Common Indian spices: Nutrient composition,consumption and contribution to dietary value

Nutrient composition of eight commonly consumed spices of South India was analysed. Spices analysed were red chillies (Capsicum annum), black pepper (Piper nigrum), coriander seeds (Coriandrum sativum), cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). The nutrients analysed were proximate principles, minerals, starch, sugars, dietary fibre components, tannins, phytic acid, enzyme inhibitors and amino acids. Dry ginger, ajowan and asafoetida had high calcium (1.0–1.5%) and iron (54–62 mg/100 g) levels. The tannin content of spices was also high (0.9–1.3% DM). Dietary fibre ranged from 14–53%. Spices had appreciable amounts of essential amino acids like lysine and threonine. A survey revealed the average per capita consumption of spices to be 9.54 g and at that level, the nutrient contribution from spices ranged from 1.2 to 7.9% of an average adult Indian male's requirement for different nutrients.     

Assessment of hygienic quality of haylage fed to healthy horses

Wrapped forages such as haylage and silage are increasing in popularity in equine feed rations, but knowledge of their microbial composition, especially of haylage, is scarce. Haylage may be more at risk of mould growth compared to silage, and methods for the assessment of hygienic quality of haylage are needed. Varying culturing conditions, including aerobic/anaerobic incubation, four substrates and three incubation temperatures were therefore evaluated for analysis of fungi in haylage samples from eighteen horse farms, taken on two occasions (autumn and the following spring). Average mould counts in forage samples were low, but fungi with the potential for producing mycotoxins, such as Aspergillus fumigatus and Penicillium spp., were present. The microbial composition and content of fermentation products were similar in haylage samples taken in autumn and in spring. The type of substrate used for cultivation did not influence mould or yeast counts, but not all mould species were present on all substrates. Incubation temperature influenced fungal counts and the presence of mould species. By using at least two substrates (malt extract agar and dichloran 18% glycerol agar) and two incubation temperatures (25 and 37°C), all mould species/genera that were identified in this study could be detected.     

Influence of spices on utilization of sorghum and chickpea protein

Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (11) mix, black pepper + cumin (11) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.     

Insulin Secretagogue,Alpha-glucosidase and Antioxidant Activity of Some Selected Spices in Streptozotocin-induced Diabetic Rats

Spices are extensively used to enhance the taste and flavor of foods and are known to possess several medicinal properties. Myristica fragrans, Parmelia perlata, Illicium verum, Trachyspermum copticum and Myristica malabarica, the commonly used spices in India were assessed for antidiabetic activity in streptozotocin induced diabetic rats. In the in vitro insulin secretion studies on isolated islets of Langerhans, M. fragrans, T. copticum and M. malabarica showed dose dependent insulin secretion. At 1 mg/ml, P. perlata showed significant in vitro alpha-glucosidase inhibitory activity with IC₅₀ value of 0.14 mg/ml followed by M. malabarica (0.64 mg/ml), I. verum (0.67 mg/ml), M. fragrans (0.85 mg/ml) and T. copticum (0.92 mg/ml). The DPPH free radical scavenging activity of the extracts at a concentration of 1 mg/ml was as M. malabarica (90.45%), M. fragrans (89.89%), I. verum (87.22%), P. perlata (76.70%) and T. copticum (38.14%). P. perlata showed the highest phenolic content (i.e., 118.5 mg gallic acid equivalents/g) followed by M. malabarica (84.13 mg gallic acid equivalents/g). M. malabarica showed the highest flavonoid content (i.e., 38.35 mg quercetin equivalents/g). Regular use of these spices may prevent postprandial rise in glucose levels through inhibition of intestinal alpha-glucosidase and may maintain blood glucose level through insulin secretagogue action.     

