STUDIES ON THE FERMENTATION OF SEEDS OF THE AFRICAN OIL BEAN TREE (<i>PENTACLETHRA MACROPHYLLA</i>)

Abstract

SUMMARY The paper describes the results of studies into changes in the sequence and populations of micro-organisms and the major chemical constituents of fermenting seeds of the African oil bean tree Pentaclethra macrophylla Benth. The main microflora isolated were Lactobacillus plantarum, Bacillus subtilis, Streptococcus lactis, Candide tropicalis, Leuconostoc mesenteroides and Geotrichum candidum. Fermented oil bean seed is a good source of proteins and lipids and these organisms should not pose a serious hazard to human consumers if adequate hygiene precautions are taken during processing and fermentation.