Effects of Processing Method and Consumers' Geo-Political Background on the Scoring Pattern of Sensory Quality Attributes of Ugba, Fermented Seeds of African Oil Bean Tree (Pentaclethra macrophylla Bentham)

Abstract

First samples of ugba were obtained by boiling seeds of the African oil bean tree (Pentaclethra macrophylla Bentham) for 4h (with coats), and the kernels for 12h. Boiled kernels were sliced, salted, fermented at 30ºC for 72h as a usual traditional method. Second samples were also obtained by boiling seeds for 2h (with coats), shelled, boiled for 1h (kernels), sliced and fermented at 30ºC for 48h. Third samples were obtained from the seeds by steeping in water (30ºC, 10h), shelling, slicing, boiling (2h), cooling, and fermenting at 30ºC for 48h. The energy values of ugba samples were 57.24, 55.40 and 55.33 kJ/kg respectively. Acidity (lactic acid) of the samples were 22.1, 20.2 and 19.8 g/kg respectively. The three ugba samples were subjected to sensory evaluation test on a 9-point hedonic scale, using a 24-member semi-trained panel, 8 of which were indigenes from each of the three Imo State geo-political zones (Okigwe, Orlu and Owerri). Results from sensory assessments showed that the traditional ugba sample {boiled (4h with coat & 12h dehulled) & fermented (72h, 30 ºC)} was consistently and significantly (P<0.05) scored highest, whereas changes in its flavour received a similar score (7.10) with the first modified ugba sample {boiled (2h with coat & 1h dehulled) & fermented (48h, 30 ºC)}, both of which were lower than 7.89 scored for the traditional ugba sample. Overall acceptance mean scores showed that the three samples were very highly significantly varied from each other (P<0.05). Consumers' geo-political background influenced the scoring pattern for sensory quality attributes of ugba, exhibited in increases and some decreases in the sensory qualities of some ugba samples: the Orlu panelists scored ‘traditional ugba' highest (8.02) but statistically equal to the scores from Okigwe panelists (8.00) and Owerri's (7.87). For the ‘first modified ugba sample ', both Owerri and Orlu panelists scored significantly higher (P < 0.05) than Okigwe's. However, on the ‘second modified ugba sample {steeped (10h, 30 ºC), boiled (1h dehulled) & fermented (48h, 30 ºC)}', both Owerri and Okigwe panelists scored statistically higher than Orlu's. This development was indicative that only Owerri panelists scored the highest for the three ugba samples, consistently. The results showed that geo-political factor is a very significant determinant of scoring pattern for the sensory quality of ugba. This phenomenon may influence the scope of marketing and distribution of ugba within the state.


Key words: African oil bean seed, processing method, ugba, sensory quality attributes.


Int. J. Agric. Rural Dev., 2003, 4: 68-73