Insect pests and mycoflora of oilbean (Pentaclethra macrophyllaBenth.) pods and seeds in southeastern parts of Nigeria

Okwulehie, I. C.

doi:10.1051/fruits:2004003

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…The major pathogens, at an unprocessed form of African oil bean seed, include: Aspergillus niger, Rhizopus stolonifer, Cladosporium herbarum, Penicillium spp., Botryodiplodia theobromae, and Fusarium spp. (Okwulehie, 2004). At the fermented stage of Pentaclethra macrophylla seeds (ugba), the presence of some microorganisms has been reported by Eze et al (2014) and Ogbulie et al (2014).…”

Section: Introductionmentioning

confidence: 90%

Effect of Isolated Cultures Fermentation on the Microbial Loads of Fermented African Oil Bean Seed (Pentachletra macrophylla) Products

Udo, I. I.,

Ojimelukwe, P. C.

2024

AJASFR

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The study explores the effect of isolated culture from traditionally fermented African oil bean seed on the microbial loads of pure and mixed cultures fermented “Ukana” (Ugba, African oil bean seed dessert). The isolates were morphologically and biochemically characterized. Their results as indicated in this study compared favorably to standard. Their characteristics resemble that of Bacillus substillis and Lactobacillus fermentum. These identified isolates were used as pure and mixed cultures to ferment African oil bean seed at 24 h, 48 h, 72 h and 96 h. The result obtained indicated that total coliform and Staphylococcus aureus count increased across the fermentation period when AOBS was traditionally fermented but kept decreasing as the fermentation period progressed in pure and mixed cultures fermented samples. The range of the total fungal count (TFC) varied from 5.1 x 104 Cfu/ml to 1.0 x 103 Cfu/ml. Moreover, the number of Lactic acid bacteria recorded in this study outweighed the fungi count. The result also showed that the colony count of Lactic acid bacteria at 96 h fermentation period supersedes that of coliform, staphylococcus and fungi whereas the total coliform was higher in traditionally fermented AOBS. This result according to literature could be attributed to the production of bacitracin and organic acids, especially bacteriocins which can inhibit the proliferation of pathogenic organisms. Bacillus substillis and Lactobacillus fermemtum isolated in this research are desirable probiotics with enormous health functions.

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Section: Introductionmentioning

confidence: 90%

Effect of Isolated Cultures Fermentation on the Microbial Loads of Fermented African Oil Bean Seed (Pentachletra macrophylla) Products

Udo, I. I.,

Ojimelukwe, P. C.

2024

AJASFR

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“…It is a medium-sized to fairly-large tree reaching up to 35 metres in height and 100 cm in diameter. It belongs to the leguminosae family and the subfamily minosoideae (Okwulehie, 2004). The plant is recently cultivated by peasant farmers in rural communities in Southern and middle belt regions of Nigeria.…”

Section: Botanical Expositions and Economic Importance Of Ugbamentioning

confidence: 99%

‘Ugba na ngbam’ – Food Heritage of Mbaise People: Implications for Classroom-Based Ethnoscience and Sustainable National Development

2024

JEP

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The processing of 'Ugba' (Pentaclethra macrophylla Benth), seeds for food, is almost a ritual in Mbaise. Mbaise is a prominent enclave of the Ibo extraction of the present Imo state of South-Eastern Nigeria. Like any other people, they have prominent cultures including foods, and their preparation rituals. The ritual of preparing 'ugba agworo agwo'(oil bean salad delicacy) has some 'dos' and 'don't. It involves many stages and different handling procedures for the best effects. This paper examined in detail, the ritual of processing oil bean seeds, the possible science of the stages, chemical compositions, nutritive and economic values of the seed, the dish and the tree. The paper ends with a look at the implications on instructions in ethnoscience and also tries to answer the question: Is it justifiable and plausible to integrate ethnoscience into formal science classrooms as a way towards sustainability, preservation of cultural heritages and national development?

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Pentaclethra macrophyllaBentham, 1841

Onyekwelu

Stimm

2015

Enzyklopädie Der Holzgewächse: Handbuch Und Atlas Der Dendrologie

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Insect pests and mycoflora of oilbean (Pentaclethra macrophyllaBenth.) pods and seeds in southeastern parts of Nigeria

Cited by 3 publications

References 5 publications

Effect of Isolated Cultures Fermentation on the Microbial Loads of Fermented African Oil Bean Seed (<i>Pentachletra macrophylla</i>) Products

Effect of Isolated Cultures Fermentation on the Microbial Loads of Fermented African Oil Bean Seed (<i>Pentachletra macrophylla</i>) Products

‘Ugba na ngbam’ – Food Heritage of Mbaise People: Implications for Classroom-Based Ethnoscience and Sustainable National Development

Pentaclethra macrophyllaBentham, 1841

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