American Journal of Microbiological Research
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American Journal of Microbiological Research. 2014, 2(5), 138-142
DOI: 10.12691/ajmr-2-5-3
Open AccessArticle

Proximate Composition, Biochemical and Microbiological Changes Associated with Fermenting African Oil Bean (Pentaclethra macrophylla Benth) Seeds

Eze V.C1, , Onwuakor C.E1 and Ukeka E1

1Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Abia State, Nigeria

Pub. Date: October 09, 2014

Cite this paper:
Eze V.C, Onwuakor C.E and Ukeka E. Proximate Composition, Biochemical and Microbiological Changes Associated with Fermenting African Oil Bean (Pentaclethra macrophylla Benth) Seeds . American Journal of Microbiological Research. 2014; 2(5):138-142. doi: 10.12691/ajmr-2-5-3

Abstract

The proximate composition, biochemical changes and microbiology of fermenting Pentaclethra macrophylla (Ugba) seeds were evaluated. Studies were carried out to screen for microorganisms associated with the natural fermentation of the oil bean seeds. Bacterial isolates obtained include species of Bacillus, Streptococcus, Salmonella, Micrococcus, Lactobacillus and Proteus. Fungal isolates include Yeast, species of Penicillium, Aspergillus, Fusarium and Rhizopus. Total aerobic counts (TAC) ranged from 1.5 x 106 to 2.5 x 106 cfu/g, while total coliform counts (TCC) ranged from 1.7 x 103 to 7.2 x 103 cfu/g. More so, total lactic acid bacterial counts ranged from 2.6 x 105 to 4.6 x 105 cfu/g. Among the various bacterial isolates obtained from the fermenting Ugba, Bacillus and lactic acid bacteria were dominant from the beginning to the end of the fermentation the oil bean seeds. The proximate composition of the fermenting seeds showed the presence of protein, fats, fibre, carbohydrates, and ash. Temperature variations in oil bean seed fermentation showed higher temperatures in the purchased Ugba compared to the laboratory Ugba after 72 hours fermentation. There were significant reduction in pH and titratable acidity as the fermentation time progressed, showing that temperature, pH and titratable acidity of fermenting African oil bean seeds were affected by the metabolic activities of resident microorganisms.

Keywords:
Pentaclethra macrophylla Ugba proximate biochemical temperature titratable acidity

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