ABSTRACT
Stored
locust bean samples were purchased from Uselu market and analysed for their
fungal load and physicochemical properties such as moisture content, pH value
and titratable acidity. Enumeration of the total fungal species was carried out
by pour plate technique using appropriate medium, potato dextrose agar (PDA)
with antimicrobial agents (streptomycin), incorporated to inhibit bacteria
growth. The fungal isolates were identified using cultural and morphological
characterization. Moisture content determination was done by drying to constant
weight in oven at 103°C, the pH value was determined using a pH meter while
titratable acidity was by acid-base reaction using 0.1N sodium hydroxide (NaOH)
solution. The total fungi count on potato dextrose agar was 2.0x10-8 from
Uselu market. The moisture content was 18.9%, the pH value 6.1 and titratable
acidity 0.61ml of 0.1N, NaOH. The species of fungi isolated and identified at
the end of the analysis were Fusarium sp, Aspergillus flavus, Penicillium
sp, Saccharomyces sp and Aspergillus niger. The identification
was based of morpohological characteristics. These fungal colonization and contamination
of stored locust bean cause inedibility, reduce market value and depletion of
its nutrients. Hence, adequate drying of crops, prevention of moisture
re-absorption and the general improvement of storage facilities at all levels
of production is recommended as a safe guard against fungi deterioration of
locust bean.
TABLE OF CONTENT
CHAPTER 1
1.0
INTRODUCTION
1.1 AIM
1.2 SPECIFIC
OBJECTIVES
CHAPTER
2
2.0 LITERATURE
IN REVIEW
2.1 THE
PLANT
2.2 LOCUST BEAN SEEDS
2.3USES OF Parkiabiglobosa
2.3.1 Food:
2.3.2 Fodder:
2.3.3 Medicine:
2.3.4 Timber:
2.3.5 Gum or Resins:
2.4 PHYTOCHEMICAL PROPERTIES OF Parkiabiglobosa
2.4.1 Saponins
2.4.2 Tannins
2.4.3 Alkaloids
2.5PESTS
OF Parkiabiglobosa
2.6 PROCESSING OF LOCUST BEANS
2.6.1 ECONOMIC IMPORTANCE IN THE PROCESSING OF
LOCUST BEANS
2.6.2 CHALLENGES OF PROCESSING OF LOCUST BEANS
2.7 NUTRITIONAL COMPOSITION OF Parkiabiglobosa
2.7.1 Nutrition Analysis of Dawadawa
2.8 PRESERVATION OF Parkia
biglobosa
2.9 MICROFLORA OF FOOD
2.9.1 MICROFLORA OF Parkia
biglobosa
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 SAMPLE
COLLECTION
3.2 SAMPLE
TREATMENT
3.3 CULTURE MEDIA USED
3.3.1 Preparation Of Potatoe
Dextrose Agar (PDA)
3.4 STERILIZATION OF MATERIALS
3.5 MYCOLOGICAL ANALYSIS OF LOCUST BEAN SAMPLES
3.5.1 Serial Dilution
3.5.2 Pour Plate Method
3.5.3 Sub-Culturing To Obtain Pure Culture
3.6 IDENTIFICATION OF FUNGI ISOLATED
3.7 DETERMINATION OF pH VALUE
3.8 DETERMINATION
OF MOISTURE CONTENT
3.8 DETERMINATION
OFTITRATABLE ACIDITY
CHAPTER 4
4.0 RESULTS
CHAPTER 5
5.0 DISCUSSION AND CONCLUSION
5.1 CONCLUSION
REFERENCES
CHAPTER 1
2.0
INTRODUCTION
The
seed of locust beans (Parkiabiglobosa)
plant found growing in the Savannah Africa provides one of the popular
seasonings in African diet. The nutritious and delicious food spice is
popularly called “ogiri” in Igbo, “iru” in Yoruba and “dawadawa” in Hausa in
Nigeria. It is heavily consumed in Nigeria, Ghana, Sierre Leone and Togo
(Odunfa, 1985). It serves as source of protein for most of the people whose
protein intake is low due to high cost of animal protein sources.
The
African locust bean tree, Parkiabiglobosaare
perennial trees legumes which belongs to the sub-family mimosoideae and family
leguminosae (now family fabaceae). They grow in the Savannah region of West
Africa up to the southern edge of the Sahel zone 13°N (Campbell-Platte, 1980).
The plant occurs in a wide range of Natural Savannah woodlands and ithas the
capacity to withstand drought conditions because of its deep tap root system
(Nwadiaroet al., 2015). A matured
locust bean tree (20-30years) can bear about a ton and above harvested fruits.
From experience, the tree can start to bear fruits from 5-7 years after
planting (Musa, 1991). The African locust bean tree grows to about 20m in
height and has bark evergreen pinnate leaves. Its fruit is a brown leathery pod
of about 10-30cm long and contains gummy pulps of an agreeable sweet taste, in
which lie a number of seeds. It is important indigenous multipurpose fruit
tree. Parkiabiglobosa tree plays
vital ecological roles in recycling of nutrients from deep soil, by holding
soil particles to prevent soil erosion with the aid of its roots. It also
provides shade where it is found (Campbell-Platte, 1980). This tree is
protected by peasant farmers and rural dwellers for its many benefits. Its wood
is a source of fuel energy. It helps to enrich the soils nutrient.
The
most important use of African locust bean is found in its seed which is a
legume, although it has other food and non-food uses especially the seeds which
serve as a source of useful ingredients for consumption (Campbell-Platte,
1980). It has been reported that the locust bean is rich protein, carbohydrate,
soluble sugars and ascorbic acid. The cotyledon is very nutritious, has less
fibre and ash content. The oil content is suitable for consumption since it
contains very low acid and iodine contents. The oil has very high
saponification and hence would be useful in the soap industry (Alabiet al., 2005). It has also been reported
that the husks and pods are good for livestock (Douglass, 1996; Obiazoba,
1998). The locust bean tree is also important in medicinal practices in
treatment of aliments such as bronchitis, pneumonia, malaria, diarrhoea and as
poison for sore eyes (Farombi, 2003).
Although
microorganisms of all groups including bacteria, protozoa, algae, viruses,
fungi together with insects and rodents play significant role in food
deterioration, the most active and more versatile organisms that affect locust
bean seeds and its products causing spoilage when stored are species of
bacteria and fungi (Omafuvbeet al.,
2000). They can occur on growing crops as well as harvested commodities leading
to damage ranging from rancidity, odour and flavour changes and germ layer
destruction (Cutler, 1991). In a study to identify the bacterial and fungal
flora of deteriorated and maggot infested samples of fermented locust bean
seeds, the isolated fungal species were identified as Aspergillusniger, Aspergillusflavus, Penicillium, Rhizopus and Candidaspecies. Parkiabiglobosa seeds are subject to degradation induced by diverse
organisms including fungi which are among the most active microorganisms in
these processes (Popoola and Akueshi, 1985). Microorganisms associated with
fermented locust bean seeds have been widely studied (Odunfa, 1981; Ikenebomehet al., 1986; Odunfa and Oyewole, 1986;
Ogbadu and Okagbue, 1988). Bacilli and Staphylococci were observed to dominate
the fermentation together with a number of fungal species causing deterioration
of this especially in storage in Northern Nigeria.
1.1
AIM
·
This study is aimed at
DETECTING THE FUNGI SPECIES INVOLVED IN PARKIABIGLOBOSASPOILAGE.
1.2
SPECIFIC OBJECTIVES
·
To isolate and identify
fungi associated with locust beans (Parkiabiglobosa).
·
To determine the pH,
moisture content and titratable acidity of locust beans.
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