Effect of Processing Methods on the Nutrient and Phytochemical Properties of African Oil-Bean Seeds (Pentaclethra macrophylla), “Ugba”

The study assessed the effect of different processing methods on the phyto-chemical and nutrient properties of Africa oil-bean seeds Pentaclethra macrophylla, commonly known as Ugba. It is a traditional food, consumed by over 20 million people in Nigeria. It is a rich and available source of protein for people, whose staple foods are deficient in protein. Cleaned ugba seeds were subjected to different processing methods, which included: boiling, soaking, drying, and fermentation at different degrees, of 24 h, 48 h and 72 h. The samples were dried and examined on their nutrient, anti-nutrient and phyto-chemical properties. The sensory properties of the samples were determined. The result showed significant difference (p < 0.05) in the nutrients, ant-nutrient and organoleptic properties of ugba samples. The protein value of ugba samples, fermented for 72 h was highest (36.13%), in relation to the raw samples (29.49%). According to Ref.