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ABSTRACTS
Ugba is the Igbo name of the fermented African Oil bean seeds (Pentaclethra macrophylla). It is a traditional food condiment generally produced by natural (local) fermentation in homes as a small family business. It is an important and cheap source of protein for people whose staple foods are deficient in proteins. This study was to investigate the phytochemicals and antibacterial activity of Ugba. Ugba was bought from Uselu in Eghor local government area of Benin City Edo Sate. The seeds where dried ground and stored for use. The phytochemical constituents were determined by standard method. The antimicrobial activity was determined against Escherichia coli, Staphylococcus aureus and Salmonella sp which were identified using standard cultural, morphological and biochemical tests. The antibacterial analysis was done using agar well diffusion method, the results of the phytochemical analysis revealed the presence of phenols, tanins, flavonoids and alkaloids.
