A comparative study was conducted to determine the effects of heat treatment and
fermentation on the functional properties of African oil bean (
Pentaclethra macrophylla
: Benth) seeds. The objective was to determine the nutritional benefits
inherent therein, and the possible utilization of this plant food source as a complement
in food formulation and improvement. The bean seed was broken to obtain the
cotyledon, locally processed by fermentation and heat treatment, after which it was
milled to obtain flour from the African oil bean. The control group of day 0 was not
subjected to fermentation, but heat-treated and all other experimental groups (Day 1-
7) subjected to fermentation and heating. The following selected physio-chemical
properties were analyzed for the African oil bean seeds: water absorption capacity, oil
absorption capacity and bulk densities were determined; the emulsion capacity and
whipping ability were also determined. The oil absorption capacity ranged from 0.66-
1.26 g/ml; water absorption capacity, 0.76-1.32 g/ml; emulsion capacity, 33.33-64.67
g/ml, emulsion stability after one hour, 6.00-63.33 g/ml, bulk density, 0.40-0.49 g/g
and whipping ability, 0.00-0.93 g/ml. The processing methods adopted (fermentation
and heating) to improve on the functional properties of the African oil bean seeds
significantly affected (p<0.05) the bulk density, whipping ability, emulsion stability
and Stability after one hour of experimental samples fermented and heat treated (Day
1-7) compared to the Day 0 sample that was only heated while there was, however, no
statistical significance recorded for the oil absorption capacity and water absorption
capacity in experimental Day 1-7 compared to the control (Day 0). The treatment,
demonstrated improved functional properties of the African Oil bean seeds; likely to
enhance the palatability of formulated foods. The treatment did not show significant
improvement on the oil absorption capacity and water absorption capacity of the bean;
however, there was enhanced oil and water functionality.