ABSTRACT

The microbial quality of leaf and polythene wrapped ugba samples obtained from Umuahia was compared in this study. Ten (10) samples; Six (6) wrapped in fresh leaves labelled LW 1-6 and four (4) samples wrapped in polythene bags labelled NW 1-4 were analyzed. Pour plate technique was used for colony count and enumeration while streak plate method was used for isolation of pure colonies. Seven (7) bacterial general were isolated from the leaf wrapped ugba sample while the seven (7) bacterial general were isolated from the polythene wrapped samples (Escherichia coli, Pseudomonas aeruginosa, Bacillus spp, Salmonella spp, Shigella spp, Proteus spp and Enterococcus spp). The total plate count ranged from 1.08 x 107 CFU/g to 9.80 x 107 CFU/g. The shigella spp had the highest occurrence (70%) while Enterococcus spp and Proteus spp had the lowest percentage occurrence (30%). This study reveals the diversity and microbial load in ugba wrapped with two different materials and shows that some organisms were isolated despite the difference in wrapping materials.

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgements iv

Table of contents v

List of Tables vii

List of figures viii

Abstract ix

CHAPTER ONE

INTRODUCTION 1

1.2 Aim and Objectives 3

CHAPTER TWO

LITERATURE REVIEW

2.1 Fermentation 4

2.1.1 Classification of fermented foods 4

2.1.2 Benefits of fermenting food 6

2.1.3 Microbial flora in fermented foods 7

2.1.4 Nutritional value of fermented foods 8

2.2 Ugba 9

2.2.1 Ugba fermentation 15

2.2.2 Preparation of ugba 15

CHAPTER 3

MATERIALS AND METHOD

3.1 Study Area 19

3.2 Collection of Samples 19

3.3 Sterilization of materials and preparation of culture media 19

3.4 Sample Preparation 20

3.5 Inoculation of Samples 20

3.6 Isolation of pure culture 20

3.7 Motility test 20

3.8 Gram staining 21

3.9 Biochemical Characterizations 21

3.9.1 Coagulase test 21

3.9.2 Catalase test 22

3.9.3 Oxidase test 22

3.9.4 Indole test 23

3.9.5 Methyl red test 23

3.9.6 Voges-Proskauer test 23

3.9.7 Citrate test 24

3.9.8 Triple sugar iron test 24

CHAPTER 4

RESULTS

4.1 Results 25

CHAPTER 5

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 Discussion 29

5.2 Conclusion 30

5.3 Recommendation 31

REFERENCES 33

LIST OF TABLES

Table Title Page 

2.1 Different classification of fermented foods. 5

2.2 Other Classifications of Fermented Foods. 6

2.3 The benefits of food fermentation 6

4.1 Total plate count of the polythene and leaf wrapped ugba samples 26

4.2 Characterization and identification of bacteria isolated from Ugba samples 27

4.3 Percentage occurrence of bacteria isolated from Ugba 28

LIST OF FiGURES

Figure Title Page 

2.1 (A) African oil bean seed (B) Dehulled seeds (C) processed slices of the seeds 9

2.2 Flow chart for the preparation of ugba 18