The prepared seedslices of African oil bean (Pentaclethra macrophylla Benth) were subjected to a 72-hour traditional fermentation to produce ‘ugba` a popular food condiment consumed in the rain forest areas of West tropical Africa. The fermentation brought about slight increases in crude protein and ash contents, and a slight decrease in the oil content of the seeds. Amino nitrogen increased steadily from 1.23 mgNg-1 DM prior to fermentation to 13.68 mg Ng-1 DM after 72-hours, showing a strong indication of appreciable protein hydrolysis. Gas chromatographic analysis of the seed oil showed the principal fatty acid, linoleic acid, increasing from 60.68 to 67.57% of total fatty acids while oleic acid decreased from 26.95 to 22.59%. Palmitic acid and other saturated fatty acids in the seed oil were also slightly affected by the fermentation; while palmitic increased steadily, others decreased markedly. Total titratable acidity increased gradually as fermentation progressed. A further analysis using thin-layer chromatography revealed the accumulation of formic, acetic, lactic and butyric acids in the fermenting seedslices. At the end of 72 hours, ‘ugba` contained 0.41 mgg-1 butyric acid, 0.35mgg-1 lactic acid, 0.18mgg-1 acetic acid and 0.20 mgg-1 formic acid, on dry weight basis.
How to cite this article
Victor N. Enujiugha, 2003. Nutrient Changes During the Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds. Pakistan Journal of Nutrition, 2: 320-323.