Properties and Applications of an Organic Fertilizer Inoculated with Effective Microorganisms

Summary

Research studies were conducted to elucidate the chemical, physical and microbiological properties of an organic fertilizer that was inoculated and fermented with a microbial inoculant (Effective Microorganisms or EM). The quality estimation methods employed addressed the mechanistic basis for beneficial effects of soil improvement and crop yield. Effective Microorganisms or EM was utilized as the microbial inoculant that is a mixed culture of beneficial microorganisms. Tests showed that the fermented organic fertilizer contained large populations of propagated Lactobacillus spp. Actinomycetes, photo-synthetic bacteria and yeasts; high concentrations of intermediate compounds such as organic acids and amino acids; 0.1% of mineral nitrogen mainly in the ammonium (NH₄ ⁺) form, and 1.0% of available phosphorus; and a C:N ratio of 10. The quality of the fermented organic fertilizer depends on the initial water content; addition of molasses as a carbon and energy source; and the microbial inoculant. The medium pH appears to be reliable fermentation quality criterion for producing this organic fertilizer. Beneficial effects of the fermented organic fertilizer on soil fertility and crop growth will likely depend upon the organic fraction, direct effects of the introduced microorganisms, and indirect effects of microbially-synthesized metabolites (e.g., phytohormones and growth regulators).     

Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage

The effect of part-baking and modified atmosphere packaging (MAP) on quality and microbial stability of part-baked flat bread (Sangak) was investigated. Part-baked Sangak bread was packaged in 100% CO₂, 50% CO₂:50% N₂, 25% CO₂:75% N₂ and air as a control and stored at 25 °C for 21 days. Color, firmness, moisture, density and microbiological analyses of the package breads were carried out at 3-day intervals during storage. No significant effect of MAP was found on moisture, color and texture during the storage of part-baked bread, while the total aerobic plate count (APC) and the mold and yeast count (M + Y) were dependent on the concentration of CO₂ in the package headspace. With increasing concentration of CO₂, microbial counts were decreased. Density of part-baked bread was also somewhat influenced by the MAP. The observed reduction in the density of control samples during storage was less than those in MAP. The results of the present study demonstrated that it is possible to prolong the shelf-life of Sangak bread from a few days to about 21 days by using bake-off technology (BOT) and MAP under high CO₂ concentration.     

Influence of spices on protein utilisation of winged bean (Prophocarpus tetragonolobus) and horsegram (Dolichos biflorus)

The influence of a mixture of eleven spices commonly consumed in India on the utilisation of protein from boiled winged bean (Psophocarpus tetragonolobus) and horsegram (Dolichos biflorus) was studied at 10 and 20 percent level of protein intake in experimental rats. Spices used in the mixture include red chillies (Capsicum annum), black pepper (Piper nigrum), coriander (Coriandrum sativum), cumin (Cuminum cyminum), garlic (Allium sativum), ajowan (Carum copticum), turmeric (Curcuma longa), caraway seeds (Carum carui) and fennel seeds (Foeniculum vulgare). Addition of this spice mixture at 1.5% level of the diet decreased the TD of both legumes, significantly only in the case of horsegram. A significant increase was observed in the BV of both the legumes at both levels of protein tested.     

玉米子粒携带真菌种群多样性分析

通过对我国辽宁、河北、河南、四川和广西5省区收集的88份玉米子粒携带的真菌种类进行检测,分离鉴定出12个属的真菌。结果表明：不同地区玉米子粒携带真菌的种类、分离频率有很大差异,引起玉米穗粒腐病的优势病原菌亦有差异,镰孢菌是玉米穗粒腐病的优势菌群。分离频率较高的还有青霉菌、曲霉菌、黑孢菌、木霉菌等。     

Chemical composition of indigenous wild herbs,spices, fruits,nuts and leafy vegetables used as food

Thirty wild fruits, nuts, herbs, spices and leafy vegetables were characterized and their chemical composition determined. Some of them were not only used for food, but for medicine in minor aliments by the natives. Results of the proximate analysis showed that on dry weight basis, the crude protein content ranged from 4.6 to 22.1 percent for spices and herbs, 3.2 to 43.1 percent for fruits and nuts, and 15.9 to 35.7 percent for leafy vegetables. The fat (ether extract) ranged from 7.5 to 36.0 percent for spices and herbs, 1.8 to 72.6 percent for fruits and nuts and 10.6 to 22.6 percent for leafy vegetables. Total carbohydrate content ranged from 34.6 to 71.9 percent for spices and herbs, 11.3 to 76.1 percent for fruits and nuts, and 24.6 to 51.4 percent for leafy vegetables. The wild fruits, nuts and leafy vegetables are high in ascorbic acid (Vitamin C.) Ascorbic acid content ranged from 18 mg/100 g dry sample to 113 mg/100 g sample for fruits and nuts, and 23 mg/100 g to 232 mg/100 g sample for leafy vegetables. The levels for peroxide value and free fatty acids (as percent oleic acid) of the spices are generally low indicating good storage stability of these plant materials. The flavour imparting essential oils (as percent oleoresin) content of the spices/herbs were fairly high and ranged from 0.1 to 5.2 percent.     

