EFFECT OF FOOD SPICES ON THE MICROBIOLOGY AND NUTRITIONAL STATUS OF PALM WINE

ABSTRACT

 Effect of food spices on the microbiological and nutritional status of palm wine was assessed in this study. Five spices were used which includes ginger, garlic, alligator pepper, negro pepper and guinea pepper. Eight micro-organisms were obtained and they consist of six probable bacteria Genra which included Staphylococcus aureus, E. coli, Micrococcus sp, Bacillus sp and Streptococcus sp. Two other yeasts, namely Saccharomyceres and Candida were also isolated.  From this study it was also observed that the microbial isolates decreased as fermentation progresses both in the control and treated palm wine. Only Bacillus sp,  Lactobacillus sp and saccharomyces sp survived in the palm wine after fourteen days of fermentation out of the eight microbes present at day zero. The physico-chemical quality that may affect the microbial succession in palm wine as fermentation progresses is the temperature, pH, acidity, high sugar concentration, alcoholic content and water quality. After 14 days of fermentation, the sugar content of the palm wine treated with ginger was 0.310 g/ml, but after 14 days of fermentation, the sugar content of the palm wine treated with other spices dropped to 0.00 g/ml. The initial microbial load of ginger was 2.27 x 106 cfu/ml (day zero), but the count progressively decreased as fermentation progressed  on to 14th day to a count of 0.02 x 106 cfu/ml. This implies that treating palm wine with ginger can extend the shelf-life of the nutritional quality (sugar content) more than other spices used in the study.

TABLE OF CONTENTS

Cover Page                                                                                                                  

Title Page                                                                                                         i

Certification                                                                                                      ii

Dedication                                                                                                        iii

Acknowledgements                                                                                           iv

Table of Contents                                                                                              v

List of Table                                                                                                     ix

List of Figures                                                                                                   x

Abstract                                                                                                            xi

