content, crude protein content and crude fat content increased as the fermentation progressed. While the crude fiber, ash content and carbohydrate contents decreased with increase in the fermentation periods. This indicates the positive impact of fermentation on the amino acid and fatty acids profile but a negative effect on the minerals and fiber contents. Sensory evaluation result revealed a significant difference in the appearance and aroma of the samples tested while there was no significant difference in the taste of the samples accessed by the 20 man panelists. The result also indicates that African oil bean seed traditionally fermented after 72 h was significantly more appealing in appearance than others fermented with Lactobacillus fermentum (AOBS B72) and mix culture of Bacillus substillis and Lactobacillus fermentum (AOBS C72) after that same period, but not significantly different from sample AOBS A72 (African oil bean seed fermented with Bacillus substillis after 72 h).The aroma of sample AOBS C72 (African oil bean seed fermented with a mix culture of Bacillus substillis and Lactobacillus fermentum after 72 h ) was more significant than samples AOBS A72 ( African oil bean seed fermented with Bacillus substillis after 72 h), AOBS D72 (African oil bean seed traditionally fermented after 72 h) and AOBS B72 (African oil bean seed fermented with Lactobacillus fermentum after 72 h). However, sample AOBS A72 was appealing in aroma than sample AOBS B72 but not significantly different from sample AOBS D72. Finally sample AOBS D72 was more preferred in aroma than sample AOBS B72. The result of this study shows that fermentation leads to increase in the amount of protein which is highly desired to supplement the nutritional requirement of the populace.

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