Bacteriological Safety of Locally Produced ‘UGBA’: A Fermented Product of Pentaclethra macrophylla Sold in Abakaliki Metropolis, Ebonyi State, Nigeria

Abstract

Introduction: Fermented Pentaclethra macrophylla (ugba), a product from African oil bean cotyledons, is widely consumed among the Igbo and other ethnic groups in southern Nigeria. It is typically prepared through indigenous household practices and serves as an accessible source of plant protein. Aim: This study investigated the bacteriological quality of locally processed Pentaclethra macrophylla sold within Abakaliki Metropolis, Ebonyi State. Methodology: A total of 3 samples of ready-to-eat African oil bean (Pentaclethra macrophylla) were purchased from different sellers in Presco Market, Abakiliki, Ebonyi state Nigeria. Morphological characterization of bacterial isolates was carried out using standard microbiological procedures. Total viable counts were determined with a colony counter, while antimicrobial susceptibility was assessed by the Kirby–Bauer disk diffusion method. Results: The predominant isolates included Escherichia coli, Klebsiella spp., and Salmonella spp. The total bacterial count of samples from Pentaclethra macrophylla 1, Pentaclethra macrophylla 2 and Pentaclethra macrophylla 3 were 12 x 104 cfu/ml, 54 ×103 cfu/ml, 67 X 103 cfu/ml respectively. Susceptibility testing indicated that the isolates were sensitive to ciprofloxacin and imipenem but resistant to piperacillin/tazobactam and cefotaxime. Conclusion: The findings demonstrate the limited shelf stability of Pentaclethra macrophylla, largely due to uncontrolled fermentation and inadequate packaging. Improved hygiene and adherence to Good Manufacturing Practices (GMP) are recommended to minimize microbial contamination and enhance product safety.