CHAPTER ONE: INTRODUCTION                                                 1

1.1   Aim and Objectives                                                                                   2

CHAPTER TWO: LITERATURE REVIEW                                     3

2.1 Palm Wine                                                                                                  3

2.1.1 Location of production                                                                              5

2.1.2 Processing                                                                                                6

2.2 Origin And Taxonomy Of Raphia Palm                                                        6

2.3 Palm Sap/Wine                                                                                            7

2.3.1 Nutrient composition                                                                                 9

2.3.2 Health implication                                                                        9

2.4 Microbiology Of Palm Wine                                                            10

2.4.1 Yeast                                                                                                       12

2.4.2 Bacteria                                                                                                    13

2.5 Antimicrobial Property Of Palm Wine                                                          13

2.6 Economic Importance Of Palm Wine                                                            14

2.7 Ginger  ( Zingiber Officinale)                                                                       15

2.7.1 Chemical Structure of Active Constituents                                     15

2.7.2 Mechanism of Action of Ginger in Diseases Management               16

2.7.3 Pharmacology                                                                                           17

2.7.4 Antioxidant activity                                                                                  18

2.7.5 Anti-Inflammatory Activity                                                                        19

2.7.6 Anti-tumour activity                                                                                  20

2.7.7 Anti-microbial activity                                                                              22

2.7.8 Anti-diabetic activity                                                                                 23

2.7.9 Neuroprotective effect                                                                               23

2.7.10 Gastroprotective effect                                                                            23

2.7.11 Hepato-protective effect                                                              24

2.7.12 Uses and Effectiveness                                                                25

2.7.13 Motion sickness                                                                          26

2.7.14 Nausea and vomiting                                                                               26

2.7.15 Arthritis                                                                                      26

2.7.16 Vascular conditions                                                                                 27

2.7.17 Dosage                                                                                                   27

2.8 Alligator Pepper (Aframomum Melegueta)                                        28

2.8.1 Economic Importance of Alligator Pepper                                      28

2.9 Garlic (Allium Sativum)                                                                                29

2.9.1 Economic Importance of Garlic                                                                 29

2.10  Negro Pepper (Xylopia Aethiopica)                                                            31

2.10.1 Economic Importance of Negro Pepper                                        31

2.11 Guinea Pepper                                                                                           32

2.11.1 Economic importance of guinea pepper                                        33

CHAPTER THREE: MATERIALS AND METHOD                         34

3.1 Source of Material                                                                                       34

3.2 Sampling and Sample Preparation                                                     34

3.2.1 Medium Preparation                                                                                  34

3.2.2 Preparation of Samples (Treatment)                                                           35

3.3 Analysis of palmwine                                                                                  35

3.3.1 Determination of pH                                                                                 35

3.3.2 Determination of Total Titrate Acidity                                                       35

3.3.3 Determination of Microbial Load                                                   36

3.3.3.1 Cultural Examination                                                                             37

3.3.3.2 Microscopic Examination                                                                       37

3.3.3.3 Gram Stain                                                                                            37

3.3.3.4 Lactophenol Cotton Blue Stain                                                    38

3.3.4 Biochemical Tests                                                                         38

3.3.4.1 Catalase Production Test                                                            38

3.3.4.2 Oxidase Test                                                                                          38

3.3.4.3 Coagulase Test                                                                           39

3.3.4.4 Citrate Test                                                                                            39

3.3.4.5 Methyl Red Test                                                                        39

3.3.4.6 Voges-Proskaurer Test                                                               40

3.3.4.7 carbohydrate Utilization Test                                                                  40

3.3.5 Determination of Sugar Content                                                     41

CHAPTER FOUR: RESULTS                                                                        42

4.1 Results                                                                                                        42

CHAPTER FIVE: DISCUSSION AND CONCLUSION                                 50

5.1 Discussion                                                                                                  50

5.2 Conclusion                                                                                      52

References                                                                                                        54

Appendix

LIST OF TABLES

                                                                                                                    Page

Table 4.1: Identification of bacteria isolates from Raphia palm wine

    sample                                                                                              43

Table 4.2: Identification of yeast isolates from Raphia palm wine samples            44

Table 4.3: Changes in the microbial load of spice treated palm wine

     during storage                                                                                  45

Table 4.4: Survival pattern of microorganism found in Raphia palm wine 46

  LIST OF FIGURES

                                                                                                                      Page

Figure 4.1: Changes in pH of spice treated palm wine during storage        47

Figure 4.2: Changes in the Titrimetric acidity of the spice treated palm

      wine during storage                                                              48

Figure 4.3: Changes in the sugar content of spice treated palm wine

     during storage                                                                                  49

CHAPTER ONE

INTRODUCTION

Palm wine is consumed throughout the tropics and appears as a whitish liquid produced by natural fermentation of the sap of Elaeis guineensis and Raphia hookeri (Uzogara et al., 1990; Uzochukuru  et al., 1991). The unfermented sap is clean, sweet, colourless syrup containing about 10 - 12% sugar, which is mainly sucrose (Bassir, 1962; Okafor, 1975a).Proximate analysis carried out on E. guineensis saps revealed the following ranges; 85.10–87.20% moisture, 0.05–0.23% crude protein, 0.20–2.25% fat, and 12.375–14.65% carbohydrate (Ikegwu, 2008).The freshly tapped sap is often drunk within 1–2 days either as fresh sap or palm wine. It may also be pasteurized and bottled or frozen at industrial level for longer storage or be processed into different  products such as caramel, sugar, spirit, or mixed fruit juice. However, palm wine without any heat treatment is the commonest form of the product in countries like Ghana and Nigeria, where it is served in ceremonies such as traditional festivals, weddings, and funerals. The dregs of palm wine containing yeast sediments and other particles are customarily reserved for the groom in the eastern part of Nigeria, because of the long-standing belief that it boosts male sexual- performance.

Generally, both brands of palm wine have several nutritional, medical, religious and social uses which have been reported elsewhere (Faparunsi, 1966; Odeyemi, 1977; Ikenebomeh and Omayuli, 1988; Uzogara et al., 1990; Iheonu, 2000), to have increasingly enhanced the demand for this natural product. Although attempts has been made towards the preservation and shelf-life extension of palm wine through bottling, use of chemical additives and addition of plant extracts have greatly affected the organoleptic quality of the product (Bassir, 1962; Okafor, 1975b; Odeyemi, 1977; Orimaiye, 1997; Iheonu, 2000; Nwokeke, 2001; Obire, 2005).This work is aimed at analysing the effect of spice which includes, Alligator pepper, Garlic, Ginger, Negro pepper and Guinea pepper on palm wine..

1.1   AIM AND OBJECTIVES

The aim of this project work is to ascertain the potency of the botanicals (spices) as bio-preservatives in improving the shelf-life and nutritional quality of palm wine. The objectives include specifically the following:

           1       Isolation and identification of microbes in palm wine.

2      Determining the effect of spices and heat on the microbiological quality of palm wine 

3      Determination of antimicrobial susceptibility pattern of the palm wine isolates

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