基于环介导等温扩增技术检测江苏省中部地区小麦赤霉病病菌的种群组成

为明确江苏省中部地区小麦赤霉病病菌的种群组成,于2017年在江苏省镇江市、扬州市和南京市采集小麦赤霉病样本151份,采用可特异性识别亚细亚镰孢、禾谷镰孢、黄色镰孢、藤仓镰孢、燕麦镰孢、木贼镰孢和拟轮枝镰孢的环介导等温扩增（loop-mediated isothermal amplification,LAMP）检测技术检测了样本中该7种镰孢菌的分布情况。结果表明,从151份样本中共检测出7种镰孢菌中的6种。其中,亚细亚镰孢为优势种,检出率达100%;藤仓镰孢和禾谷镰孢为次优势种,检出率分别为10%和6%;黄色镰孢、燕麦镰孢和拟轮枝镰孢检出率依次为2.6%、2.0%和0.6%。小麦赤霉病存在复合侵染现象,从单份发病样本中最多检测到3种致病菌。LAMP法可用于小麦赤霉病病菌与种群组成的快速检测。     

Occurrence and characterization of fungi and oomycetes transmitted via potting mixtures and organic manures

A study was conducted to investigate the most common fungal and oomycete pathogens introduced into farms in Oman via potting mixtures and organic manures. A total of 37 commercial types of potting mixtures (2 local and 35 imported from overseas), 4 commercial types of organic manures and 11 non-commercial types of organic manures were included in the study. Identification of the isolated species was based on morphological characteristics, except for the most common species which were further identified using sequences of the internal transcribed spacer region of the ribosomal DNA (ITS rDNA). Fusarium spp. (14%), Pythium aphanidermatum (3%), Alternaria spp. (5%), Helminthosporium spp. (5%) and Cladosporium spp. (3%) were recovered at different frequencies from samples of potting mixtures. Fusarium solani (40%) and Fusarium equiseti (47%) were recovered at high frequencies from samples of organic manures. Isolations from organic manures also yielded Pythium periplocum (7%), Rhizoctonia solani (7%), Fusarium lichenicola (7%), Helminthosporium spp. (27%) and Alternaria spp. (27%). Trichoderma spp., Penicillium spp., Aspergillus spp. and Rhizopus spp. were found to be common in samples of potting mixtures and organic manures. Investigating sensitivity to hymexazol among 9 isolates of F. equiseti and 13 isolates of F. solani revealed variations among different isolates. The EC₅₀ values ranged from 1 to over 1200 (avg. 192 μg ml⁻¹) for F. equiseti isolates and from 135 to 789 (avg. 324 μg ml⁻¹) for F. solani isolates, indicating presence of resistance to this important fungicide among some Fusarium isolates. This appears to be the first report of contamination with R. solani, P. periplocum, F. solani, F. equiseti and F. lichenicola of organic manures. This study appears to report for the first time F. lichenicola in Oman and appears to be the first report of occurrence of resistance to hymexazol among F. equiseti and F. solani isolates.     

Filamentous fungi in wrapped forages determined with different sampling and culturing methods

