ABSTRACT
Microbiological analysis of different locally fermented African oil bean seeds (Pentaclethra macrophylla Benth) sold in three markets in Isuochi was carried out and compared. The microorganisms were isolated and identified based on their microbiological characteristics. The bacterial isolates obtained were Bacillus, Staphylococcus, Streptococcus, Proteus and Lactobacillus species. The fungal isolates obtained were Aspergillus, Yeast, Penicillum, Rhizopus and Fusarium species. The bacterial load of the fermented African oil bean seeds from Orie Ngodo ranged from 11.33 x 104 to 21.33 x 104 cfu/g, those from Eke Amuda ranged from10.33 x 104 to 15.00 x 104 ± 1.0cfu/g while those from Afor Umuaku ranged from 11.33 x 104 to 12.67 x 104 ± 2.08cfu/g. In Orie Ngodo, the fungal load was in the range of 4.33 x 102 to 8.00 x 102 cfu/g. Those from Eke Amuda ranged from 3.00 x 102 to 5.33 x 102 ± 1.52 cfu/g, while those from Afor Umuaku ranged from 3.33 x 102 to 5.33 x 102 ± 1.52 cfu/g respectively. Bacillus and Staphylococcus species were the most prominent among the bacterial isolates from ugba samples from the different markets. The microbial load represents a potential health risks and therefore, proper handling of the African oil bean seeds from the producers to the market and subsequently to the consumers is advised for food safety.
TABLE OF CONTENTS
TITLE PAGE I
CERTIFICATION II
DEDICATION III
ACKNOWLEDGEMENTS IV
TABLE OF CONTENTS V
LIST OF TABLES VIII
LIST OF APPENDICES IX
ABSTRACT X
CHAPTER ONE
1.1 INTRODUCTION 1
1.2 FOOD
CONTAMINATION 2
1.3 AIM 3
1.4
OBJECTIVES 3
CHAPTER TWO
2.1 LITERATURE REVIEW 4
2.2 FERMENTED AFRICAN OIL BEAN SEED (UGBA) 4
2.3 NATURE
OF AFRICAN OIL BEAN SEED 4
2.4 PREPARATION OF AFRICAN OIL BEAN SEED (UGBA) 5
2.5 NUTRITIONAL
VALUE OF AFRICAN OIL BEAN SEEDS 7
2.6 MEDICINAL
USES OF AFRICAN OIL BEAN SEED 8
2.7 FLAVOUR COMPONENTS OF AFRICAN OIL BEAN SEED 8
2.8 PACKAGING OF AFRICAN OIL BEAN SEED 9
2.9 FERMENTING MICROORGANISMS AND CHEMICAL
CHANGES DURING
UGBA PRODUCTION 10
2.9.1 MICROORGANISMS IN UGBA FERMENTATION 10
2.9.2 CHEMICAL CHANGES DURING UGBA FERMENTATION 11
2.10
TOXICOLOGY OF AFRICAN OIL BEAN SEED 11
2.11 MICROBIOLOGICAL SAFETY OF AFRICAN OIL BEAN SEED 12
CHAPTER THREE
3.1 MATERIALS
AND METHODS 14
3.2 SAMPLE
COLLECTION 14
3.3 MEDIA PREPARATION 14
3.4 COLONY
FEATURES 14
3.5 BIOCHEMICAL
TESTS 15
3.5.1 CATALASE TEST 15
3.5.2 COAGULASE TEST 15
3.5.3 CITRATE TEST 15
3.6 IDENTIFICATION
OF BACTERIAL ISOLATES 16
3.7 IDENTIFICATION OF FUNGAL ISOLATES 16
3.8 STATISTICAL ANALYSIS 16
CHAPTER FOUR
4.1 RESULTS 17
CHAPTER FIVE
5.1 DISCUSSION,
CONCLUSION AND RECOMMENDATIONS 23
5.2 DISCUSSION 23
5.3 CONCLUSION 24
5.4 RECOMMENDATION 25
REFERENCES
APPENDICES
List
of tables
Table Title Page
1 Amino acid content
g/100g protein of African oil bean seed 6
2 Microbial
load of fermented African oil bean seeds sold at Isuochi markets 18
3 The occurrence of
bacteria isolates in fermented African oil bean seeds sold at Isuochi markets 20
4 Occurrence of fungi isolates in
Fermented African oil bean seeds sold at markets of Isuochi 22
LIST
OF APPENDICES
Appendix Title Page
I Occurrence of bacteria isolates in
locally fermented ugba sold around
Isuochi markets 30
II Occurrence of fungi isolates in
locally fermented ugba 31
III Fungi load of different locally fermented ugba sold around
Isuochi markets 32
IV Bacteria load of different locally fermented ugba sold
around Isuochi markets 33
V Characteristic features of bacteria isolates 34
CHAPTER
ONE
1.1 INTRODUCTION
A large variety of fermented food products are produced
and consumed around the world. Fermentation serves to preserve raw foods and
increases the diversity of available food products (Motarjemi, 2002; Ross et al., 2002). Cereals, oil seeds, milk,
fish, meat and vegetables are raw foods that are fermented world-wide (Iwuoha
