Table 6 Changes in some physical and chemical properties of dehydrate Ugba with increase in storage time
From: Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food
Time{wk} | pH | Moisture content | Color | Aroma | Texture |
|---|---|---|---|---|---|
0 | 7.55 | 3.20 | Normal | Normal | Brittle |
4 | 7.56 | 3.20 | Normal | Normal | Brittle |
8 | 7.53 | 3.25 | Normal | Normal | Brittle |
12 | 7.54 | 3.23 | Normal | Normal | Brittle |
16 | 7.52 | 3.26 | Normal | Normal | Brittle |
20 | 6.93 | 4.56 | Normal | Normal | Brittle |
24 | 6.46 | 5.86 | Normal | Normal | Soften |
28 | 5.55 | 14.67 | Normal | Slightly Off | Soften |
32 | 4.48 | 16.77 | Slightly off | Off | Soften |
color (darker ) | |||||
s36 | 4.46 | 30.45 | Off | Off | Soften |
& sticky |