ABSTRACT

Ugba is a traditional food generally prepared in homes as a small family business. It's method of preparation varies from one place to another resulting· in a non-uniform product. This study is aimed at investigating the influence of potassium chloride (KCI) salt on the bacterial load and diversity of fermenting Pentaclethra macrophylla benth. Oil bean seed was hydrothermally treated. The softened seed coat was manually removed to extract the cotyledons. The cotyledons were sliced into small pieces (4.5cm x 0.5cm). The slices were boiled for 45 minutes and soaked for 12 hours with water at room temperature to remove the bitter components of oil bean seeds which are water soluble. After the soaking period, it was drained in a cleaned basket and covered with a clean banana leaf (Musa sapientum linn) and kept in a warm place. After some time, the slices were then wrapped in the banana leaf and tied with a string into packages. Each package weighed about 30g. The wraps were then packed inside a container and sterilized in the autoclave at 121 °C for 15 minutes and then allowed to ferment in a warm place (30°C - 40°C) for two to three days. The fermented Ugba was analyzed microbiologically. The result of the zone of inhibition of potassium chloride salt on the total viable count (TVC) of Ugba showed that there was a significant (p<0.05) difference at all the concentrations with respect to the fermenting hours. With respect to the fermentation hours. 0.5% concentration of potassium chloride salt zone of inhibition ranged from O 15 to 0.69 mm. I% concentration ranged from 0.13 to 0.63 mm, 1.5% ranged from 0. I 4 to 0.69 mm, 2.0% concentration ranged from 0.18 to 0.85 mm and 2.5% concentration ranged from 0. I 5 to 0.89 mm. From the result of the study, it was observed that there was a progressive increase in the zone of inhibition of potassium chloride salt against the total viable counts of Ugba.