ABSTRACT

The noodles were fortified using ogiri and ugba, the fortified noodles was further cultured using spread plate method. The bacteria insolated include species of Bacillus, staphylococcus, Streptococcus, Proeteus, Pseudomonas, Micrococcus and Lactobacillus. The fungi species isolated include yeast, Aspergillums and Penicillin. The fortification  of wheat flour with ugba and ogiri was also found to result in significant improvement in the proximate composition in which the protein, fat, fibre and ash contents were enhanced significantly. Finding shows that both the control wheat noodles and the fortified wheat noodles experienced bacteria proliferation during the six day storage period. This suggests possible early storage problems which may be due to poor packaging at ambient storage temperature. 

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of content v

List of tables viii

List of figures  ix

Abstract x

CHAPTER 1

1.1 Introduction 1

1.2 Statement of Problems 3

1.3 Aim 6

1.4 Objectives 6

1.5 Significance of Study 6

CHAPTER 2

LITERATURE REVIEW

2.0 General Overview of the Concept Malnutrition 

(Hidden Hunger), Dietary Diversification and Food Fortification 7

2.1 Malnutrition 7

2.1.1 Symptoms of malnutrition 9

2.1.2 Diagnosis of malnutrition 9

2.1.3 Treatment of malnutrition                                                                               9

2.1.4 Dietary diversity 11

2.2 Noodles Fortification; Basic Principles 12

2.2.1 Public health benefits of fortification 14

2.2.2 Advantages and limitations of food fortification as a strategy to combat

 micro-nutrient malnutrition (MNM) 14

2.3 Wheat Noodles; Nutritional Profile and General Facts 17

2.3.1 Triple fortification of instant noodles in Nigeria 18

2.3.2 How to make noodles from wheat flour 18

2.4 Nutritional and Chemical Analysis Of Fermented Foods; Ugba And Ogiri 20

2.4.1 Food Fermentation, Basic Principles, Nutritional And Health Benefits 20

2.4.1.1 Nutritional benefits 21

2.4.1.2 Health benefits 23

2.4.2 Pentaclethra macrophylla 25

2.4.2.2 Growth and Development 26

2.4.2.3 Pests and Diseases 26

2.4.2.5 Microorganism involved in ugba fermentation: 26

2.4.2.6 Ugba Fermentation 27

2.4.2.7 Shelf life and Preservation of Ugba 28

2.4.2.8 Uses/ Application of Ugba 29

2.4.2.9 Nutrient content and processing of African Oil bean seed, 

(Panthaclethra macrophylla) 30

2.4.3 OGIRI (Cucueropsis mannii) BRIEF OVERVIEW AND PROCESSING 32

CHAPTER 3

3.0 MATERIALS AND METHODS

3.1 Sample Collection 34

3.2.1 Preparation of The Wheat Noodles (The Unfortified Wheat Flour) 34

3.2.2 Fortification of the Wheat Flour And Sample Preparation 35

3.2.3 Preparation of Media 35

3.2.4 Isolation of Bacteria and Fungi 35

3.3 Characterization of Isolates 37

3.3.1 Characterization of Bacterial Isolates 37

3.3.2 Characterization of Fungal Isolates  38

3.3.3 Identification of Isolates 38

  3.3.4    Macroscopy Examination 38

3.3.5       Microscopy examination 39

3.4 Biochemical Reaction Test 39

3.4.1 Sugar Utilization Tests 39

3.4.2 Proximate Analysis 40

3.4.2.1 Moisture Content Determination 40

3.4.3 Ash Content Determination 40

3.4.4 Fat Content Determination 40

 3.4.6 Determination of Carbohydrate 41

3.4.7 Crude Protein Determination 41

3.4.8 Crude Fibre Determination 42

CHAPTER 4

4.0 RESULTS 43

CHAPTER 5

DISCUSSION AND CONCLUSION

5.1 Discussion 50

5.2 Conclusion 52

REFERENCES