PMID- 10426121
OWN - NLM
STAT- MEDLINE
DCOM- 19990902
LR  - 20191103
IS  - 0921-9668 (Print)
IS  - 0921-9668 (Linking)
VI  - 52
IP  - 4
DP  - 1998
TI  - Studies on the influence of temperature, relative humidity and microenvironment 
      on the natural fermentation of African oil bean seeds to 'Ugba'.
PG  - 337-51
AB  - Studies on the enhancement of the traditional production of 'Ugba' (a 
      protein-rich fermented food) from African oil bean seeds were undertaken by 
      fermenting the bean seeds at different temperatures, relative humidities (RH) and 
      microenvironments. Fermentation was monitored by pH, texture, amino-nitrogen 
      content and the viable cell count of the substrate. The 40 degrees C, 98% RH or 
      the 130 microm high density polyethylene (HDPE) treatment increased the 
      fermentation microflora from ca. 10(6) CFU/g to ca. 10(8) CFU/g with high initial 
      changes in pH (5.8-ca. 7.9) and texture (2.0 kg/cm2 to between 1.4 kg/cm2 and 0.9 
      kg/cm2) in 24 hours. Products with amino-nitrogen contents of between 12.00 mg 
      N/100 g dry matter and 14.00 mg N/100 g dry matter were obtained in 3 days. The 
      cell count of the 30 degrees C, 80% RH or 70 microm treatment increased from 
      10(6) CFU/g to ca. 10(7) CFU/g and the pH increased from 5.8 to about 6.7 with a 
      coincident decrease in the texture value from 2.0 kg/cm2 to about 1.7 kg/cm2 in 
      24 hours. Products with amino-nitrogen contents between 15.00 mg N/100 g dry 
      matter and 19.2 mg N/100 g dry matter were obtained after 3 days. Changes in the 
      fermentation indicators were not significant at p < or = 0.05 (pH and texture) 
      and at p < or = 0.01 (amino-nitrogen) after 3 days for the 25 degrees C, 59.9% RH 
      or 50 microm low density polyethylene (LDPE) treatment. Products of fermentation 
      at the combined optimal conditions (80% RH, 35 degrees C, and 70 microm HDPE) 
      compared very well with the traditionally fermented products in terms of pH, 
      texture and amino-nitrogen content.
FAU - Isu, N R
AU  - Isu NR
AD  - School of Biological Sciences, Abia State University, Uturu, Nigeria.
FAU - Njoku, H O
AU  - Njoku HO
LA  - eng
PT  - Journal Article
PL  - Netherlands
TA  - Plant Foods Hum Nutr
JT  - Plant foods for human nutrition (Dordrecht, Netherlands)
JID - 8803554
RN  - N762921K75 (Nitrogen)
SB  - IM
MH  - *Environment
MH  - *Fabaceae
MH  - *Fermentation
MH  - Food
MH  - Humans
MH  - *Humidity
MH  - Hydrogen-Ion Concentration
MH  - Nitrogen/analysis
MH  - *Plants, Medicinal
MH  - Seeds
MH  - *Temperature
EDAT- 1999/07/30 00:00
MHDA- 1999/07/30 00:01
CRDT- 1999/07/30 00:00
PHST- 1999/07/30 00:00 [pubmed]
PHST- 1999/07/30 00:01 [medline]
PHST- 1999/07/30 00:00 [entrez]
AID - 10.1023/a:1008042726487 [doi]
PST - ppublish
SO  - Plant Foods Hum Nutr. 1998;52(4):337-51. doi: 10.1023/a:1008042726487.