Journal of Clinical Developmental Biology

EFFECT OF PROCESSING METHODS ON THE NUTRITIVE QUALITY OF UGBA (PENTACLETHRA MACROPHYLLA BENTH)

“Ugba an indigenous Nigerian fermented food condiment is rich in protein, dietary fibre and minerals. Traditional processing method reduces the level of nutrients and minerals in the processed Ugba after long boiling. This study was therefore undertaken to determine the effects of processing methods on nutritional composition of Ugba. The control sample (Cl) was compared with the  samples processed with Potash (Ps), Unripe Paw Paw (Pw1), Dry ashed Plaintain peels (Pp2), Dry ashed Palm waste (Ag1) and Oil palm waste Og1. The isolation of microorganisms and determination of viable counts were achieved by culture methods

Author(s):

Okonkwo I. F 

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