ABSTRACT
The noodles were fortified using ogiri and ugba, the fortified noodles was further cultured using spread plate method. The bacteria insolated include species of Bacillus, staphylococcus, Streptococcus, Proeteus, Pseudomonas, Micrococcus and Lactobacillus. The fungi species isolated include yeast, Aspergillums and Penicillin. The fortification of wheat flour with ugba and ogiri was also found to result in significant improvement in the proximate composition in which the protein, fat, fibre and ash contents were enhanced significantly. Finding shows that both the control wheat noodles and the fortified wheat noodles experienced bacteria proliferation during the six day storage period. This suggests possible early storage problems which may be due to poor packaging at ambient storage temperature.
TABLE
OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of content v
List of tables viii
List of figures
ix
Abstract x
CHAPTER
1
1.1 Introduction 1
1.2 Statement
of Problems 3
1.3 Aim 6
1.4 Objectives 6
1.5 Significance
of Study 6
CHAPTER 2
LITERATURE
REVIEW
2.0 General Overview of the Concept
Malnutrition
(Hidden
Hunger), Dietary Diversification and Food Fortification 7
2.1 Malnutrition 7
2.1.1 Symptoms
of malnutrition 9
2.1.2 Diagnosis of malnutrition 9
2.1.3 Treatment
of malnutrition
9
2.1.4 Dietary diversity 11
2.2 Noodles Fortification; Basic Principles 12
2.2.1 Public health benefits of fortification 14
2.2.2 Advantages
and limitations of food fortification as a strategy to combat
micro-nutrient malnutrition (MNM) 14
2.3 Wheat Noodles; Nutritional Profile and
General Facts 17
2.3.1 Triple
fortification of instant noodles in Nigeria 18
2.3.2 How to make noodles from wheat flour 18
2.4 Nutritional and Chemical Analysis Of Fermented Foods; Ugba And Ogiri 20
2.4.1 Food
Fermentation, Basic Principles, Nutritional And Health Benefits 20
2.4.1.1
Nutritional benefits 21
2.4.1.2
Health benefits 23
2.4.2 Pentaclethra macrophylla 25
2.4.2.2 Growth and Development 26
2.4.2.3 Pests and Diseases 26
2.4.2.5 Microorganism
involved in ugba fermentation: 26
2.4.2.6 Ugba Fermentation 27
2.4.2.7 Shelf life and Preservation of
Ugba 28
2.4.2.8 Uses/ Application of Ugba 29
2.4.2.9 Nutrient content and processing of African Oil bean seed,
(Panthaclethra
macrophylla) 30
2.4.3 OGIRI (Cucueropsis
mannii) BRIEF OVERVIEW AND PROCESSING 32
CHAPTER 3
3.0 MATERIALS AND METHODS
3.1 Sample Collection 34
3.2.1 Preparation of The Wheat Noodles (The
Unfortified Wheat Flour) 34
3.2.2 Fortification of the Wheat Flour And Sample
Preparation 35
3.2.3 Preparation of Media 35
3.2.4 Isolation of Bacteria and Fungi 35
3.3 Characterization of Isolates 37
3.3.1 Characterization of Bacterial Isolates 37
3.3.2 Characterization of Fungal Isolates 38
3.3.3 Identification of Isolates 38
3.3.4
Macroscopy Examination 38
3.3.5 Microscopy examination 39
3.4 Biochemical Reaction Test 39
3.4.1 Sugar Utilization Tests 39
3.4.2 Proximate Analysis 40
3.4.2.1
Moisture Content Determination 40
3.4.3 Ash Content Determination 40
3.4.4 Fat Content Determination 40
3.4.6 Determination
of Carbohydrate 41
3.4.7 Crude Protein Determination 41
3.4.8 Crude Fibre Determination 42
CHAPTER
4
4.0 RESULTS 43
CHAPTER
5
DISCUSSION
AND CONCLUSION
5.1 Discussion 50
5.2 Conclusion 52
REFERENCES
APPENDICES
LIST OF TABLES
Table
4.1 Shows the characteristics of
bacteria isolates in the samples 44
Table
4.2 shows the occurrence of
bacteria isolates in the stored samples 45
Table
4.3 Shows the occurrence of fungi
isolates in the stored samples. 46
Table
4.4 Shows the changes in bacteria
load of the noodles samples during storage 47
Table
4.5 Shows the changes in fungi
load of the noodles samples during storage 48
Table
4.6 Shows the proximate
composition of the noodles samples. 49
LIST OF FIGURES
Fig. 2.1 Explain
the process involved in the production of ugba
African Oil Bean Seed. 31
Fig.
