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The prepared seed slices of African oil bean (Pentaclthra macrophylla Benth) were subjected to different fermentation periods and dried using different drying methods to produce „ugba‟ slices and were milled to obtain flour. The flour from different “Ugba” samples were analysed for proximate composition. Sensory evaluation using a 9 – point hedonic scale carried out by 20 – man panel. Result showed that there were significant difference (P<0.05) in the moisture content and crude fiber content of different “Ugba” samples. There were no significant difference (P>0.05) in the sizes of Ugba. The crude fiber content ranged from 0.22 – 2.15% showed no significant different. The ash content of the samples showed that, there were significant difference among them (P<0.05). The ash content ranged from 0.25 – 0.65%. Sensory analysis showed that there were no significant different (P>0.05) in terms of taste, texture, flavor and general acceptability of the “Ugba” samples.

Effect of Processing Methods on Proximate Composition and Sensory Properties of “Ugba” (Pentaclthra Macrophylla Benth) an African Oil Bean Product