and Eke, 1996; Lee, 1997). As part of the human diet, fermented foods can play
an important role in maintaining a healthy intestinal tract and increase the
acceptability of diary products to lactose in tolerant individuals (Bernardeau et al., 2008; Brown-Esters et al., 2012). In Africa, food
fermentation is especially helpful to prevent malnutrition among infants and
also to detoxify raw foods such as cassava which contain harmful chemicals
(Edijala et al., 1999; Holzapfel,
2002). Today, most fermented food products in developed countries are produced
commercially in large quantities though standardized and well controlled
production processes. This usually occurs through fermentation which is
initiated by adding defined starter cultures and results in high quality
end-products which are consistently safe for consumption (Caplice and
Fitzgerald, 1999). In Africa fermented foods are still frequently prepared in
small quantities using traditional methods by rural communities through
spontaneous fermentation or by adding a small amount of previously fermented
product as a starter (Oyewole, 1997).
Fermentation in food processing is the processing is the
process of converting carbohydrates to alcohol or organic acids using micro
organisms- yeasts or bacteria-under anaerobic conditions. Fermentation usually
implies that action of microorganisms is desired. The science of fermentation
is known as zymology or zymurgy. Food fermentation serves five main purposes:
·
To enrich the diet
through development of adversity of flavors, aromas, and textures in food
substrates.
·
To preserve substantial
amounts of food through lactic acid, alcohol, acetic acid, and alkaline fermentations.
·
To enrich food substrates
with protein, essential amino acids and vitamins.
·
To eliminate
antinutrients.
·
To reduce cooking time
and the associated use of fuel.
1.2 Food contamination
Food contamination is generally defined as foods that
are spoiled and tainted because they either contain micro organisms such as
bacteria or parasites, or toxic substances that make them unfit for
consumption. A food contaminant can be biological, chemical or physical in
nature, with the former being more common. These contaminants have several
routes throughout the supply chain (farm to fork) to enter and make a food
product unfit for consumption. Bacillus
cereus, campylobacter jejuni, clostridium botulinum, C. perfrigens, pathogenic Escherichia coli, Listeria monocytogenes,
Salmonella spp, Shigella spp, pathogenic Staphylococcus aureus, Vibrio cholera, V. parahaemolyticus, V.
vulnificus and Yersina entero
colitica are common bacterial hazards (a type of biological contaminant).
Chemical food contaminants that can enter the food supply chain include
pesticides, heavy metals, and other alien chemical agents.
The World Health Organization (WHO) has recognized food
contamination as a global challenge in several documents and reports (Fukuda,
2015). It is clearly acknowledged in a statement “food contamination that
occurs in one place may affect the health of consumers living on the other side
of the planet.” (10 facts on food safety). In fact, a vast majority of people
experience a food borne or water borne disease at some point in lives worldwide.
Therefore, consumption of contaminated foods cause illness in millions of
people and many die as a result of it.
1.3 Aim
The aim of this work is to comparatively determine the
microorganisms present in different ugba sold around Isuochi markets.
1.4 Objectives
·
Isolation and
identification of the microorganisms involved in the fermentation of different
local African oil bean seeds.
·
Comparison of the
microorganisms involved in the fermentation of different local African oil bean
seeds.
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