Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla)...

Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mixed culture process 36 volatile compounds including 12 hydrocarbons, 10 esters, 5 alcohols, 2 phen...

In the current study, we showed that Pentaclethra macroloba appears to influence the microbial communities within the soil of secondary forests in the Northern Zone of Costa Rica. The soil closest to the Pentaclethra macroloba trees (“tree soil”) had a lower abundance of the N-fixing bacteria Frankia, but greater amounts of both nifH gene and Rhizobium than soils furthest away (“forest soils”)....