Brief Introduction

Ugba also called Ukpaka is a popular food delicacy in Nigeria especially among the Igbo ethnic group. It is rich in protein and is obtained by solid-state fermentation of the seed of the African oil bean tree (Pentaclethra macrophylla Benth).

The natural fermentation of the seed which at present is still done at the household level renders the production nutritious, palatable, and non-toxic (Enujiugha, 2002).

Its production, like many African fermented foods, depends, entirely on mixed fermentation by microorganisms from diverse sources.

Pentaclethra macrophylla Benth is a large woody plant abundant in the rainforest areas of west and central Africa. Its origin in Nigeria is believed to be around 1937 (Ladipo, 1984); where it is found in southern Nigeria, (Mbajunwa et al.,1998).

Table of Content

Title page ……………………………………………………………………………………………. i
Approval page ……………………………………………………………………………………… ii
Dedication iii
Acknowledgment iv
Abstract v
Table of content vi

Chapter One
1.0 Introduction 1
1.1 Aim and objective 2

Chapter Two
2.0 Literature Review 3
2.1 Classification of oil bean 5
2.2 Composition of seed 5
2.3 Fatty acid composition of African oil bean seed 6
2.4 Pharmacological uses 7
2.5 Anti nutrient in health 9
2.6 Oil bean and humans 12
2.6.1 Oil bean seed and animals 14
2.7 Oxidative stress 16
2.7.1 Malondialdehyde 17
2.8 Catalase 19

Chapter Three
3.0 Materials and methods 21
3.1 Materials 21
3.2 Collection and identification of plant materials 21
3.3 Animals 21
3.4 Preparation of oil bean seed meal for animal feeding 22
3.4 .1 Oil bean seed meal inclusion diet preparations 22
3.4.2 Oil extraction 22
3.5 Formulation of oil bean seed meal diet 23
3.5.1 Oil bean seed-based treatment diet (g/100g Diet) 23
3.5.2 Chemicals/Biochemicals 23
3.6 Phytochemical screening 24
3.6.1 Test for tannins 24
3.6.2 Test for alkaloids 25
3.6.3 Test for saponin 25
3.6.4 Test for flavonoids 26
3.6.5 Determination of phenols 27
3.7 Determination of fatty acid composition 27
3.7.1 Determination of anthocyanin 28
3.8 Collection of blood sample 29
3.9 Test for malonaldelyde 29
3.9.1 Catalase assay 30

Chapter Four
4.0 Result and discussion 32
4.1 Figure i fatty acid composition of extracted oil of pentraclethra macrophylla
4.2 Figure ii malondialdehyde concentration of test and control animal 34
4.3 Figure iii catalase concentration of test and control animals 35

Chapter Five
5.0 Discussion 36
5.1 Recommendations 38
References 39