2.2 Flow chart for the
production of ogiri 33
Fig.
3.1 Sketch of serial dilution
using the fortified and unfortified
noodles samples 36
CHAPTER 1
1.0 GENERAL OVERVIEW
1.1 INTRODUCTION
The
nutritional status of the population is one of the important factors in
determining the quality and productivity of a population, which in turn will
affect national productivity. In the long run, good nutritional status
contributes to the social and economic development of a nation. However, many
nutritional studies, particularly in developing countries, have indicated that
certain segments of the population suffer from one or more nutrient
deficiencies, which can have serious effects on their health and productivity.
The causes are many and varied. (WHO, 2006)
As
in many other developing countries, three major nutritional (especially
micronutrient) deficiencies are regarded as public health problems in Nigeria:
iodine- deficiency disorders, vitamin A deficiency, and iron deficiency anaemia.
The government of Nigeria has instituted programmes to cope with these three
deficiencies, one of which is a food-fortification programme. Food
fortification refers to the addition of micronutrients to processed foods. In
many situations, this strategy can lead to relatively rapid improvements in the
micronutrient status of a population, and at a very reasonable cost, especially
if advantage can be taken of existing technology and local distribution networks.
Since the benefits are potentially large.
Noodles are widely consumed throughout the world and
their global consumption is second only to bread. The instant noodle market is
growing fast in African countries, and is gaining popularity in Nigerian
market. Wheat flour which is usually used to make instant noodles is not only
low in fibre and protein contents but also poor in essential amino acid lysine,
(FAO, 2010).
Ugba
and ogiri have nutritive and calorific values, which make them necessary in
diets. They are good sources of proteins micro-nutrients, edible oils and fats.
The amount of energy provided by 1g of fat/oil when fully digested is more than
twice as many joules as do carbohydrates and proteins. Fats make a meal more
satisfying, enrich its flavour and delay the onset of hunger. For normal
functioning, the human body requires sufficient amount of protein. Unfortunately,
protein foods are in short supply and, therefore, not within the reach of low-income
households in Nigeria (Serdula, 2010).
Pentaclethra
macrophylla, after being processed in the local
way is cherished by many people, especially in the rural areas of the southern
part of Nigeria. It is prepared and eaten as oil bean "salad" or used
as a condiment in soup. The fatty acid composition and the essential amino acid
content have been reported (Achinewhu, 1982). However, the nutritive value of
the whole seed and its contribution to the nutrition of man has not been
thoroughly investigated. The mineral composition of the seed and chemical
parameters of the oil have not been reported. (Achinwehu, 200)
Food
fortification can be a very cost-effective public health intervention. However,
an obvious requirement is that the fortified food(s) needs to be consumed in
adequate amounts by a large proportion of the target individuals in a
population. It is also necessary to have access to, and to use, fortificants
that are well absorbed yet do not affect the sensory properties of foods. In
most cases, it is preferable to use food vehicles that are centrally processed,
and to have the support of the food industry (Ayelign et al., 2012).
Fortification
of food with rich micronutrient sources is a valid technology for reducing micronutrient
malnutrition as part of a food-based approach when and where existing food
supplies and limited access fail to provide adequate levels of the respective
nutrients in the diet. In such cases, food fortification reinforces and
supports ongoing nutrition improvement programmes and should be regarded as
part of a broader, integrated approach to prevent micronutrient malnutrition
(MNM), thereby complementing other approaches to improve micronutrient status.
(Loffi et al., 2003).
Fortification itself
refers to the practice of deliberately increasing the content of an essential
micronutrient, i.e. vitamins and minerals (including trace elements) in a food,
so as to improve the nutritional quality of the food supply and provide a
public health benefit with minimal risk to health (Murphy, 2001).
Because
of the increased awareness of the widespread prevalence and harmful effects of
micronutrient malnutrition, and in consideration of changes in food systems
(notably an increased reliance on centrally processed foods), and successful
fortification experiences in other regions, increasing numbers of developing
countries are now committed to, or are considering, fortification programmes.
With so much accumulated experience, the conditions under which food
fortification can be recommended as a strategic option for controlling
micronutrient malnutrition are now better understood. Its limitations are also
well known:
The present study is a contribution
to addressing the prevalence of micronutrient malnutrition in Nigeria through
fortification of wheat noodles using locally available components such as ugba and ogiri flour (Achimenwhu, 1991).
