ABSTRACT
Ugba is the Ibo name of the fermented African Oil bean seeds (Pentaclethra macrophylla). It is a traditional food condiment generally produced by natural fermentation and it is important and a cheap source of protein for people whose staple foods are deficient in protein.
The study was carried out to determine the microbial and organoleptic changes associate with Ugba when stored at ambient temperature.
The oil bean seed (Pentaclethra macrophylla) Ire subjected to a four day (96hmy) spontaneous fermentation to produce the Ugba used for the study of its microbial and organoleptic changed when stored at ambient temperature. The bacterial isolates recovered Ire Bacillus spp, Lactobacillus spp, Staphylococcus aureus, Escherichia coli, Proteus spp, Pseudomonas spp while Rhizopus spp, Aspergillus spp, Candida spp, Fusarium spp and Saccharomyces spp (yeast) Ire the fungal isolates recovered. During the fermentation Bacillus and Lactobacillus Ire predominant and persisted throughout the fermentation whereas Proteus, Esherichia coli and Pseudomonas spp Ire lost after 48hmys of fermentation a nd Staphylococcus aureus was last after 72hmys of fermentation. During fermentation it was observed that Bacillus was proteolytic and persisted throughout the fermentation process hence Ugba is considered a highly rich in protein. Fermentation improved the proximate composition of the Ugba sample. The protein content increased from the initial 18.44% to 27.64% on day four of the study. An increase from 20.63% of fat to 24.83% was recorded while crude fibre decreased from 4.33% at production time to 2.66% on the fourth day of fermentation. Progressive decrease in the Ash content and carbohydrate content was found in the result whereby Ash content had values ranging from 2.31% ( Day 1) to 1.60% ( Day 4) and carbohydrate decreased from 26.98% ( Day 1) to 5.35% (Day 4). Sensory evaluation of the Ugba based on the organoleptic properties was most acceptable to the panelists at storage for 2 and 4 days after fermentation with mean acceptability scores of 7.13, and 7.10 respectively on a 9 point hedonic scale, the least acceptable Ire firstly prepared Ugba that was stored for 24hmys and after 8days of storage, it is therefore advisable that consumers of Ugba should maintain the optimal storage of a maximium of 7 days.
TABLE OF CONTENTS
Certification
ii
Dedication
iii
Acknowledgements
iv
Table of contents v
List of tables viii
List of Figures
ix
Abstract x
CHAPTER ONE
1
1.0 INTRODUCTION
1
1.1Background of studies 1
1.2 Aim of study
3
1.3 Objectives of study 3
CHAPTER TWO
5
2.0 LITERATURE REVIEW
2.1 Origin and description of Ugba tree
5
2.2 Preparation
of Ugba
5
2.3 Microorganisms associated with ugba fermentation
6
2.4 Microbiological safety of Ugba
7
2.5 Packaging of Ugba
8
2.6 Nutritional changes associated with fermentation
of African oil bean seeds 9
2.8 Chemical
composition of the seeds
11
2.8.1 Fatty acid composition of African oil bean
seeds
11
2.9 Flavor composition of Ugba
12
2.10 Health
importance of Ugba
13
2.11 Toxicology
of Ugba
13
CHAPTER THREE
16
3.0 MATERIALS AND METHODS
16
3.1 Sample collection 16
3.2 media used and
preparation 16
3.3 Laboratory preparation 16
3.4 Microbial analysis of Ugba 17
3.5 storage and organoleptic studies of ugba
17
3.6 Enumeration and statistical analysis of
organisms
18
3.7 Identification and characteristics of
isolates
18
3.7.1 Bacterial
identification
19
3.7.2 Indole test
19
3.7.3 Coagulase test
19
3.7.4 hydrogen sulphide test
19
3.7.5 Sugar utilization test 20
3.7.6 Citrate utilization test
20
3.7.7 Motility test 21
3.7.8 Gram stain reaction
21
3.7.9 Spore formation test
3.8 Fungal identification
22
3.9
Proximate analysis boiled and fermented Ugba
22
3.9.1 Moisture content determination 22
3.9.2 Crude fibre content determination
23
3.9.3 Protein content determination 24
3.9.4 Fat content determination
25
3.9.5 Ash content determination 26
3.9.5 Carbohydrate content determination
27
3.10 Sensory evaluation 28
CHAPTER FOUR
4.0 RESULTS
CHAPTER FIVE
5.0 DISCUSSION
5 .1 conclusion
References
LIST OF TABLES
Tables Title Page
4.1: Morphological identification of the
bacteria isolates of the Ugba
sample 30
4.2: Morphological identification of the
fungal isolates from the Ugba
sample 31
4.3: Bacteria succession in Ugba during storage 32
4.4:Fungi succession in Ugba during storage 33
4.5: Proximate composition chart 34
4.6.1: Sensory evaluation of the Ugba sample (Day1) 35
4.6.2:
Sensory evaluation of the Ugba
sample (Day2) 36
4.6.3:
Sensory evaluation of the Ugba
sample (Day3) 37
4.6.4:
Sensory evaluation of the Ugba
sample (Day4) 48
4.7: Mean scores of the sensory
evaluation o the Ugba sample 49
CHAPTER ONE
1.0 INTRODUCTION
Legumes
and oil bean seeds used for the production of condiments in Africa are edible
in their natural state. They contain some anti-nutritional factors especially
indigestible oligosaccharides and phytate Fermentation impact a desirable
change by reducing anti-nutritional factors and increasing digestibility.