The use of wrapped forage bales with high dry‐matter (DM) content implies risk of fungal growth inside the wrapping, and impaired feed quality. Since fungi may be unevenly distributed in bales, the method of sampling can influence the outcome of the analysis. Three common sampling methods for detection of fungi in wrapped forage were compared: direct plating of visible mouldy patches on bale surfaces (Method I), direct plating of pieces of foliage from drilled core samples (Method II) and quantitative analysis dilution series of drilled core samples (Method III). All samples were cultured on two media at two temperatures. Samples were collected from 124 farms in Sweden and Norway. Using Methods I, II and III, fungi were detected on 52%, 77% and 56% of the farms respectively. Fifty‐two fungal species were identified using a combination of culturing and molecular methods. The most predominant species were Arthrinium spp., found on 55% of the farms, followed by Penicillium roqueforti at 48% of the farms. Incubation at 25°C resulted in higher numbers of all genera, except Aspergillus, compared to incubation at 37°C. The different methods of sampling and culturing did not identify the same fungal species within the same bale. Analysing one bale per farm resulted in detection of less than half the number of species compared to analysing three bales. Of the sampling and culturing methods compared, direct plating of drilled core samples cultivated at malt extract agar at 25°C performed best in terms of qualitative analysis of fungi species.     

The occurrence of Fusarium species and mycotoxins in Kenyan wheat

Freshly harvested wheat grain samples were collected during the 2004 growing season to determine the presence of head blight-causing Fusarium species. Fungal contamination was determined by isolation on agar media, while mycotoxin analysis was by direct competitive enzyme-linked immunosorbent assay (ELISA). The wheat grain samples were highly contaminated with fungi, especially Epicoccum, Alternaria and Fusarium species. The mean Fusarium infection rate varied from 13% to 18%, with the major head blight-causing species being Fusarium poae, Fusarium graminearum, Fusarium equiseti and Fusarium avenaceum. F. graminearum isolates were found to be highly virulent (79% disease severity) and significantly reduced kernel weight. Most grain samples were contaminated with mycotoxins, with a mean incidence rate of up to 75% for deoxynivalenol (DON) and 86% for T-2 toxin. Other mycotoxins detected were zearalenone and aflatoxin B1. Co-occurrence of DON, T-2 toxin and zearalenone was found in up to 35% of the samples. The results suggested the presence of Fusarium head blight and associated mycotoxins in Kenya. The presence of several mycotoxins, even at such low levels, could pose chronic adverse health effects to human and livestock fed on the contaminated wheat products.     

Internalisation of microbes in vegetables: microbial load of Ghanaian vegetables and the relationship with different water sources of irrigation

The occurrence of pathogens in the internal parts of vegetables is usually associated with irrigation water or contaminated soil and could pose risk to consumers as the internalised pathogens are unaffected by external washing. This study was carried out to assess the rate of internalisation of microbes in common Ghanaian vegetables. Standard microbiological methods were employed in microbial enumeration of vegetables collected at the market and farm levels, as well as irrigation water and soil samples. The overall mean counts of vegetables were 4.0 x 10(3) cfu g(-1); 8.1 x 10(2) cfu g(-1); 2.0 x 10(2) cfu g(-1); 3.5 x 10(2) cfu g(-1) for total bacteria, coliform counts, faecal coliform counts and yeast counts, respectively. The rate of internalisation of coliforms in vegetables irrigated with stream/well water was 2.7 times higher than those irrigated with pipe water. The mean coliform counts (4.7 x 10(7) cfu g(-1)) and faecal coliform counts (1.8 x 10(6) cfu g(-1)) of soil samples were similar to those of stream water suggesting both sources exerted similar contamination rates on the vegetables. Generally, there were no significant variations between the rates of internalisation of microbes at the market and farm levels at p < 05, indicating that internalisation of microbes in the vegetables mainly occurred at the farm level. The study has shown that microbial contamination of vegetables in Ghana is not limited to the external surface, but internal vegetable parts could harbour high microbial loads and pose risk to consumers. Safety practices associated with the commodity should therefore not be limited to external washing only. There is the additional need of heating vegetables to eliminate microbes both externally and internally before consumption.     

