Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack – ‘ugba’

Inocula for the improvement of the traditional production of ‘ugba’ were developed by attaching pure cultures of Bacillus subtilis responsible for the natural fermentation of the African oil bean seeds on cowpea granules. Changes in pH, amino-nitrogen and protease activity were used as fermentation indicators. In comparison with the natural fermentation, changes in these process variables were more pronounced. Results also showed that the production time could be significantly reduced. In addition, the overall product quality of ‘ugba’ produced by the developed inocula was good and highly acceptable. The cultures were stable and viable for over 6 months on the granules of cowpea.