A

RESEARCH PROJECT

ON

PRODUCTION OF SAUCE FROM UGBA SEEDS

BY

UME, COMFORT
MATRIC NO: 17/159145157

SUBMITTED
TO

DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY

FACULTY OF BIOLOGICAL SCIENCES
UNIVERSITY OF CALABAR
CALABAR

IN PARTIAL FULFILLMENT OF THE COURSE REQUIREMENT

SLT 512 FOR THE AWARD OF BACHELOR OF SCIENCE (B.Sc.)
DEGREE IN SCIENCE LABORATORY TECHNOLOGY

DECEMBER, 2023.
 CERTIFICATION

This is to certify that this research on PRODUCTION OF SAUCE FROM UGBA SEEDS

was carried out by Ume, Comfort with matriculation number 17/159145157 under the

supervision of Prof. J.A Lennox

Prof. J. A. Lennox ………………………

(Supervisor) Sign

………………………
Date
 DEDICATION

This research work is dedicated to my late Father, Mr Ume Ume Robert who sowed this

seed, but did not live to reap the fruit of his labour.
 ACKNOWLEDGEMENTS

Foremost, I would like to thank God for his grace and strength to complete this project.

An undertaking such as this, is never the work or a single person. I know I owe a number of

debts of gratitude to many. I would particularly like to thank Prof. J. A. Lennox, my research

project supervisor for his brilliant suggestions, guidance and the pains taken to read and

make necessary corrections in the course of my writing.

To my family, my Parents, Mr Ume Ume Robert, Mrs Ume Lydia Nnenna and my sibling

Miss Ume Lydia, my aunties and Cousins Ezera’s Family, you call have been my back bone

and I am forever grateful.

My course mates turned friends and family, Igwilo Chukwuebuka and Animpuye Doris,

words are certainly not enough to say how thankful I am for always having my back,

pushing me and never leaving me behind.

Conclusively, I return all glory and thanksgiving to God almighty in whose will it is that I

have come this far. May he alone be forever adored.

 ABSTRACT
This study aimed to produce Ugba sauce by fermenting African oil bean seed samples using

standard microbiological procedures. Aspergillus oryzae was the choice organism for

initiating the fermentation process. The fermented Ugba sauce exhibited a distinctive

microbial profile, with Lactobacillus sp, Bacillus sp, and Mucor sp identified as key

contributors, yielding a mean bacterial count of 3.8 x 10 4. Proximate analysis of both

fermented and unfermented African oil bean seeds unveiled notable variations. Moisture

content fluctuated between 48.76% and 51.15%, ash content ranged from 1.32% to 1.86%,

crude fiber from 3.11% to 3.81%, crude lipid from 17.4% to 17.96%, crude protein from

15.64% to 17.14%, and carbohydrate from 9.32% to 12.53%. The sensory evaluation of the

Ugba samples revealed a unanimous positive reception across all parameters tested. This

comprehensive exploration into Ugba sauce production and composition provides valuable

insights into its microbial and nutritional characteristics, setting the stage for further

advancements in processing and quality enhancement.

 TABLE OF CONTENTS
TITLE PAGE
CERTIFICATION
DEDICATION
ACKNOWLEDGEMENT
SUMMARY
TABLE OF CONTENTS
LIST OF TABLES
LIST OF FIGURES

CHAPTER ONE: INTRODUCTION

1.1 Background of Study 1
1.2 Aim and Objectives 2

CHAPTER TWO: LITERATURE REVIEW

2.1 Overview of African Oil Bean Seed 3
2.1.1 Scientific Classification of Ugba 3
2.2 Microorganisms associated with Ugba fermentation 4
2.2.1 Bacterial communities in Ugba 4
2.2.2 Fungal communities in Ugba 5
2.2.3 Yeasts and other microorganisms in Ugba 6
2.3 Factors influencing microbial diversity in Ugba 7
2.3.1 Environmental factors 7
2.3.2 Processing techniques and conditions 7
2.3.3 Microbial interactions in Ugba fermentation 8
2.4 Biochemical changes during Ugba fermentation 9
2.4.1 Proteolytic activities and protein degradation 9
2.4.2 Lipolytic activities and lipid metabolism 10
2.4.3 Carbohydrate metabolism and organic acid production 11
2.5 Role of microorganisms in Ugba fermentation 12
2.5.1 Enzymes produced by microbial communities 12
2.5.2 Metabolic pathways and fermentation dynamics 13
2.5.3 Contribution to flavor development and aroma compounds 14
2.6 Microbial risks associated with Ugba consumption 15
2.6.1 Pathogenic microorganisms in Ugba 15
2.6.2 Toxin-producing microbes and mycotoxins 15
2.6.3 Spoilage microorganisms and food quality 16
2.6 Ensuring Microbial Safety and Quality of Ugba 17
2.7.1 Hygiene practices during production and storage 17
2.7.2 Processing methods and preservation techniques 18
2.7.3 Microbiological standards and regulations 19

CHAPTER THREE: MATERIALS AND METHODS

3.1 Materials used 21
3.2 Sample collection 21
3.3 Sample preparation and fermentation 21
3.4 Isloation and characterization of isolates from Ugba 22
3.5 Proximation analysis of fermented Ugba sample 22
.36 Sensory evaluation of Ugba samples 22

CHAPTER FOUR: RESULTS

4.1 Cultural and morphological characteristics of fungal isolate obtained from
Ugba sample 24
4.2 Proximate analysis of Ugba sauce produced 24
4.3 Mean microbial load of Ugba sauce produced 24
4.4 Sensory evaluation of Ugba sauce produced 31
CHAPTER FIVE: DISCUSSION, RECOMMENDATION AND CONCLUSION
5.1 Discussion 33
5.2 Summary and conclusion 36

REFERENCES
 LIST OF TABLES

Table 1 Cultural and morphological characteristics of fungal isolate obtained from Ugba
sample 25

Table 2 Proximate composition of prepared fresh and prepared ugba 26

Table 3 Mean microbial load of Ugba sauce produced 29

Table 4 Cultural morphological and biochemical characteristics of bacterial isolates from

fermented Ugba samples 30
Table 5 Sensory evaluation of Ugba sauce produced 32
 LIST OF FIGURES

Fig 4.1 Proximate composition of fresh unfermented Ugba sample 27

Fig 4.2 Proximate composition of fermented Ugba 28