1.2 STATEMENT OF PROBLEMS
The
best way of preventing micronutrient malnutrition is to ensure consumption of a
balanced diet that is adequate in every nutrient. Unfortunately, this is far
from being achievable everywhere since it requires universal access to adequate
food and appropriate dietary habits. From this standpoint, food fortification
has the dual advantage of being able to deliver nutrients to large segments of
the population without requiring radical changes in food consumption patterns.
In fact, fortification has been used for more than 80 years in industrialized
countries as a means of restoring micronutrients lost by food processing, in
particular, some of the B vitamins, and has been a major contributory factor in
the eradication of diseases associated with deficiencies in these vitamins. Although
protein–energy malnutrition in Nigeria has lessened in severity over the past
10 years, deficiencies of certain micronutrients, such as iodine, irons, and vitamin
A, are still significant. Among the many control and prevention strategies that
have been implemented, fortification of industrially processed foods is now
emerging as potentially important, since a growing reliance
on
such foods by the Nigerians has arisen due to the country’s rapidly expanding
industrialized and cash-based market economy. One such food is the instant
noodle, which is acceptable, available, and affordable in Nigeria. (FAO/WHO,
2011).
Micronutrient
malnutrition has increased greatly over the last few years. One of the main
reasons for the increased interest is the realization that micronutrient
malnutrition contributes substantially to the global burden of disease. In
2000, the World Health Report1 identified iodine, iron, vitamin A and zinc
deficiencies as being among the world’s most serious health risk factors. In addition
to the more obvious clinical manifestations, micronutrient malnutrition is
responsible for a wide range of non-specific physiological impairments, leading
to reduced resistance to infections, metabolic disorders, and delayed or
impaired physical and psychomotor development. The public health implications
of micronutrient malnutrition are potentially huge, and are especially
significant when it comes to designing strategies for the prevention and
control of diseases such as HIV/AIDS, malaria and tuberculosis, and
diet-related chronic diseases. (WHO, 2000).
Poor dietary consumption in
developing countries is the cause of proliferating malnutrition prevalence. To
get rid of this malnutrition, ugba and ogiri will be one of the alternatives to
most, imported food supplies to treat malnutrition (Khawaja et al.,
2010). The diet of many rural and urban dwellers is deficient in protein and
high in carbohydrate. The implication is high incidence of malnutrition and
increase in dietary disease; a situation in which children and especially
pregnant and lactating women are most vulnerable (Khawaja et al., 2010).
The
high prevalence of cases of micronutrient malnutrition (hidden hunger),
especially in developing countries and the devastating effect it has lead to
this research on the nutritional composition and sensory pro In addition, the
increased consumption in industrialized countries (and increasingly in those in
social and economic transition) of highly-processed energy-dense but
micronutrient-poor foods, is likely to adversely affect micronutrient intake
and status.
More
than 2 billion people in the world today suffer from micronutrient deficiencies
caused largely by a dietary deficiency of vitamins and minerals. The public
health importance of these deficiencies lies upon their magnitude and their
health consequences, especially in pregnant women and young children, as they
affect fetal and child growth, cognitive development and resistance to
infection. Although people in all population groups in all regions of the world
may be affected, the most widespread and severe problems are usually found
amongst resource poor, food insecure and vulnerable households in developing countries.
Poverty, lack of access to a variety of foods, lack of knowledge of appropriate
dietary practices and high incidence of infectious diseases are key factors
that necessitated this research on the comparative analysis of wheat noodles
fortified with ogiri and ugba. (Pinnock et al., 2012)
The
increasing consumption of noodles has led to concerted efforts to explore the
feasibility of using instant noodles as a vehicle for micronutrient
fortification. While several technological and implementation challenges
remain, this food appears to have the potential to be an effective food vehicle
for micronutrient fortification.
1.3 AIMS
The aim of the present study is to
determine the microbial load of wheat noodles fortified with ugab and ogiri.
1.4 OBJECTIVES
- Isolation and
characterization of bacteria and fungi in wheat noodles fortified with
ugba and ogiri.
- Determine the
nutrient status, proximate composition of wheat noodles fortified with
ogiri and ugba.
- Determine the shelf
life and microbial count of wheat noodles fortified with ogiri and ugba
1.5 SIGNIFICANCE OF STUDY
At the end of this research, the
result will provide information to the health workers such as medical doctors,
government, the nursing mothers, pregnant and the general public on the nutritional
composition and wheat noodles fortified with ogiri and ugba.
This research is therefore designed
to better the lives of the children, vulnerable groups, the poor local
villagers, even the urban dwellers as it provides a cheaper, more nutritious
and healthier source of nutrition, invariably aimed at alleviating the rate of
malnutrition as it evaluates the nutritional composition and wheat noodles
fortified with ogiri and ugba.
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