Postharvest processing, packaging and storage of African oil bean seed

Abstract

The underutilization of African oil bean seed necessitated the study of its post-harvest operations. This work reviews the status of research on postharvest processes of African Oil Bean (AOB) seed. Information was sought through a search query with African oil bean post-harvest processing, packaging and storage as keywords on Google Scholar, internet, publishers' website, textbooks and oral interview with local processors. The results showed that researchers have focused on the fermentation, proximate, phytochemical, mineral and vitamins composition of AOB seeds. This study also revealed the dearth of research on characterization, improved variety, packaging, storage, value addition and oil extraction from AOB seeds. Research on postharvest handling, storage, packaging and processing of AOB seed is imperative for optimal utilization of the seed, and to prevent the prevalent post-harvest losses.

Impact of Ultrasonication on African Oil Bean (Pentaclethra macrophylla Benth) Protein Extraction and Properties

“…The seeds are flat and brown and are contained in a brown, flattened pod [ 18 , 19 ]. They have an average length of 56 mm and a width of 37 mm [ 5 ]. The number of seeds in each pod depends on the length of the pod and on the size of the seeds within (usually 6 to 10 seeds in each pod).…”

“…It is valued in southeastern Nigeria for its soil improvement properties [ 4 ]. African oil beans (AOB) are edible oil seeds that are rich in protein (22%) and oil (52%) [ 5 ]. AOB is characterised by its bountiful harvest in Nigeria and other African countries [ 6 ].…”

“…However, AOB is largely underutilised due to a lack of awareness of its nutritional benefits and inadequate storage and processing techniques. In addition, the annual wastage of these seeds due to postharvest losses, poor storage and processing facilities, and the predominant hunger challenge in the regions where these seeds are grown represent drivers for investigation [ 5 ].…”

The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation

“…A study carried out by Sanni et al (2002) reported that sensory attributes (consistency, taste and aroma) of ugba produced using a starter culture was better than ugba samples obtained from retail markets. Both traditional and improved methods of processing African oil bean seeds into ugba have been described by many researchers (Ogbulie et al, 2014;Okereke and Chuka, 2017;Nwokeleme and Ugwuanyi, 2015;Okorie and Olasupo, 2013;Onyekachi et al, 2021).…”

“…predominates other microorganisms involved in the fermentation process of oil bean seeds after 24 hours till the process ends Ogueke et al, 2015). According to Onyekachi et al (2021), ugba is produced as a result of Bacillus pumilus, B. sphaericus, B. licheniformis and B. subtilis involvement in the fermentation of African oil bean seeds. The activities of microorganisms and biochemical changes which occur during fermentation of African oil bean seeds slices influence the organoleptic properties of ugba (Kabuo et al, 2013).…”