MICROBIAL QUALITY OF FERMENTING BREADFRUIT

ABSTRACT

The contributions of microorganisms in deterioration of African breadfruit during storage was investigated in this study. Matured breadfruit of seeded variety of African breadfruit (Artocarpus altilis) was stored under room temperature and morphological changes observed at 24hrs interval. Spoilage of breadfruit was observed after 72hrs with microbial growth. The study thus revealed that microorganisms play a substantial role in the spoilage of African breadfruit. Strains of Aspergillus spp., Penicillium spp., Molinia spp., Yeast, Rhizopus spp.  and Fusarium spp. were isolated as fungal spoilage organisms. Bacillus spp., Pseudomonas spp., Staphylococcus spp., Streptococcus spp., Escherichia coli and Proteus spp. were isolated as bacteria spoilage organisms.

TABLE OF CONTENTS

Title page                                                                                                                    i

Declaration                                                                                                                 ii

Certification                                                                                                                iii

Dedication                                                                                                                  iv

Acknowledgements                                                                                                    v

Table of contents                                                                                                        vi

List of tables                                                                                                               viii

Abstract                                                                                                                      ix

CHAPTER ONE: INTRODUCTION

1.1       Aims and objectives                                                                                       2

CHAPTER TWO: LITERATURE REVIEW

2.1       African breadfruit (Treculia africana)                                                           4

2.2       African breadfruit varieties                                                                            7

2.3       Profile of African breadfruit                                                                           8

2.4       processing and preservation of African bread fruit (Treculia africana)         10

CHAPTER THREE: MATERIALS AND METHODS

3.1       Collection of sample                                                                                       13

3.2       Media used                                                                                                      13

3.3       Sterilization                                                                                                    13

3.4       Microbiological analysis                                                                                13

3.5       Isolation of microbe using plating technique (spread plate methods)         14

3.6       Plate count                                                                                                      15

3.7       Identification of bacteria                                                                                15

3.8       Gram staining                                                                                                 15

3.9       Catalase test                                                                                                    16

3.9.1    Coagulase Test                                                                                               16

3.9.2    Indole Test                                                                                                      16

3.9.3    Methyl Red Test                                                                                             17

3.10     Determination of prevalence                                                                          17

3.11     Statistical analysis                 

CHAPTER FOUR: RESULTS                                                                                 18

CHAPTER FIVE: DISCUSSION AND CONCLUSION

5.1       Discussion                                                                                                       26

5.2       Conclusion                                                                                                      26

References                                                                                                      28

LIST OF TABLES

Table                                      Title                                           Page                                  

1:         Biochemical test and gram reaction                                                   20       

2:         Morphological Features of Fungi                                                       21

3:         Bacterial Load of Fermenting Breadfruit Pulp and Seed                   22

4:         Fungal Load of Fermenting Breadfruit Pulp and Seed                      23

5:         Occurrence of Bacteria                                                                       24

6:         Occurrence of Fungi                                                                           25

CHAPTER ONE

INTRODUCTION

Numerous food products owe their production and characteristics to the fermentative activities of microorganisms. Many foods, such as cheese, sauerkraut and fermented sausages, are preserved products, in that their shelf life is considerably extended over that of the raw materials from which they are made. In addition to being made shelf-stable, fermented foods have aroma and flavour characteristics that result directly or indirectly from the fermenting organisms (Steinkraus, 2002). Fermented foods have been with us since humans arrived on earth and they will be with us far into the future  As they are the source of alcoholic foods/beverages,  vinegar, pickled vegetables, sausages, cheeses, yogurts,  vegetable protein amino acid/peptide sauces and pastes with meat-like flavours, and leavened and sour-dough breads. Breadfruit is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia, Pacific Ocean Islands and also in the tropics such as Malaysia and Nigeria. Its name is derived from the texture of the cooked fruit, which has a potato-like flavour, similar to fresh-baked bread. African breadfruit (Treculia africana) is an important food crop in Nigeria. Some varieties have been studied and are appreciated for their nutritional properties because they are rich in carbohydrates, lipids and proteins (Rincon et al., 2004). Breadfruits just like some other legumes have been known to contain some anti-nutrients which interfere with digestive processes and prevent efficient utilization of their proteins. Some of these are protease inhibitors, heamagglutinin, lectins, saponins and flatulence factors (Osabor et al., 2009). However, they could be eliminated or reduced by some processes such as soaking, dehulling, germination and fermentation (Cheuham, 1986). Cowpea (Vigna unguiculata) (International Feed Number, 5-01-661) is one of several species of the widely cultivated genus Vigna. It is one of the most important food legume crops in the semi-arid tropics covering Asia, Africa, southern Europe and Central and South America. Cowpeas are a common food item in the southern United States, where they are often called Black-eyed pea or field peas. The largest production is in Africa, with Nigeria and Niger predominating, but Brazil, Haiti, India, Myanmar, Sri Lanka, Australia, the U.S., Bosnia and Herzegovina all have significant production Cowpeas have high protein content and constitute the natural protein supplements to staple diets. Protein quality is synergistically improved in cereal-legume blends because of the lysine contributed by the cowpea and methionine contributed by the cereals (Afoakwa et al., 2003) .The nourishment of snacks by fermentation is especially important due to the fact that many people now work outside their homes and are becoming more dependent on snacks for the supply of their daily nutritional requirements. Unfermented foods, snacks inclusive, contain complex compounds that need to be metabolized by enzymes in the stomach before absorption by the body. Fermentation which is a process involving microbial enzyme, break down these complex food compounds into simple, easily assimilated compounds. With growing concerns for diet and general health, it is not unnecessary to know the nutritional or otherwise status of this snack.

1.1       AIMS AND OBJECTIVES

The aim of this research was to isolate and identify the bacteria that are associated with the African breadfruit.

OBJECTIVES

1.         To determine the microbial load in the African bread fruit.

2.         To determine the fungal load in the African bread fruit.

3.         To determine the source of contamination.

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