Abstract
The impacts of palm bunch ash (PBA) and brine solutions on the microbial and organoleptic properties of ugba were determined. The solutions were prepared from 500 g of PBA and 50 g of NaCl which were dissolved in 1 L water separately. The ugba was produced and divided into 3 equal portions of 500 g. Half of each solution was added separately to each portion, which was cooked in 1 L of water. The third portion, known as the control (CON), was cooked in the absence of any solution. The pieces of ugba underwent a 48 h fermentation process after being cooled, soaked, cleaned, and wrapped. The SPSS software version 23 was used to perform a one-way ANOVA on the acquired data. The proximate compositions of the four ugba samples were: moisture, protein, and ash contents (%) showed significant impacts amongst samples (32.36 ugba sample treated/cooked in brine solution at week 4 (BRS4); 38.86 ugba sample treated/cooked in PBA solution at week 4 (PAM4); 47.68 CON4); (15.69 BRS4; 12.22 PAM4; 8.74 CON sample at week 4 (CON4)); and (3.08 BRS4; 2.65 PAM4; 4.01 CON sample at week 4 (CON4)) respectively. The following vitamin contents were measured in mg/100 g: B1 (0.043 BRS4; 0.053 PAM4; 0.979 CON4); B2 (0.078 BRS4; 0.072 PAM4; 0.105 CON4); and B3 (0.088 BRS4; 0.091 PAM4; 0.099 CON4). The samples exhibit the following anti-nutritional composition (mg/100 g): phytates (1.30 BRS4; 1.15 PAM4; 0.64 CON4), oxalates (8.77 BRS4; 7.16 PAM4; 3.72 CON4), tannins (2.70 BRS4; 1.88 PAM4; 1.69 CON4), and hydrogen cyanide (HCN) (1.93 BRS4; 1.57 PAM4; 1.32 CON4). It was discovered that the nutritional and anti-nutritional compositions of ugba were affected by PBA and brine solutions.
doi: 10.17756/jfcn.2024-174
Citation: Uzoukwu AE, Chukwu MN, Olawumi IA, Alagbaoso SO, Odeyemi TA, et al. 2024. Impacts of Palm Bunch Ash and Brine Solutions on the Nutritional and Anti-nutritional Compositions of “Ugba” (Pentaclethra macrophyll Benth). J Food Chem Nanotechnol 10(2): 49-58.
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