Asian Journal of Research in Botany

Fermented African oil bean (Pentaclethra macrophylla Benth.), known as ugba in Igbo, is a traditional food condiment generally produced by natural fermentation in homes as a small family business. It provides an inexpensive source of dietary protein and is also eaten as a delicacy. This study evaluated the nutrient and antinutrient composition of fermented oil bean and its associated spoilage fungi using standard procedures. Processed, polythene-wrapped ugba was purchased from Mile 3 Market, Port Harcourt, for nutrient and antinutrient analyses and fungal isolation and identification. Samples were analysed in triplicate using standard methods, while fungi were identified using cultural and morphological characteristics. The data obtained were analysed using SPSS version 20 and expressed as means and standard deviations. Nutrient analysis identified moisture, ash, lipid, fibre, carbohydrate and protein. Protein had the highest recorded proportion (40.55±0.07%), while ash was the lowest (2.52±0.00%). Among the minerals, magnesium had the highest recorded concentration (300.00±0.00 mg/100 g), while iron had the lowest (4.00±0.00 mg/100 g). Thiamin was the only vitamin reported (0.02±0.00 mg/100 g). Among the phytochemicals, carotenoid was highest (18.52±0.02%), while tannin was lowest (0.02±0.00%). Candida sp. and Rhizopus sp. were the fungal isolates identified, each with an incidence of 50%. In conclusion, ugba contains substantial amounts of protein and lipids, as well as phytochemical constituents. However, appropriate sanitation during processing is important for improving shelf life and product quality and minimising undesirable fungal growth while maintaining the microorganisms involved in fermentation.