The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)

ABSTRACT Ugba is a delicacy popular among the Ibo ethnic group of Nigeria, made by the fermentation of boiled seeds of African oil bean (Pentaclethra macrophyllea Benth). The microorganisms and compounds influencing the organoleptice properties of ugba were studied. The pure cultures of these microorganisms isolated from (ugba) sample produced by traditional method, were used in singles and in combinations to ferment African oil bean shreds. The ugba so fermented were analyzed organoleptically and the sensory scores statistically analyzed using analysis of variance at p < 0.05. Compounds in t…