MICROBIAL QUALITY OF UGBA (PENTACLETHRA MACROPHYLLA)

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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