TABLE OF CONTENTS
Title page i
Certificate iii
Dedication iv
Acknowledgement v
Table of Contents vii
List of Tables xi
List of Figure xii
Abstract vi
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Aims and Objectives 3
CHAPTER TWO
2.0 LITERATURE REVIEW 4
2.1 Nature of the Plant and the Seeds 4
2.2 Chemical Composition of Seeds 4
2.3 Preparation of ugba 5
2.4 Uses of the african fermented oil bean 9
2.4.1 Food uses 9
2.4.2 Non-food use 10
2.5 Health risks associated with eating ugba 11
2.5.1Microorganisms involved in the fermentation 13
2.5.2 Changes that occur during fermentation 14
2.5.3Effects of processing and fermentation on the
nutritional valueof “ugba”seeds. 15
2.6 Microbiological quality of fermented african oil
bean(“ugba”) 16
CHAPTER THREE
3.0 MATERIALS AND METHOD 17
3.1 The study area 17
3.2 Collection of samples 17
3.3 Sterilization of materials and media preparation 17
3.4 Microbi0logy analysis 18
3.4.1Colony counting 18
3.4.2 Isolation of pure culture 19
3.5Bacteria isolation and identification 19
3.5.1 Colony features 19
3.5.2Microscopic examination 19
3.5.2.1 Gram staining 20
3.5.2.2Motility test 20
3.6 Biochemical test 21
3.6.1 Catalase test 21
3.6.2 Oxidase test 21
3.6.3 Methyl red test 21
3.6.4 Voges- proskauer (VP) test 22
3.6.5 Sugar fermentation 22
3.7 Fungal identification 22
CHAPTER FOUR
4.0 RESULTS 24
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION, AND RECOMMENDATION 30
5.1 Discussion 30
5.2 Conclusion 33
5.3 Recommendation 33
References 34
Appendix 38
LIST OF TABLES
Table Title Page
1: Identification of fungal isolates
25
2. Characteristics of bacterial isolates 26
3 Occurrence of bacteria isolatesfrom ugba sold in different 27
market in umuahia and environment
4: Occurrence of fungi isolates from ugba sold in different 28
market inumuahia and environment.
5: Occurrence of bacteria isolates on “ugba” sold in umuahia 29
LIST OF FIGURE
Figure Title Page
1: Flow chart for the various methods for the production 7
of ugba source; Blankson (1999)
CHAPTER ONE
1.0 INTRODUCTION
Ugba is the Igbo name for the fermented African oil bean seeds (Pentaclethra macrophylla, Benth). It is also called Ukana by the Efiks in Southern Nigeria, apara by the Yorubas, Okpaghan by the Itshekiris, Ukpagha, by the Ijaws (Achinewhu,1996; Ikpe,1992; Onwuzuruike,1998; Blankson,1999). It is consumed throughout the western and central African but predominantly by the Igbos and other ethnics groups of eastern Nigeria (Odunfa and Oyeyiola,1985).It is a traditional food generally prepared in homes as a small family business. Estimated 15millions of people in Eastern Nigeriaconsumed it as abasic food or as flavouring agent .It is consumed in one of two ways;
1.Bean fermented for less than three days are used as a delicacy by mixing them with oil, pepper, salt and fish to make a so called native salad or,
2.Well fermented Ugba is added to soup as a flavouring condiment.
It is widely consumed in eastern states of Nigeria with tapioca, stock fish and garden eggs with leaves.it can also be eaten with bitter kola (Garcinia kola) or kola nuts ( Cola acuminate and Cola nitida) and when prepared with garden egg leaves is used to eat yam and cocoyam (Okafor et al., 1991; Mbajunwa et al.1998). It is an important and cheap source of protein for people whose stable foods are deficient in proteins (Obeta, 1983). The quantity of ugba produced annually is not known,since the seeds are collected by individuals and sold in market to ugbaproducers.The unfermented oilbean seeds is suspected to contain a number of anti-nutritional and toxic factors including saponins, alkaloids, sterols, glycosides, and growth depressant caffeoly putrescine (Pierson et al.,1986). The presence or absence of these toxic substances in the fermented beans has however not been investigated. It is possible that they are eliminated or reduced during the processing and fermentation of the bean. Although saponins have been reported to be toxic, they may be beneficial since they have been found to lower plasma cholesterol (Oakenfull et al., 1979). Saponins and alkaloids have been found to show prominent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Bacillus cereus and Klebsiella pneumonia (Khan et al.,2012). Sterols have also been found to exhibit antimicrobial activity against Staphylococcus aureus. Some of these phytochemical have been shown to have antioxidant properties (Khan et al.,2012). In some plants, saponins may serve as anti-feed ants, and to protect the plant against microbes and fungi. Some plant saponins may enhance nutrient absorption and aid in animal digestion (Forester and Hartmut,2006). Saponins are also often bitter to taste,and so can reduce plant palatability (Forester and Hartmut, 2006). Tannins have been reported to inhibit the activity of some enzymes like trypsin, amylase and lipase by forming insoluble complexes with protein and divalent ions such as Fe3+ and Zn2+ thereby reducing their absorption in the body (Griffith, 1979; Elegbede,1998). There is no recorded information on the effect of processing and fermentation on the anti-nutritional factor contents of the African oil bean seed.
1.1 AIMS AND OBJECTIVES
1. To determine the prevalence of pathogenic microorganisms present in ready-to-eat ugba.
2. To carryout microbiological analysis of African oilbean seed as prepared by food vendors in Umuahia.
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