Thesis Abstract

Thesis Overview

<p> </p><p><strong>&nbsp;INTRODUCTION</strong></p><p>Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Igbo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth).The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.Pentaclethra macrophylla Benth is a large woody plant abundant in the rain forest areas of west and central Africa. It’s origin in Nigeria is believed to be around 1937 (Ladipo, 1984); where it is found in the South Nigeria, (Mbajunwa et al., 1998).―Ugba‖ Pentaclethra macrophylla Benth belongs to the Family Leguminosae and sub-family Microsoideae (Keay, 1989 and NFTA, 1995). Ugba seeds are irregular and oval; they are flat, black and hard pods. It is composed of oil, protein and small amounts of carbohydrate (Obeta, 1982).</p><p><strong>1.1 AIM AND OBJECTIVES</strong></p><p>(i) To determine the concentration of Malondialdehyde (MDA, which indicates the peroxidation status) and(ii) The activity of Catalase (a marker of antioxidant status) in the serum of rats fed graded doses of African oil bean seed meal</p> <br><p></p>