Microbiological study of the traditional processing of African oil bean (Pentaclethra macrophylla Bentham) for ugba production

Njoku, H.O.; Ogbulie, J. N.; Nnubia, C.

doi:10.1016/0740-0020(90)90003-z

Cited by 24 publications

(18 citation statements)

References 14 publications

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“…Mbajunwa et al, (1998) and Njoku et al, (1990) demonstrated the ability of B. subtilis to soften the tissue of African oil beans leading to the desired texture of ugba and suggested that the strain may possess pectic and proteolytic enzymes that readily hydrolyzed the pectin and protein components of the beans. Mbajunwa et al (1998) further suggested that the color of ugba develops during cooking due to non-enzymic browning reactions involving the amino groups of amino acids and the non-reducing sugar constituents of the oil bean and microbial activity.…”

Section: Physical Changesmentioning

confidence: 98%

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Parkouda

Nielsen

Azokpota

et al. 2009

Critical Reviews in Microbiology

119

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Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.

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Section: Physical Changesmentioning

confidence: 98%

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Parkouda

Nielsen

Azokpota

et al. 2009

Critical Reviews in Microbiology

119

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“…7 Other related products (ie ugba and iru) made with legume seeds instead of soybeans have also been reported in Western Africa. 8,9 Among these, only a few fermented soybean products have been studied systematically and manufactured industrially. The best-characterized fermented soybean product is probably natto-the Japanese styled fermented soybeans.…”

Section: Introductionmentioning

confidence: 99%

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Chantawannakul¹,

Oncharoen²,

Klanbut³

et al. 2002

ScienceAsia

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Eighty-two bacillus strains were isolated from Thai fermented soybeans (thua nao), of which thirty-nine were identified as Bacillus subtilis. Crude proteins from these B. subtilis strains were investigated for their proteolytic activity. When tested on skim milk agar, the crude proteins of B. subtilis strain 38 exhibited the highest proteolytic activity (a clear zone with an average area of 480 mm 2 ). Optimal pH and temperature of the proteases from B. subtilis strain 38 were found to be at 6.5 and 47 °C , respectively. The proteases were unstable and rapidly decreased in activity when heated at 60 °C . Various protease inhibitors were tried, only 1, 10-phenanthroline decreased the enzyme activity indicating the presence of metalloproteases. In addition, we attempted to produce fermented soybeans using the B. subtilis strain 38 as a starter culture.

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“…Increases in aerobic population of microorganisms during fermentation of plant protein sources have been reported for African locust bean (Odunfa 1981 ;Antai and Ibrahim 1986 ;Oyeyiola 1988), African oil bean (Obeta 1983 ;Njoku et al 1990), soybean (Ogbadu and Okagbue 1988). Bacteria only were isolated from the fermenting oil bean mash.…”

Section: Microbial Countsmentioning

confidence: 95%

Starter culture evaluation for the production of ugba from African oil bean seedPentaclethra macrophylla

Mbajunwa

Akingbala

Mulongoy

et al. 1998

J. Sci. Food Agric.

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Ugba was prepared in the laboratory by the traditional method from the African oil bean seeds Pentaclethra macrophylla. Microorganisms were isolated from the fermenting slices of the beans at 24 h intervals for 5 days and characterised. The results show that only bacteria were isolated from the bean slices. Fungi and yeasts were not isolated. The bacterial isolates were identified as Bacillus subtilis, Bacillus cereus, Pseudomonas chlororaphis, Micrococcus roseus and Staphylococci saprophyticus. The identified bacterial isolates were evaluated for their ability to ferment the cooked oil bean slices into ugba with its desirable quality characteristics of colour, texture, aroma and overall acceptability. Bacillus subtilis was significantly (P<0·05) more active in fermenting the oil bean than the other isolates. Pseudomonas chlororaphis fermented the oil bean actively but caused greening of the slices probably due to the production of the green chloraphin pigment. Staphylococcus saprophyticus, M roseus and B cereus appeared unimportant in the fermentation and may be contaminants. Bacillus subtilis was therefore selected as the single starter culture for ugba production. © 1998 SCI.

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Microbiological study of the traditional processing of African oil bean (Pentaclethra macrophylla Bentham) for ugba production

Cited by 24 publications

References 14 publications

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

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Starter culture evaluation for the production of ugba from African oil bean seedPentaclethra macrophylla

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