DOI: 10.17265/2159-5828/2018.05.001
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Oly-Alawuba Nkeiruka, Anunukem Deborah

Abstract: The study assessed the effect of different processing methods on the phyto-chemical and nutrient properties of Africa oil-bean seeds Pentaclethra macrophylla, commonly known as Ugba. It is a traditional food, consumed by over 20 million people in Nigeria. It is a rich and available source of protein for people, whose staple foods are deficient in protein. Cleaned ugba seeds were subjected to different processing methods, which included: boiling, soaking, drying, and fermentation at different degrees, of 24 h, …

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