Abstract

Fermented African oil bean (Pentaclethra macrophyla Benth) known as ‘Ugba’ in Ibo is a traditional food condiment generally produced by natural fermentation in homes as a small family business. It is an important and cheap source of protein in foods and is also eaten as a delicacy. This study evaluated proximate composition and microorganisms involved in the fermentation of African oil bean at different stages of storage using standard procedures. Bulk samples of leaf-wrapped and polythene-wrapped unfermented ‘Ugba’ were collected from Mile 3 market, Port Harcourt. Samples (25g) were weighed from the leaf-wrapped and polythene-wrapped Ugba and separately packaged aseptically into leaves and polythene bags and stored at room temperature for fermentation for a period of twenty-one (21) days. Results of mean microbial counts of leaf-wrapped and polythene-wrapped samples were 9.0±0.1×10⁷CFU/g and 6.1±0.1×10⁷CFU/g respectively. Day 1 had the lowest count in both samples followed by Day 7. Counts increased further in Day 14 and were highest in Day 21. Bacteria isolated were Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Bacillus licheniformis, Klebsiella sp and Micrococcus luteus. Fungi isolates were Penicillium sp, Aspergillus niger and Saccharomyces sp. Klebsiella sp, and Microccocus luteus were isolated at day14 and day 21. Fermentation of Ugba involved a mixture of bacteria and fungi that help in enhancing colour darkening and softening of the oil bean in which Bacillus spp were the predominant and most actively involved organisms and was present throughout the fermentation period. Aspergillus niger, Penicillium sp and Saccharomyces sp were isolated in low amount in both leaf and polythene packed samples. This study showed that fermentation improved the nutritional quality of African oil bean as increasing fermentation period resulted in increased moisture, fibre and protein content and decreased ash, fat, and carbohydrate contents.