TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Table of content
CHAPTER ONE
1.0 Introduction
1.1 Aims and objectives
CHAPTER TWO
Literature review
2.1 Fermented foods
2.2 Pentaclethra macrophylla
2.3 Botany
2.4 Ecology
2.5 Growt and Development
2.6 Method of production
2.7 Micrococcus species in ugba
2.8 Environmental isolation of micrococcus
CHAPTER THREE
3.0 Materials and methods
3.1 Equipment
3.2 Sample collection
3.3 Isolation of micrococcus from ugba
3.4 Identification of isolates
3.5 Gram staining
3.6 Biochemical tests
3.7 Culture conditions and amylase production
3.8 Amylase assay
CHAPTER FOUR
4.0 Result
4.1 Isolation of micrococcus sp
4.2 Growth of micrococcus sp in different types of media
4.3 Amylase production
CHAPTER FIVE
5.0 Discussion, conclusion and recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
Appendix
CHAPTER ONE
1.0 INTRODUCTION
Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth). It is essential food item from various traditional ceremonies where it is mixed with slices of boiled stock fish (ugba and okpoloko). The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).
Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.
Some of these seeds have been exploited as soup bases such as Gbegiri from Vigna unguicuata (Akanbi, 1992). Others are fermented and used as condiments and seasonings such as okpei from Prosopis africana (Achi, 1992) and ogiri from Ricinus cummunis(Odunka, 1989).
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