Pasture use and management strategies in the Ankole pastoral system in Uganda

The Bahima ethnic group have been crossbreeding autochthonous Ankole with Holstein‐Friesian cattle. Separate herds (pure Ankole and crossbreds) are common. A survey was conducted to characterize pasture utilization and management in the Ankole region to gain a better understanding of current and emerging practices. Herds are largely grazed by continuous stocking although there are efforts to establish paddocks. Factors considered for pasture allocation to cattle genotypes were high‐quality feed, limited shrubs/weeds and close proximity to homestead for 80, 80 and 30% of farmers, respectively. Cross‐bred cattle were kept on medium/high‐quality, and Ankole cattle on medium/low‐quality pastures. Pastures for cross‐bred cattle yielded 0·17 t ha^?1 more dry matter than pastures allocated to Ankole cattle. Crude protein (CP) content of Ankole pasture was significantly (P < 0·05) lower than CP of cross‐bred pasture (6·3% compared with 7·3%). Neutral detergent fibre content was similar (72·8% vs. 69·8%) for both pasture types. Farmers’ perceptions of indicator plant species were important for allocation of pasture. Hyparrhenia rufa, Brachiaria spp., Themeda triandra and Chloris gayana were identified as the preferred pasture species. Sporobolus pyramidalis and Cymbopogon afronardus were the most undesirable pasture species. Brachiaria spp. offers an opportunity for utilization as hay for dry season supplementation.     

THE EFFECT OF METHOD OF DETERMINATION OF ACID-DETERGENT FIBRE ON ITS RELATIONSHIP WITH THE DIGESTIBILITY OF GRASSES

The acid-detergent fibre (ADF) contents of 50 grass samples of known in vivo and in vitro digestibility were determined by hydrolysing with acid for 1, 2, 3,4, 5, and 6 h. The 50 samples used consisted of 6 Lolium perenne, 9 Cenchrus ciliaris, 15 Chloris gayana, 10 Digitaria spp., and 10 Setaria spp. Regression and residual standard deviations (RSD) were calculated for each hydrolysis time for each grass and for all 50 samples. Increasing the hydrolysis time decreased the RSD for Lolium perenne and Setaria, had no effect on Chloris gayana and Digitaria and increased the RSD for Cenchrus ciliaris regressions. For regressions based on all 50 samples die RSD varied between ±4.8 and 5.0 digestibility units with only minor differences between hydrolysis times. Correcting the ADF for contaminating ash generally increased the RSD. Changing the acid strength from the 10 N recommended by van Soest (8) did not lead to any major improvement in the RSD for regressions based on Cenchrus ciliaris, but with Setaria the RSD was reduced from ±2.8 to 1.7 digestibility units when 2N acid was used and hydrolysis was extended to 2 h. It was concluded that unless the optimum conditions for determining ADF for each grass are known then the in vitro technique provides digestibility estimates with a lower error.     

Impact of Bt-cotton on soil microbiological and biochemical attributes

Transgenic Bt-cotton produces Bt-toxins (Cry proteins) which may accumulate and persist in soil due to their binding ability on soil components. In the present study, the potential impacts of Bt- and non-Bt genotypes of cotton on soil microbial activity, substrate use efficiency, viable microbial population counts, and nutrient dynamics were studied. Two transgenic Bt-cotton genotypes (CIM-602 CIM-599) expressing cry1 Ac gene and two non-Bt cotton genotypes (CIM-573 and CIM-591) were used to evaluate their impact on biological and chemical properties of soil across the four locations in Punjab. Field trials were conducted at four locations (Central Cotton Research Institute-Multan, Naseer Pur, Kot Lal Shah, and Cotton Research Station-Bahawalpur) of different agro-ecological zones of Punjab. Rhizosphere soil samples were collected by following standard procedure from these selected locations. Results reveled that Bt-cotton had no adverse effect on microbial population (viable counts) and enzymatic activity of rhizosphere soil. Bacterial population was more in Bt-cotton rhizosphere than that of non-Bt cotton rhizosphere at all locations. Phosphatase, dehydrogenase, and oxidative metabolism of rhizosphere soil were more in Bt-cotton genotypes compared with non-Bt cotton genotypes. Cation exchange capacity, total nitrogen, extractable phosphorous, extractable potassium, active carbon, Fe and Zn contents were higher in rhizosphere of Bt-cotton genotypes compared with non-Bt cotton genotypes. It can be concluded from present study that the cultivation of Bt-cotton expressing cry1 Ac had apparently no negative effect on metabolic, microbiological activities, and nutrient dynamics of soils. Further work is needed to investigate the potential impacts of Bt-cotton on ecology of soil-dwelling insects and invertebrates before its recommendation for extensive cultivation.     

