MICROBIAL AND ORGANOLEPTIC CHANGES ASSOCIATED WITH UGBA (PENTACLETHRA MACROPHYLLA) STORED AT AMBIENT TEMPERATURE

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

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                                                     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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