| Abstract: | Changes in the activities of major enzymes and in the proportion of the principal chemical components during the nataral fermentation of ugba from African oil bean (Pentaclethra macrophylla Bentham) were studied. The activities of the enzymes were related to changes in chemical composition. α-Amylase, proteolytic and lipolytic enzyme activity remained detectable throughout the 72-h fermentation period, and reached a maximum at 24-36 h. The levels of amino nitrogen, ammonia nitrogen, reducing sugar, titratable acidity and pH increased with time. A seven-fold increase in the amino nitrogen level occurred during the fermentation. The temperature of the fermentation and the moisture level reached maximum values at 24 h and 48 h of fermentation respectively. These results could provide useful indices for the improved evaluation of ugba fermentation. |