Effects of Different Sources of Fructans on Body Weight,Blood Metabolites and Fecal Bacteria in Normal and Obese non-diabetic and Diabetic Rats

Fructans contribute significantly to dietary fiber with beneficial effects on gastrointestinal physiology in healthy individuals and offer a promising approach to treating some diseases. Two experiments (Experiment 1 = rats with normal weight; Experiment 2 = obese rats) were developed to compare the effects of three fructan sources (Cichorium intybus L. Asteraceae, Helianthus tuberosus L. Asteraceae and Agave angustifolia ssp. tequilana Haw, Agavaceae) on body weight change, blood metabolites and fecal bacteria in non-diabetic (ND) and diabetic (D) rats. In Experiment 1 total body weight gain and daily feed intake in D and ND rats decreased (P < 0.05) with supplements of fructan. Only in D rats, blood glucose concentrations, fecal Clostrodium spp. counts, and liver steatosis decreased, while blood HDL concentrations and fecal Lactobacillus spp. and Bifidobacterium spp. counts increased due to fructans. In Experiment 2, total body weight gain and feed intake in ND and D rats were also decreased by fructans. In ND rats, fructan decreased blood glucose concentrations. In D rats, fructans from A. angustifolia ssp. tequilana decreased blood cholesterol and LDL and liver steatosis. For both ND and D rats, fecal Lactobacillus spp. and Bifidobacterium spp. counts were higher (P < 0.05) with fructan supplements.     

Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere

Calcium-enriched wholemeal bread packed in a modified atmosphere (60% CO₂, 40% N₂), was examined for stability and microbiological changes throughout 32-day storage. The product was still acceptable after 24 days at 20 ± 1 °C. At this time no microbiological changes were observed; however, there was a continuous decline in sensory quality, mainly due to deterioration of the texture. Crumb hardness increased, whereas its springiness and cohesiveness decreased. These observations were accompanied by physical and chemical changes characterized by a steady increase in acidity and a sharp decrease in blue value, especially at the beginning of storage. The first microbiological changes occurred only after 27 days of storage and were due to the growth of moulds and amylase-negative Gram-positive cocci, cocci-bacillus or bacillus. The principal component analysis showed that nearly 86% of the variance in ten considered variables could be represented by two new variables: PC1, defined by eating quality and physicochemical attributes, and PC2 defined mainly by chewiness. Three groups of stored bread were identified on the score plot. The first group, fresh and 3-day stored bread, was characterized by low hardness and sourness; the second, bread stored from six to twenty days, scored lower for overall sensory quality, low springiness, cohesiveness and blue value; and the third group, the product during the final stages of storage, exhibited a clear increase in chewiness and hardness and showed the first indications of microbial deterioration.     

An Evaluation of the Microflora Associated with Fermented African Oil Bean (Pentaclethra Macrophylla Bentham) Seeds During Ugba Production

The microorganisms associated with fermented African oil bean (Pentaclethra macrophylla Bentham) seed during ugba production was studied. Only bacteria were isolated from the ugba samples used. Although the bacteria included Bacillus spp., Lactobacillus spp., Staphylococcus spp., Micrococcus spp. and members of the family Enterobacteriaceae, only the Bacillus spp. were found to ferment African oil bean seeds to ugba. Bacillus spp. were the predominant microorganisms present, constituting over 95% of the total microbial population density. An increase in the number of Bacillus cells of about 2 log units daily, which attained a maximum density of log₁₀ 9.00 - log₁₀ 11.90 cfu/g after 3 days was observed. Contrarily, the Lactobacillus spp. increased minimally and attained a maximum value of log₁₀ 4.20 - log₁₀ 6.35 cfu/g within the same period. The Staphylococcus spp., Micrococcus spp. and the members of the family Enterobacteriaceae remained fairly steady in number for 24h, increased slightly till the 3rd day followed by exponential increases which attained maximum values of between log₁₀ 9.20 - log₁₀ 11.00, about the 7th day. Bacillus spp. cells also had the highest protease activities which were significantly (p < 0.05) higher than the values for the other bacterial isolates. The Bacillus spp. responsible for the fermentation of African oil bean seeds to ugba were identified as Bacillus coagulans, B. macerans, B. megaterium, B. pumilis and B. subtilis.