Effects of Difference Processing Methods on Microbiological Properties an African Oil Bean Product

Abstract

The prepared seed slices of African oil bean (pentaclthra macrophylla Benth) were subjected to different fermentations periods and dried using different drying method to produce “Ugba”. Slices were milled to obtain flour. The flour from different ‘Ugba’ samples were analysed for microbial load. There were no significant difference p> 0.05) in the sizes of ugba. The micro organisms identified by characterization in the “ugba” samples after drying were Bacillus, Lactobacillus, staphylococcus, micrococcus Enterbacterium. Only the Bacillus were found to ferment the African oil bean seeds to “ugba”. They were also the predominant micro organisms present. After experiment of total microbial population density of the species of Bacillus found to be responsible for the fermentation of African oil bean seeds to “ugba” were identified as Bacillus Coagulans, Bacillus macerans, Bacillus megaterium, Bacillus pumilis, and Bacillus subtilis.