COMPARISM OF MICROBIAL QUALITY OF LEAF AND POLYTHENE WRAPPED UGBA (PENTACLETHRA MACROPHYLA)

ABSTRACT

The microbial quality of leaf and polythene wrapped ugba samples obtained from Umuahia was compared in this study. Ten (10) samples; Six (6) wrapped in fresh leaves labelled LW 1-6 and four (4) samples wrapped in polythene bags labelled NW 1-4 were analyzed. Pour plate technique was used for colony count and enumeration while streak plate method was used for isolation of pure colonies. Seven (7) bacterial general were isolated from the leaf wrapped ugba sample while the seven (7) bacterial general were isolated from the polythene wrapped samples (Escherichia coli, Pseudomonas aeruginosa, Bacillus spp, Salmonella spp, Shigella spp, Proteus spp and Enterococcus spp). The total plate count ranged from 1.08 x 107 CFU/g to 9.80 x 107 CFU/g. The shigella spp had the highest occurrence (70%) while Enterococcus spp and Proteus spp had the lowest percentage occurrence (30%). This study reveals the diversity and microbial load in ugba wrapped with two different materials and shows that some organisms were isolated despite the difference in wrapping materials.

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgements iv

Table of contents v

List of Tables vii

List of figures viii

Abstract ix

CHAPTER ONE

INTRODUCTION 1

1.2 Aim and Objectives 3

CHAPTER TWO

LITERATURE REVIEW

2.1 Fermentation 4

2.1.1 Classification of fermented foods 4

2.1.2 Benefits of fermenting food 6

2.1.3 Microbial flora in fermented foods 7

2.1.4 Nutritional value of fermented foods 8

2.2 Ugba 9

2.2.1 Ugba fermentation 15

2.2.2 Preparation of ugba 15

CHAPTER 3

MATERIALS AND METHOD

3.1 Study Area 19

3.2 Collection of Samples 19

3.3 Sterilization of materials and preparation of culture media 19

3.4 Sample Preparation 20

3.5 Inoculation of Samples 20

3.6 Isolation of pure culture 20

3.7 Motility test 20

3.8 Gram staining 21

3.9 Biochemical Characterizations 21

3.9.1 Coagulase test 21

3.9.2 Catalase test 22

3.9.3 Oxidase test 22

3.9.4 Indole test 23

3.9.5 Methyl red test 23

3.9.6 Voges-Proskauer test 23

3.9.7 Citrate test 24

3.9.8 Triple sugar iron test 24

CHAPTER 4

RESULTS

4.1 Results 25

CHAPTER 5

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 Discussion 29

5.2 Conclusion 30

5.3 Recommendation 31

REFERENCES 33

CHAPTER ONE

INTRODUCTION

Fermentation is a chemical change in food brought about by enzymes from living microorganisms (Uzogara et al.,1990). Fermented foods are prepared from plant and animal materials by processes in which microorganisms play important role in modifying the substrate physically, naturally and sensorily (Njoku and Okemadu, 1989). Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes particularly amylases, protease, lipases, hydrolyze the polysaccharides, proteins and lipids to non-toxic products with flavors, aromas and textures pleasant and attractive to the human consumer (Steinkraus, 1996). Fermentation makes food palatable by enhancing its organoleptic properties; aroma, texture, taste and flavor (Chelule et al, 2010). These organoleptic properties make fermented foods more popular than the unfermented ones in terms of consumer acceptance (Osungbaro, 2009).

Fermentation plays important roles in food processing such as enrichment of the human dietary through development of a wide diversity of flavors, aromas and textures in food, preservation of food through production of acids, enrichment of foods with vitamins, proteins etc, detoxification of food and a decrease in cooking times and fuel requirements. Indigenous fermented foods were developed through traditional technologies which were preserved over the years in order to maintain their uniqueness and identity. Seed of legumes may account for 80% dietary proteins which are commonly used in fermented forms as condiments to enhance the flavor (Oniofiok et al, 1996).  

There are various plant seeds that are fermented and used as food in some rural and urban parts
of Nigeria, among which is ‘ugba’ from African oil bean (Pentaclethra macrophylla).

 Ugba (or Ukpaka as it is called in Igbo language), popularly called African salad, is a ready-to-eat food, which is produced by the fermentation of African oil bean seeds (Pentaclethra macrophylla, Bentham). African oil bean seed is from a woody plant predominant in the rain forest areas of West and Central Africa belonging to the family Leguminosaea, sub-family Mimosoidae (Keay, R.W. 1964). Ugba is a proteinaceous delicacy consumed by millions of people in the South-Eastern zone of Nigeria (Njoku and Okemadu, 1989).The fermented product is rich in fats, protein and carbohydrate (Oboh and Ekperigin, 2004). It is obtained by a solid state fermentation of the boiled, shredded seed of African oil bean tree (Pentaclethra macrophylla Benth). It is an essential food item for various traditional delicacies where it is mixed with slices of boiled stock fish (ugba and okporoko). Ugba as a source of protein in developing countries of the world and Africa in particular is of primary importance because it is cheap and available. Fermented seeds are not just palatable but serve as a delicacy amongst consuming regions where it is consumed and garnished with other vegetables or staples. Consumption of fermented ugba seeds could bridge the prevailing protein energy malnutrition (PEM) – marasmus in developing countries (Enujiugha and Akanbi, 2008).

Microbial proliferation of ugba is introduced through the air, water, utensils, leaves used in wrapping them. Traditionally, during keeping of fermented African oil bean, some local leaves are used to package the product and allowed to ferment for some days (about 3-5 days), depending on the location and locality. Examples include Banana/Plantain leaves i.e. Musa sapentium, Musa paradisiaca, Cola nitida and Thaumatococcus danielli leaf, Akwukwo Ugba (Alchornea laxiflora Benth leaves), ororompo leaves (Mallotus oppitifolus Mull), cocoyam leaf (Xanthosoma sagittifolium). Recently, polythene wrappers have been added to the list.

Since the type of leaves used in wrapping “Ugba” may vary from place to place, it implies that
different microorganisms maybe responsible for the fermentation. Lactic acid bacteria and yeast
are responsible for most of these fermentation (Adenike et al, 2007; Adeleke and Abiodun,
2010), thus resulting in different flavors and aroma. Diverse groups of bacteria comprising species of Bacillus, Micrococcus, Leuconostoc, Staphylococcus and Enterobacteriaceae have been reported by various authors (Enujiugha and Badejo, 2002; Obeta and Ugwuanyi, 1996; Anosike and Egwuatu, 1981; Odunfa, 1981) as contributing to the individual fermentations. The weight of microorganisms in the food is usually small, but their influence on the nature of the food, especially in terms of flavour and other organoleptic properties is profound.

1.2 Aim and Objectives

This work is aimed at comparing the microbial load and nutritional qualities of leaf wrapped and polythene wrapped Ugba sold in Umuahia

The objectives of the study are to:

· Isolate, characterize and identify organisms from leaf and polythene wrapped ugba samples

· Determine the microbial load of leaf wrapped and polythene wrapped ugba samples

· Compare the microbimes of leaf wrapped and polythene wrapped ugba samples.

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