Microbial Load Of African Fermentated Oil Bean Seed (Pentaclethra Macrophylla Bentham)

Description

– Microbial Load Of African Fermentated Oil Bean Seed (Pentaclethra Macrophylla Bentham) –

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Abstract

Microbial load of African fermented oil bean seed ( pentalethra macrophylla bentham) was studied. A total of four locally fermented samples of oil bean seed wrapped with traditional leaves called ‘ororompo leave’ were used.

The four locally fermented samples were randomly purchase from different markets in Imo State which include Eke Onunwa, Orji market, Relief market, Orie Ekwe, and then taken aseptically to the laboratory for preparation and microbiological analysis, the sample Eke Onunwa, Orji market, Relief market.

The microorganisms identified were identified as Bacillus sp, Mucor sp, Aspergillus sp, Proteus sp, Staphylococcus sp, Escherichia Coli, Micrococcus sp and Candida sp.

There was no remarkable change in the organisms, except for the increase in number and it was observed that as time increases the colour and texture of the ugba changes from soft, light brown to dark brown, Very soft and very slimy the last day of fermentation.

Introduction

Ugba is a fermented product from African oil bean seed Pentaclethra macrophylla Benth, a woody plant predominant in the rain forest areas of West and Central Africa belonging to the family Leguminosaea, sub-family Mimosoidae (Keay, 1989).

Ugba is of primary importance as cheap and easily available source of plant protein in developing countries of the world and Africa in particular.

Fermented seeds are not just palatable but serve as a delicacy amongst consuming regions where it is consumed garnished with other vegetables or staples.

Consumption of ugba seeds could pose as a means of addressing the prevailing Protein Energy Malnutrition (PEM) in developing countries (Enujiugha and Akanbi, 2008).

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