The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

Abstract

Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla) produced by the Ibos and other ethnic groups in southern Nigeria. Seen as a family business in many homes, its preparation is in accordance with handed-down tradition from previous generations and serves as a cheap source of plant protein. Its consumption as a native salad is made possible by fermentation of the cotyledon for 2–5 days, but could also serve as a soup flavoring agent when fermentation last for 6–10 days. The fermentation process involved is usually natural with an attendant issue of product safety, quality and inconsistency. The production of this condiment is on a small scale and the equipment used are very rudimentary, devoid of good manufacturing procedures that call to question the issue of microbial safety. This paper therefore reviews the production process and the spectrum of microbial composition involved during fermentation. In addition, potential spoilage agents, nutritional and biochemical changes during production are examined. Furthermore, information that can support development of starter cultures for controlled fermentation process in order to guarantee microbiological safety, quality and improved shelf life are also discussed.

Incidence of enteric pathogens in ugba, a traditional fermented food from African oil bean seeds (Pentaclethra macrophylla)

“…It is also possible however that their presence in ugba could be from the raw materials especially water, used in the production process. Since fermentation of African oil bean seeds has been shown to be an alkaline process, up to pH 8.2 (Ogueke et al 2015;Olasupo et al 2016), the antimicrobial effect often associated with most fermented food products due to their low pH is probably lacking in ugba. It is therefore possible that these organisms survived the fermentation process.…”

“…that is consumed as a delicacy and used as food flavoring condiment. The seeds are fermented under alkaline conditions (Olasupo et al 2016). It is rich in protein and other essential nutrients, serving mainly as a source of protein, with distinctive economic, social and cultural role among the consumers (Ogueke et al 2010).…”

“…Ugba is obtained through the processing of the large brown glossy seeds of the African oil bean seed involving-boiling the seeds in water for 4-12 h to soften the hard brown testa (shell), removing the shell, washing the kernel and slicing into long thin strips, and then mixing with salt (Odunfa and Oyeyiola 1985). The slices are packaged in small wraps with banana leaves (Musa sapientum) and left to ferment at room temperature for 2-5 days to yield the final product, ugba (Olasupo et al 2016). There is no streamlined method, safety guideline or standards and so production practices and packaging is on individual/family basis.…”

Diversity of Bacillus Species and Their Antimicrobial Compounds Involved in Alkaline-Fermentation of Indigenous Food Condiments Used in Africa.

“…Several Nigerian fermented food condiments are used as dishes flavor and/or a low-cost protein source (Sanni et al, 2002). Among others, we can cite, ugba from African oil bean (Pentaclethra macrophylla Bentham) seeds (Nurudeen et al, 2016); aisa from Albizia saman (Jacq.) F. Mull seeds (Ogunshe et al, 2006); okpehe, kpaye, or okpiye from mesquite (Prosopis Africana) seeds (Oguntoyinbo et al, 2007).…”

“…All these food condiments have been investigated for their mean desirable microorganisms. The main fermenting microorganisms involved in the fermentation process of ugba were the proteolytic Bacillus species identified as B. subtilis (which is the most predominant), B. licheniformis, B. megaterium, B. macerans, and B. circulans (Nurudeen et al, 2016). Aisa has been found to harbor various Bacillus species as main microorganisms (Ogunshe et al, 2006 (Terlabie et al, 2006).…”