Ugba is the Igbo name of the fermented African Oil bean seeds (Pentaclethra macrophylla Benth). It is a traditional food condiment generally produced by natural (local) fermentation in homes as a small family business. It is an important and cheap source of protein for people whose staple foods are deficient in proteins. It is also eaten as a delicacy and used as flavouring for soup.
Ugba (Oil Bean Seed) is native to Eastern Nigeria, Ugba undergoes extensive fermentation before it is considered edible. This recipe is a Modern spin on the traditional dish, the use of parsley gives it a fresh taste
The beans that’s fermented for more than three days is taken as a delicacy. It is widely consumed in eastern states of Nigeria with tapioca, stock fish and garden eggs and leaves. It can also be eaten with bitter kola (Garcinia kola) or kola nuts (Cola acuminate and C. nitida) and when prepared with garden egg leaves is used to eat yam and cocoyam.
Oil bean is used in making the popular Abacha delicacy, popular with the South East people, it is also used alone in preparing the highly nutritious Ugba delicacy and can be eaten alone after processing and cut into chips
Ugba is also a sure condiment used in making the highly popular ‘Nwobi’ delicacy. It is also used in making oil or stew source that is eaten with the unripe plantain and roasted yam.
HEALTH BENEFITS OF OIL BEANS
The consumption of good amount of African Oil beans lowers the chances of developing cataracts.
The rich mineral composition of fermented seed makes it a good, low-cost source of protein. Increased intake of the seed as food increases hemoglobin values in test animals according to the Journal of Nutrition and Wellness. Increased oxygenation of tissue enhances specific hormones that stimulate the production of red blood cells important in proper cardiac function.
African researchers discovered that the fermented seed known as Ugba in Eastern part of Nigeria could be used to prevent and cure heart failure. So, it has both preventive and curative ability.
African oil bean corrects such neurological disorder as Epilepsy not immediately but with two or three years.
Cures Diarrhea, Insomnia, Anaemia and serves as an Anti-microbial and wound healing agent
Nutritional value of ugba:
However, since ugba is usually eaten with fish or added as a condiment to soup containing animal proteins, much of the needed calcium and protein may be obtained from these sources
African oil bean seeds contain up to 44 percent protein, with all twenty essential amino acids. The seeds also contain essential fatty acids within the seed oil, as well as many minerals, particularly magnesium, iron, manganese, copper, phosphorus and calcium, and trace amounts of vitamins. However, the fermentation process decreases the bean’s levels of vitamin and minerals
The rich mineral composition of fermented seed makes it a good, low-cost source of protein. Increased intake of the seed as food increases haemoglobin values in test animals according to the Journal of Nutrition and Wellness to the point where no phosphorus is found in ugba. The fermented ugba deteriorates rapidly and can spoil within two weeks of production
Flavour components of ugba
Fermented African oilbean seeds have typical aroma and flavour. These are due to the various volatile compounds produced by the fermenting microorganisms in the course of their metabolism.
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