ABSTRACT

This study was carried out to determine the succession ofmicroorganisms in fermented african oil bean seed. The samples were prepared by two traditional methods, packaged in sterilized plastic container and fermented at two different temperature (ambient 28±2°C) and 37.5°C. Proximate analysis , physicochemical analysis, protein solubility and microbial analysis were carried out. These analyses were carried out at 24 hourly interval for 96 hours. The samples were prepared by two traditional methods, packaged in sterilized plastic container and fermented at two different temperature (ambient 28±2°C) and 37.5°C them identification of isolate The result showed an increase in protein, fat, crude fibre and ash contents ofthe samples after 96 hours offermentation with an incr ease in pH value and a decrease in carbohydrate content for all samples after 96 hours fermentation. The peroxide values, iodine values, and saponification values of the oils decreased while the protein solubility content increased with fermentation time. The result ofthe total viable counts were 2.74xl017 Cfu/g, 2.34xl017 Cfu/g, 2.18xl017 Cfu/g, 2.9xl017 Cfu/g, for sample BTi (boiled twice and fermented at 28 ± 2 °C ambient temperature), BT2 (boiled twice and fermented at 37.5 °C), Bi (boiled once and fermented at 28 ± 2 °C ambient temperature), BOi (boiled once and fermented at 37.5 °C), respectively after 96 hours fermentation. No mould growth was found in the unfermented and fermented Ugba .Microorganisms isolated were Proteus sp, Bacillus Subtilis, Klebsiella Sp Staphylococcus Aureus and other bacillus species . Organoleptic changes in texture and colour were seen to be a factor ofperiod offermentation and storage.Result indicates that ugba spoilage is primarily a result of continued activity ofB.subtilis .B.lichenformis an