ABSTRACT

Microbiological analysis of different locally fermented African oil bean seeds (Pentaclethra macrophylla Benth) sold in three markets in Isuochi was carried out and compared. The microorganisms were isolated and identified based on their microbiological characteristics. The bacterial isolates obtained were Bacillus, Staphylococcus, Streptococcus, Proteus and Lactobacillus species. The fungal isolates obtained were Aspergillus, Yeast, Penicillum,  Rhizopus and Fusarium species. The bacterial load of the fermented African oil bean seeds from Orie Ngodo ranged from 11.33 x 104 to 21.33 x 104 cfu/g, those from Eke Amuda ranged from 10.33×10^4 to 15.00 x 104 ± 1.0cfu/g while those from Afor Umuaku ranged from 11.33 x 104  to 12.67 x 104 ± 2.08cfu/g. In Orie Ngodo, the fungal load was in the range of 4.33 x 102 to 8.00 x 102 cfu/g. Those from Eke Amuda ranged from 3.00 x 102 to 5.33 x 102 ± 1.52 cfu/g, while those from Afor Umuaku ranged from 3.33 x 102 to 5.33 x 102 ± 1.52 cfu/g respectively. Bacillus and Staphylococcus species were the most prominent among the bacterial isolates from ugba samples from the different markets. The microbial load represents a potential health risks and therefore, proper handling of the African oil bean seeds from the producers to the market and subsequently to the consumers is advised for food safety.

TABLE OF CONTENTS

TITLE PAGE I

CERTIFICATION II

DEDICATION III

ACKNOWLEDGEMENTS IV

TABLE OF CONTENTS V

LIST OF TABLES VIII

LIST OF APPENDICES IX

ABSTRACT X

CHAPTER ONE

1.1 INTRODUCTION 1

1.2 FOOD CONTAMINATION 2

1.3 AIM 3

1.4      OBJECTIVES 3

CHAPTER TWO

2.1 LITERATURE REVIEW 4

2.2 FERMENTED AFRICAN OIL BEAN SEED (UGBA) 4

2.3    NATURE OF AFRICAN OIL BEAN SEED 4

2.4 PREPARATION OF AFRICAN OIL BEAN SEED (UGBA) 5

2.5 NUTRITIONAL VALUE OF AFRICAN OIL BEAN SEEDS 7

2.6 MEDICINAL USES OF AFRICAN OIL BEAN SEED 8

2.7 FLAVOUR COMPONENTS OF AFRICAN OIL BEAN SEED 8

2.8 PACKAGING OF AFRICAN OIL BEAN SEED 9

2.9    FERMENTING MICROORGANISMS AND CHEMICAL CHANGES DURING 

UGBA PRODUCTION 10

2.9.1  MICROORGANISMS IN UGBA FERMENTATION 10

2.9.2  CHEMICAL CHANGES DURING UGBA FERMENTATION 11

2.10 TOXICOLOGY OF AFRICAN OIL BEAN SEED 11

2.11 MICROBIOLOGICAL SAFETY OF AFRICAN OIL BEAN SEED 12

CHAPTER THREE

3.1 MATERIALS AND METHODS 14

3.2 SAMPLE COLLECTION 14

3.3      MEDIA PREPARATION 14

3.4 COLONY FEATURES    14

3.5       BIOCHEMICAL TESTS 15

3.5.1 CATALASE TEST 15

3.5.2 COAGULASE TEST 15

3.5.3 CITRATE TEST 15

3.6 IDENTIFICATION OF BACTERIAL ISOLATES 16

3.7    IDENTIFICATION OF FUNGAL ISOLATES 16

3.8    STATISTICAL ANALYSIS          16

CHAPTER FOUR

4.1 RESULTS 17

CHAPTER FIVE

5.1 DISCUSSION, CONCLUSION AND RECOMMENDATIONS 23

5.2 DISCUSSION 23

5.3 CONCLUSION 24

5.4 RECOMMENDATION 25

REFERENCES

APPENDICES