Abstract

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Bacillus species were isolated from Ugba produced from naturally fermented African oil bean seed. Proximate composition of the traditional Ugba and Ugba produced using controlled fermentation was carried out at different fermentation time (0hr, 24hr, 48hr, 72hr) and the results showed that the moisture content ranges from 53.66%+0.00% and 58.50+0.10%, the ash content ranges from 0.56%+0.04 to 2.73%+0.01, the protein content ranges from 13.56%+0.04 to 15.30%+0.01, the fat content ranges from 3.51%+0.01 to 4.15%+0.05b, the crude fibre ranges from 12.70%+0.01 to 14.36%+0.20 and the carbohydrate content ranges from 4.96%+0.04 to 13.93+0.01. Proximate analysis assay of the products showed that there was significant difference between the pure cultured Ugba and traditional Ugba at different fermentation time (0 hr, 24 hr, 48 hr, 72 hr).Microbial analysis was carried out on the unpreserved ‘Ugba’ for 4weeks. Using standard microbiological procedures, the following Bacillus species were isolated; Bacillus subtilis and Bacillus megaterium. However, fermentation period was reduced from 72 hr to 48 hr using the two isolates as mixed culture for the fermentation process. Shelf- life studies of the samples using 10% brine solution showed that the preserved Ugbaand the unpreserved Ugba were significantly different in terms of their keeping quality (6 weeks and 5 days respectively). The unpreserved sample lost its colour, taste, texture and aroma after 5 days while the preserved sample maintained its sensory attributes even after six weeks of storage under room temperature.

Keywords: Fermented African oil bean seed, Bacillus subtilis, Bacillus megaterium, proximate composition.