ABSTRACT

Evaluation of fermented African oil bean were conducted to establish the quality of fermented African oil bean consumed in Abia state. Microbial enumeration was done using Nutrient, MacConkey, Mannitol salt and Salmonella-Shigella agars aerobically. Ariam market had a total aerobic plate count of 6.8x105, Olokoro 5.9x105, Ahiaeke 6.6x105, and Ndoro market had 5.9x105 respectively. The bacterial isolates from fermented African oil bean included Staphylococcus aureus, Escherichia coli, Pseudomonas species, Bacillus species, Salmonella species. Result indicated a high prevalence of Staphylococcus aureus which revealed that the good sanitary practices in handling foods are still inadequate. 

TABLE OF CONTENTS

Title page i

Certification                                                                                                              ii

Dedication                                                                                                                iii

Acknowledgements                                                                                                  iv

Tableofcontents                                                                                                      v

Listoftables                                                                                                                vi

Abstract                                                                                                                    vii 

CHAPTER ONE : INTRODUCTION 

1.0 Introduction 1     

1.1 Objectives of study 2

CHAPTER TWO : LITERATURE REVIEW

2.1 Botany of the African oil bean 3

2.2 Uses of the African fermented oil bean 4

2.2.1 Food uses 4         

2.2.2 Non food uses 5 

2.3 Chemical composition of  “ugba” seeds 6

2.4 Production of ugba 7

2.4.1 Microorganisms associated with “ugba” 10

2.4.2 Physical changes during fermentation 11

2.4.3 Nutritional value of fermented “ugba” seeds 11

2.5    Microbial quality of fermented “ugba” 13

CHAPTER THREE: MATERIALS AND METHODS.

3.1 Collection of samples 14

3.1.1 Sterilization of materials 14

3.1.2 Media preparation 14

3.2 Sample preparation 14

3.3 Characterization and identification of test organism 15

3.3.1 Colony feature 15

3.3.2 Microscopic examination 15

i       Gram reaction 16

ii      Spore stain test 16

iii     Motility test 16

3.4   Biochemical examination 17

i       Catalase test 17

ii       Oxidase test 17

iii      coagulase test 17

iv        Carbohydrate test 18

v         indole test 18

vi        Methyl red 18

vii      Vogues proskeaur 19

CHAPTER FOUR: RESULT

4.0    Results 20

CHAPTER FIVE: DISCUSSION, SUGGESTION AND CONCLUSION

5.0   Discussion 27

5.1   Suggestion and conclusion 28

References 30                             

v

 TABLES LIST OF TALES PAGES

 1 The Total aerobic plate count of fermented African oil bean            21            

 2           The total coliform count (TCC) of fermented African oil bean        22

 3           The total Staphylococcus aureus of fermented African oil bean        23

 4            Biochemical characteristics of isolates   24