ABSTRACT
Ugba, known as the Igbo name for fermented African Oil bean seeds (Pentaclethra macrophylla), is a traditional food condiment produced through natural (local) fermentation, often as a small-scale family enterprise. This food holds significance as an economical protein source, especially for individuals whose staple diets lack sufficient protein content. The present research aimed to explore the phytochemical composition and antibacterial properties of Ugba. The Ugba samples were procured from Uselu, situated in the Egor local government area of Benin City, Edo State. The seeds underwent drying, grinding, and storage for subsequent use. Employing standard techniques, the phytochemical constituents were identified. The assessment of antimicrobial effects encompassed Escherichia coli, Staphylococcus aureus, and Salmonella sp, identified through conventional cultural, morphological, and biochemical assays. Antibacterial evaluation was conducted via the agar well diffusion method. The outcome of the phytochemical analysis indicated the presence of phenols, tannins, flavonoids, and alkaloids. Ethanol extracts at concentrations of 1000, 500, 250, and 125 mg/ml were deployed to determine antibacterial activity. Staphylococcus aureus exhibited sensitivity at concentrations of 1000 mg/ml and 500 mg/ml of the ethanol extract from Pentaclethra macrophylla, with inhibition zones measuring 5 mm and 4.33 mm respectively. However, resistance was observed at concentrations of 250 mg/ml and 125 mg/ml. Similarly, Escherichia coli displayed sensitivity at concentrations of 1000 mg/ml and 500 mg/ml, yielding inhibition zones of 4.33 mm and 2.3 mm respectively, while resistance was encountered at concentrations of 200 mg/ml and 125 mg/ml. For Salmonella sp, sensitivity was recorded at concentrations of 1000 mg/ml and 500 mg/ml, resulting in inhibition zones of 3.66 mm and 2 mm respectively. x Conversely, resistance manifested at concentrations of 200 mg/ml and 125 mg/ml. In terms of antibiotic susceptibility, Staphylococcus aureus showed resistance to ampiclox and amoxicillin, but sensitivity to pefloxacin, gentamicin, zinacef, septrin, erythromycin, and ciprofloxacin. Salmonella sp demonstrated resistance against augmentin, pefloxacin, tarivid, and streptomycin. Meanwhile, Escherichia coli exhibited resistance to streptomycin, amoxicillin, and augmentin, while being sensitive to septrin, chloramphenicol, sparfloxacin, ciprofloxacin, pefloxacin, and tarivid.
