EVALUATION OF FERMENTED AFRICAN OIL BEAN “UGBA” FOR BACTERIA OF PUBLIC HEALTH IMPORTANCE

ABSTRACT

Evaluation of fermented African oil bean were conducted to establish the quality of fermented African oil bean consumed in Abia state. Microbial enumeration was done using Nutrient, MacConkey, Mannitol salt and Salmonella-Shigella agars aerobically. Ariam market had a total aerobic plate count of 6.8x105, Olokoro 5.9x105, Ahiaeke 6.6x105, and Ndoro market had 5.9x105 respectively. The bacterial isolates from fermented African oil bean included Staphylococcus aureus, Escherichia coli, Pseudomonas species, Bacillus species, Salmonella species. Result indicated a high prevalence of Staphylococcus aureus which revealed that the good sanitary practices in handling foods are still inadequate.

TABLE OF CONTENTS

Title page i

Certification                                                                                                               ii

Dedication                                                                                                                  iii

Acknowledgements                                                                                                   iv

Tableofcontents                                                                                                        v

Listoftables                                                                                                                 vi

Abstract                                                                                                                      vii

CHAPTER ONE : INTRODUCTION

1.0 Introduction 1     

1.1 Objectives of study 2

CHAPTER TWO : LITERATURE REVIEW

2.1 Botany of the African oil bean 3

2.2 Uses of the African fermented oil bean 4

2.2.1 Food uses 4         

2.2.2 Non food uses 5

2.3 Chemical composition of  “ugba” seeds 6

2.4 Production of ugba 7

2.4.1 Microorganisms associated with “ugba” 10

2.4.2 Physical changes during fermentation 11

2.4.3 Nutritional value of fermented “ugba” seeds 11

2.5    Microbial quality of fermented “ugba” 13

CHAPTER THREE: MATERIALS AND METHODS.

3.1 Collection of samples 14

3.1.1 Sterilization of materials 14

3.1.2 Media preparation 14

3.2 Sample preparation 14

3.3 Characterization and identification of test organism 15

3.3.1 Colony feature 15

3.3.2 Microscopic examination 15

i       Gram reaction 16

ii      Spore stain test 16

iii     Motility test 16

3.4   Biochemical examination 17

i       Catalase test 17

ii       Oxidase test 17

iii      coagulase test 17

iv        Carbohydrate test 18

v         indole test 18

vi        Methyl red 18

vii      Vogues proskeaur 19

CHAPTER FOUR: RESULT

4.0    Results 20

CHAPTER FIVE: DISCUSSION, SUGGESTION AND CONCLUSION

5.0   Discussion 27

5.1   Suggestion and conclusion 28

References 30                             

  TABLES LIST OF TALES PAGES

 1  The Total aerobic plate count of fermented African oil bean              21            

 2           The total coliform count (TCC) of fermented African oil bean          22

 3           The total Staphylococcus aureus of fermented African oil bean          23

 4            Biochemical characteristics of isolates   24

CHAPTER ONE

INTRODUCTION AND OBJECTIVES OF THE STUDY

1.0 INTRODUCTION

African oil bean (Pentaclethra macrophylla Benth) is a large leguminous woody plant that belongs to the family mimosoidae (Keay, 2002). it is frequently cultivated in forest areas with about eight (8) flat glossy brown edible seeds per pod. The plants grow both as wild and cultivated types. It is called “ugba” in Igbo while it is called Ukana by the Efiks. It is consumed by an estimated 15 million people in Eastern Nigeria, majority of whom are Igbos (Odunfa and oyeiola, 2002). The raw seed is a potential source of edible protein and calories containing  twenty (20) essential amino acids and essential acids.The oil makes up more than 80% of fatty acids (Onwuliri, 2004). Fermentation is  important processing method widely use to transform and preserves oil bean because of its low technology and energy requirement and the unique organoleptic qualities of the final products.The fermented oil bean can then be consumed as a snack or used as a condiment in soup mixes and local porridges. According to Enujiugha, (2003) food values are always determined by some perculiar characteristics which consumer satisfaction, compliance with legal standard organoleptic qualities, nutritional value and hygienic condition of the food. It has been reported in the United states that the number of food borne disease outbreaks and the number of cases of illnesses due to food pathogens have significantly increased in the last decades (Enujiugha, 2008). Illness due to pathogens is usually attributed to accidental introduction of pathogen during food preparation or handling processes. The organisms may grow and accumulate in the food during holding. Njoku et al (2005) reported that Bacillus species have the highest growth rate values throughout the fermentation proces,

suggesting that environmental conditions as well as conditions within the substrate are most conducive for the growth of Bacillus species. These species are important source of proteases and amylases (Fogarty, 2007.). Others studies (Obeta, 2001) reported the Isolation of these species of microorganisms: Micrococcus, Staphylococcus, Enterobacter, Proteus, Pseudomonas, Eschericha coli etc in fermented African oil bean seed.

The sources of these Microorganism involved in fermentation of the oil bean seed “Ugba” include water, air, utensil, wrapping materials (different leaves foil etc) and the producer. However, the highest microbial load comes from the leaves which are used in the wrapping of “ugba” (Ogueke, 2002). The activities of these microorganism result in desirable changes like flavour, texture, pH, taste temperature, aroma and moisture content and thus to the production of different end products in terms of quality. The microbial activities are affected by the environmental condition as well as the conditions within the substrate.

Fermented oil bean (ugba) as a ready to eat food is consumed by many people and there is need to investigate the public health implications of food contaminants. Bacteriological quality is a limiting factor in the effective marketing of these products.

Bacterial contamination result also from various unsanitary cultivation and marketing practices. This work therefore sets out to evaluate and characterize bacterial Isolates and then highlight the possible health significance of eating raw fermented African oil bean.

1.1 OBJECTIVES OF STUDY

To evaluate the Bacteriological quality of fermented African oil bean and indicate the bacteria of public health Importance.

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