Fermentation
of African oil bean seed involves the traditional technique of natural
fermentation with microbial flora of substrate composition. The major aim of
fermentation is to extend shelf life, inhibit spoilage and pathogenic
microorganisms, impacts desirable sensory qualities, with improved nutritional
value and digestibility. The capacity to preserve food is directly related to
the level of technological development. The slow progress in upgrading
traditional food processing and preservation techniques in West Africa have
contributed to food and nutrition insecurity in the sub-region, Ike and
Emeka-Ike (2016). Traditional technologies of food processing and preservation
are part of the peoples culture and could date back to thousands of years ago,
unlike the automated machine-processed and other modern technology industries
have long preceded any scientific invention. Indeed, simple, low-cost,
traditional food processing techniques are the bedrock of small-scale food
processing enterprises in West Africa and their contributions to the economy
are enormous.
During
the fermentation process, Bacillus
subtilis plays a role in modifying the substrate biochemically,
nutritionally and organoleptically. (Njoku et
al., 1990). Although the predominant species responsible for Ugba fermentation is Bacillus subtilis, other species like B. pumilus, B. megaterium, B. lichenformis
have also been found (Diawara et al.,
1998).Ugba production is locally done
through a mixed wild bacteria fermentation of the sliced, boiled and soaked
African oil bean seeds. Microbial production of Ugba is introduced through the air, water, utensil, banana leaves
or the handler, no starter culture is used for traditional method.
Diverse
groups of bacteria comprising species of Bacillus,
Micrococcus, Leuconostoc, Staphylococcus and Enterobacteria have been
reported by various authors (Enujiugha and Badejo, 2002) (Obeta and
Ugwuanyi,1996) as contributing to the
individual fermentations. The unfermented seeds are known to harbor a
variety of microbial species such as Aspergillus,
Staphylococcus, Micrococcus, Penicillium,
and Bacillus. However, it is believed
that only bacteria species are involved in the fermentation of the seeds
(Obeta, 1983). Other species disappear in the course of fermentation. This was
confirmed by Olasupo et al., 2016. Who noted that no fungi or
yeast has been implicated in the fermentation of Ugba.
The
fermentation of Ugba is by mixed
fermentation carried out spontaneously through proteolysis by a number of
microorganisms such as Micrococcus species,
Lactobacillus species, Staphylococcus species, Leuconostoc mesenteroides,
Proteus species and Escherichia coli (Mbata
and Orji, 2008). Published studies on the microbiology of the fermentation of
African oil bean seeds have identified Bacillus
species as the major microorganisms responsible for its fermentation. Also
(Ogueke, and Ariratu, 2004) noted that Bacillus
and Proteus species are proteolytic,
so they dominate the fermentation process and therefore are responsible for the
observed increase in free amino acids (FAA) that are always recorded during
production of the product. The major problem with the fermented oil bean seed (Ugba) is the restricted availability due
to its very short shelf life.
A
major important value in the use of fermented oil seed (Ugba) is in addressing protein energy malnutrition (PEM) issues and
the case of its adoption by local producers. In spite of the improved
nutritional value and its role in bridging the prevailing protein energy
malnutrition Z(PEM) – marasmus among the vast populace of developing countries,
there have been cases of associated health hazards emanating from its
consumption (Ike and Emeka-ike, 2016). This could be traced to poor processing
practices, packaging, handling and storage of the fermented Ugba. Ugba is currently gaining wide acceptance and consumed all round
Nigeria, as well as West African sub region Anyawu et al., (2015). It has been recommended to be a good source of low
cost palatable protein and has a great potential to serve a general condiment
for the food like Okra soup.
1.1 AIMS OF STUDY
The
aim of the present study is to determine the microbial and organoleptic changes
associated with Ugba stored at
ambient temperature.
1.2 OBJECTIVES OF THE
STUDY
Specific
Objectives include to;
1. Isolation and Identification of the microbial
and organoleptic changes of locally sold Ugba.
2. To
determine the microbiological analysis of Ugba
stored at ambient temperature
3. To
determine the organoleptic changes of Ugba
stored in ambient temperature.
At
the end of this work, microorganisms, their contributions which contribute to
the organoleptic properties of Ugba
and compounds produced, which contribute to Ugba
flaour will be known. This will not only help to produce starter cultures of
microorganisms responsible for the organoleptic properties of Ugba but will also help to produce Ugba
with consistent organoleptic properties.
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