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Pentaclethra is a small genus of trees from the tropics. They are in the family Fabaceae. They belong to the Mimosoideae of the subfamily Caesalpinioideae.
The name Pentaclethra is derived from Ancient Greek, penta meaning 'five', and cleithro meaning 'bolt', which alludes to the five imbricate and five joined at the base, characteristic of this genus.
Pentaclethra, popularly known as ugba (raw oil bean seeds ) in Africa, has great nutritional value. Proximate analysisOgueke, C. C., and Aririatu, L. E. (2004). Microbial and organoleptic changesassociated with ugba stored at ambient temperature.Nig. Food J.22, 133–140. of raw oil bean seed reveals that it is composed of proteins (36–42%), lipids (43–47%) and carbohydrates (4–17%) Odunfa, S. A., and Oyeyiola, G. F. (1985). Microbiological study of thefermentation of ugba. A Nigerian indigenous fermented food flavor.J. Plt.Foods6, 155–163.Njoku, H. O., and Okemadu, C. P. (1989). Biochemical changes during the naturalfermentation of the African oil bean for the production of ugba.J. Sci. FoodAgric.49, 457–465. doi: 10.1002/jsfa.2740490408 The high content of the essential amino acids makes the seed a potential source of protein.Achinewhu, S. C. (1982). Chemical and nutrient composition of fermentedproducts from plant foods.Nig. Food J.1, 115–117. Glutamic acid appears to be the largest amino acid contained in the seed and its fermented product. This could explain why pentaclethra (ugba) is often used as a flavoring agent for soups in southeastern Nigeria.
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