BACTERIOLOGY AND PROXIMATE COMPOSITION OF UGBA FROM MINNA MARKET AFTER PROLONGED FERMENTATION

Abstract

Different fermentation time are used in production of varieties of Ugba. This affects
bacteriological and nutritional quality of this popular and much preferred fermented food
product in Nigeria. In this study, 10 Ugba samples collected from Minna market were further
fermented for 2 days in the laboratory. Bacteriology and proximate composition of the
laboratory fermented sample was evaluated and compared to unfermented original Ugba
sample. Total bacterial count ranged from 63.00×104 CFU/g in laboratory fermented Ugba and
39.00×104 CFU/g in the Original unfermented samples. Proximate composition showed
53.61±0.01 % – 38.87±1.18 % Moisture, 2.26±0.14% – 2.4±0.22% Ash, 5.01±0.17% –
6.03±0.57 % Fat, 1.93±0.46% – 2.89±0.06 % Fibre, 27.37±1.18% – 23.15±1.31% Protein
and 9.81±1.62% – 26.65±0.52% Carbohydrate in fermented and unfermented Ugba samples
respectively. Bacterial load was higher in the fermented sample compared to original sample
and Bacillus species identified the most occurring bacterial. Other less populated bacteria
identified are Escherichia coli, Pseudomonas, Streptococcus and Klebsiella species. Proximate
analysis revealed significant increase in moisture, protein contents and a decrease in
carbohydrate with increased fermentation time. Prolonged fermentation increases the protein
content of Ugba but enhances contamination and rapid spoilage.