COMPARATIVE MICROBIOLOGICAL ANALYSIS OF DIFFERENT LOCALLY FERMENTED AFRICAN OIL BEAN SEED (PENTACLETHRA MACROPHYLLA BENTH) SOLD AROUND ISUOCHI, UMUNNEOCHI, ABIA STATE

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