A note on the micro‐organisms associated with the fermentation of seeds of the African oil bean tree (<i>Pentaclethra macrophylla</i>)

Obeta, J. A. N.

doi:10.1111/j.1365-2672.1983.tb02639.x

Cited by 56 publications

(45 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of bacillus spp. as major contaminants is in agreement with the reports of Ejiofor, et al [10], Sergius, et al [21] and Odunfa [25]. [21,26,27].…”

Section: Discussionsupporting

confidence: 82%

See 1 more Smart Citation

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (Pentaclethra macrophylla) AND OGIRI (Ricinus communis)

Oranusi¹,

Braide²,

Chinakwe³

2013

Int J of Micr Res

View full text Add to dashboard Cite

“…The presence of bacillus spp. as major contaminants is in agreement with the reports of Ejiofor, et al [10], Sergius, et al [21] and Odunfa [25]. [21,26,27].…”

Section: Discussionsupporting

confidence: 82%

“…Mixed microbial populations have also been reported in these products [21][22][23][24]. The presence of bacillus spp.…”

Section: Discussionmentioning

confidence: 99%

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (Pentaclethra macrophylla) AND OGIRI (Ricinus communis)

Oranusi¹,

Braide²,

Chinakwe³

2013

Int J of Micr Res

View full text Add to dashboard Cite

“…The organoleptic data (especially for controls best and least accepted samples) were compared to the compounds identified. Obeta (1983). Out of the microorganisms isolated by the workers, only B. subtilis and S. saprophyticus were isolated in this work.…”

Section: Production Of Ugba (Fermented African Oil Bean Seeds)mentioning

confidence: 99%

The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylla Benth. seeds)

Kabuo¹,

Uzuegbu²,

Ubbaonu³

et al. 2013

Afr. J. Food Sci.

View full text Add to dashboard Cite

The microorganisms and compounds influencing the organoleptic properties of Ugba were studied. Ugba was produced by the fermentation of boiled and shredded seeds of African oil bean. The pure cultures of microorganisms responsible for Ugba fermentation were isolated from Ugba samples, produced by traditional method and were used in singles and in combination to ferment African oil bean shreds. The Ugba so fermented were analyzed organoleptically and sensory scores statistically analyzed using analysis of variance at P<0.5. Compounds in the samples of oil extracted from unfermented African oil bean shreds and Ugba samples fermented for 72 h with the microorganisms (in singles and in combinations) were analyzed by gas chromatograph. The result showed that the following microorganisms were involved in the fermentation of Ugba: Staphylococcus saprophyticus, Bacillus pumilus, Bacillus subtilis and Bacillus licheniformis. The organoleptic tests showed that in all parameters tested, the sample fermented by mixed starter culture of B. subtilis and B. licheniformis was generally liked, which implied 'overall best'. Compounds found in unfermented Ugba were nineteen in number. Out of this number, eleven were found in unfermented samples, while eight were in the fermented Ugba. The best sample contained the following compounds: ethanol, ethyl stearate, ethyl oleate, ethyl linoteate, ethyl phenol and ethyl octanoate (their percentage concentration ranged from 2.69% for ethyl octanoate to 67.85% for ethanol). These compounds influenced the perceived Ugba flavor but had no direct influence on color and texture of Ugba sample.

show abstract

“…The microbial population of Ogiri ugba is introduced through the air, water, utensil, banana leaves or the handler and no starter culture is used in the traditional method. (Enuijiugha, 2009;Isu and Njoku, 1997;Isu and Ofuya, 2000;Njoku et al, 1990;Obeta, 1983;Sanni et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Fungi and aflatoxin analysis of processed ogiri-egusi and ogiri-ugba consumed in Abakaliki metropolis

Azi¹,

Odo²,

Okorie³

et al. 2017

Afr. J. Biotechnol.

View full text Add to dashboard Cite

This study investigated fungi and total aflatoxins quality of ogiri [fermented melon seed (Citrullus vulgaris] and fermented African oil bean seed (Pentaclethra macrophylla) consumed as soup condiment in Abakaliki, Ebonyi State, Nigeria. The ogiri samples were purchased from two major markets in Abakaliki metropolis [meat market (OM and UM) and rice mill market (OR and UR)]. The samples were screened for their pH values, total fungi count and total aflatoxins content. A total of four samples were analzed for six weeks. The total aflatoxins were analyzed using highly sensitive competitive enzyme link immunosorbent assay (ELISA) reader. The ogiri samples were also analyzed for total fungal count using a digital colony counting machine (CCM China). The result showed that all the ogiri samples analyzed were heavily contaminated by the fungal cells. The total mean fungal count for the ogiri processed from melon seed were 2.2 × 10 7 and 2.2 × 10 7 cfu/g for OM and OR, respectively while the ogiri processed from African oil bean were 1.4 × 10 7 and 1.6 × 10 7 cfu/g for UM and UR samples, respectively. The ogiri samples also contained unacceptable levels of aflatoxins as the average total aflatoxins for all the samples were above the minimum acceptable limits (10 ppm), according to the National Agency for Food and Drug Administration and Control (NAFDAC) as reported by the Food and Drug Administration (FDA) of USA. The research also revealed that ogiri samples have high moisture content. The study recommends that more improved process line be put in place to ensure that all ogiri sold in Abakaliki are produced using Standard Operating Procedure (SOP).

show abstract

A note on the micro‐organisms associated with the fermentation of seeds of the African oil bean tree (Pentaclethra macrophylla)

Cited by 56 publications

References 4 publications

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (Pentaclethra macrophylla) AND OGIRI (Ricinus communis)

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (Pentaclethra macrophylla) AND OGIRI (Ricinus communis)

The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylla Benth. seeds)

Fungi and aflatoxin analysis of processed ogiri-egusi and ogiri-ugba consumed in Abakaliki metropolis

Contact Info

Product

Resources

About