Tag Archives: Ugba

ASSESSMENT OF LEAF-TYPE AND NUMBER OF LEAVES USED IN WRAPPING ON THE QUALITY OF “UGBA” (FERMENTED PENTACLETHRA MACROPHYLLA BENTH SEED) (Published)

Assessment of leaf-type and number of leaves used in wrapping on the quality of Ugba (fermented Pentaclethra macrophylla Benth seeds) was studied. Ugba is a delicacy commonly consumed by people of South Eastern states of Nigeria. Raw African oil bean seeds were boiled, dehulled, sliced, reboiled, washed and steeped in cold water for 10h and washed again, drained and wrapped with different leaves [plantain leaves (Musa paradisiaca), cocoyam leaves (Xanthosoma sagittifolium) and Okpopia leaves (Alchornea laxifora Benth leaves)] and fermented for 72h. The samples were wrapped with different number of leaves ranging from 1-5. The sensory evaluation and proximate analysis of the fermented samples were carried out. Statistical analyses of both were determined using Fisher’s Least Significant Difference at P≤0.05 confidence between the samples. The composition of Ugba wrapped in Okpopia leaves (Alchornea laxiflora), cocoyam leaves and plantain leaves had different levels of moisture content (44.3%, 52.83%, 47.04%) respectively. Protein ranged from (6.77% – 8.59%), fibre content ranged from (17% – 39%), carbohydrate content range from (35.23% – 44.57%), fat content ranged from (6.5% – 12%) and ash content ranged from (13% – 33%). There were significant differences (P≤0.05) among all the samples in protein, fibre, carbohydrate, fat and ash contents respectively. The highest protein and carbohydrate, least fat, moisture and ash contents were from samples A (Okpopia leaves wrapped with five layers), suggesting best wrapping material. Organoleptic characteristics of the samples showed that the wrapping materials influenced the sensory attributes and the best wrapping material was shown to be Okpopia leaves with five layers, according to the panelists.

Keywords: Assessment, Quality, Ugba, Wrapping, leaves