ABSTRACT
This study was carried out to determine the succession of microorganisms in fermented african oil bean seed. The samples were prepared by two traditional methods, packaged in sterilized plastic container and fermented at two different temperature (ambient 28±20C) and 37.50C. Proximate analysis , physicochemical analysis, protein solubility and microbial analysis were carried out. These analyses were carried out at 24 hourly interval for 96 hours. The samples were prepared by two traditional methods, packaged in sterilized plastic container and fermented at two different temperature (ambient 28±20C) and 37.50C them identification of isolate The result showed an increase in protein, fat, crude fibre and ash contents of the samples after 96 hours of fermentation with an incr ease in pH value and a decrease in carbohydrate content for all samples after 96 hours fermentation. The peroxide values, iodine values, and saponification values of the oils decreased while the protein solubility content increased with fermentation time. The result of the total viable counts were 2.74×1017 Cfu/g, 2.34×1017 Cfu/g, 2.18×1017 Cfu/g, 2.9×1017 Cfu/g, for sample BT1 (boiled twice and fermented at 28 ± 2 oC ambient temperature), BT2 (boiled twice and fermented at 37.5 oC), B1 (boiled once and fermented at 28 ± 2 oC ambient temperature), BO1 (boiled once and fermented at 37.5 oC), respectively after 96 hours fermentation. No mould growth was found in the unfermented and fermented Ugba .Microorganisms isolated were Proteus sp, Bacillus Subtilis, Klebsiella Sp Staphylococcus Aureus and other bacillus species . Organoleptic changes in texture and colour were seen to be a factor of period of fermentation and storage.Result indicates that ugba spoilage is primarily a result of continued activity of B.subtilis ,B.lichenformis and B.pumilis. the main objective is to study microbial succession in fermented oil bean seed(Ugba).
TABLE OF CONTENTS
TITLE PAGE
Title Page i
Approval Page ii
Certification iii
Dedication iv
Acknowledgement v
Table Of Content vi
List Of Tables x
List Of Figures xi
Abstract xii
CHAPTER ONE: INTRODUCTION
1.1 introduction 1
1.2 Statement of Problem 3
1.3 Research Objectives 4
HAPTER TWO: LITERATURE REVIEW
2.1 Importance and description of African Oil Bean Tree 5
2.2 Preparation of Ugba 7
2.3 Micro – Organisms involved During Fermentation 9
2.4 Chemical Composition of the Seeds 10
2.5 Nutritional Value of Fermented and Unfermented African Oil Bean Seed (Ugba) 13
2.5.1 Vitamin and Mineral Content 13
2.5.2 Carbohydrate Content
2.5.3 Fatty Acid Content 15
2.6 Anti-nutritional Factors of the Fermented and Unfermented African Oil Bean Seed (Ugba) 16
2.7 Effect of Fermentation on Quality Properties of African Oil Bean Seed (Ugba)
2.8 Toxicology of Ugba 18
2.9 Medical Benefit of the African Oil Bean Seeds 18 15
2.10 Handling and Storage of African Oil Bean Seed 19
CHAPTER THREE: MATERIALS AND METHODS
3.1 Study Area 21
3.2 Preparation of Ugba 21
3.3 Proximate Analysis 24
3.3.1 Moisture Content Determination 24
3.3.2 Ash Content Determination 24
3.3.3 Crude Protein Determination 25
3.3.4 Fat Content Determination 26
3.3.5 Crude Fiber Content Determination 27
3.3.6 Determination of Carbohydrate 27
3.4 Physico- chemical Analysis 27
3.4.1 Iodine Value Determination 27
3.4.2 Saponification Value Determination 28
3.4.3 Peroxide Value Determination 29
3.4.4 pH Determination 30
3.4.5 Protein Solubility Determination 30
3.5 Microbiological Analysis and Biochemical Tests 31
3.5.1 Total viable count 31
3.5.2 Mould count 31
3.5.3 Identification of Isolates 32
3.5.4 Gram Staining 32
3.5.5 Motility Test 32
3.5.6 Oxidase Test 33
3.5.7 Citrate Utilization Test 33
3.5.9 Indole Test and 34
3.5.9 Methyl Red Test 35 3.6 Sensory Evaluation 35
3.7 Data Analysis 36
CHAPTER FOUR: RESULT AND DISCUSSION
4.1 Changes in chemical composition of African oil bean seed (Ugba) during fermentation
4.1.1 Moisture content 37
4.1.2 Ash 38
4.1.3 Fat 38
4.1.4 Protein 39
4.1.5 Crude fibre 40
4.1.6 Carbohydrate 40
4.2.0 Physico- chemical properties 41
4.2.1 Peroxide value 41
4.2.2 Iodine value 42
4.2.3 Saponification value 43
4.2.4 pH value 44
4.2.5 Soluble protein
4.3 Microbiological Quality of African oil bean seed during fermentation 48
4.4 Sensory evaluation 55
CHAPTER F IVE: DISCUSSION , CONCLUSIION AND RECOMMENDATION
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
REFERENCES 58
NJOKU, M (2020). Studies On Microbial Succession During Ugba (Fermented Seeds Of Pentaclethra Macrophylla Benth) Production. Mouau.afribary.org: Retrieved Nov 30, 2024, from https://repository.mouau.edu.ng/work/view/studies-on-microbial-succession-during-ugba-fermented-seeds-of-pentaclethra-macrophylla-benth-production
MOUAU/MCB/14/23552, NJOKU. "Studies On Microbial Succession During Ugba (Fermented Seeds Of Pentaclethra Macrophylla Benth) Production" Mouau.afribary.org. Mouau.afribary.org, 09 Jun. 2020, https://repository.mouau.edu.ng/work/view/studies-on-microbial-succession-during-ugba-fermented-seeds-of-pentaclethra-macrophylla-benth-production. Accessed 30 Nov. 2024.
MOUAU/MCB/14/23552, NJOKU. "Studies On Microbial Succession During Ugba (Fermented Seeds Of Pentaclethra Macrophylla Benth) Production". Mouau.afribary.org, Mouau.afribary.org, 09 Jun. 2020. Web. 30 Nov. 2024. < https://repository.mouau.edu.ng/work/view/studies-on-microbial-succession-during-ugba-fermented-seeds-of-pentaclethra-macrophylla-benth-production >.
MOUAU/MCB/14/23552, NJOKU. "Studies On Microbial Succession During Ugba (Fermented Seeds Of Pentaclethra Macrophylla Benth) Production" Mouau.afribary.org (2020). Accessed 30 Nov. 2024. https://repository.mouau.edu.ng/work/view/studies-on-microbial-succession-during-ugba-fermented-seeds-of-pentaclethra-macrophylla-benth-production