Microbiological Quality And Safety Of Fermented African Oilbean Seed Pentaclethra Macrophylla Benth Sold In Uyo Metropolis.
Chapter One
Introduction
1.1 Background of Study
African Oilbean seed (Pentaclethramacrophyllabenth) is a popular seed which is generally consumed across the states in Nigeria and different names is associated to it, for instance, in Efik and Ibibio tribe, it is known as “Ukana”, the Igbos call it “Ugba” or “Ukpaka” which it is identified as “Apara” by the Yorubas. (Abacha Ncha, 2009) This seed while is also known as African salad is widely accessed for its composition of food ingredients, known to be rich in protein, carbohydrate, vitamins, and minerals. Ukana can be eatenon its own or when prepared with oil, pepper, fish and salt.One can also choose to consume it with boiled or roasted yam, cocoyam, bitter kola (Garcinia kola), coconut, palm kernel and groundnut. African oilbean seed is also regarded as a special delicacy during traditional ceremonies or festivals (AbachaNcha, 2012).
Oilbean seeds for Ukana production are obtained from a perennial legume tree, Pentaclethramacrophyllabenth, commonly called the oilbean tree (Odunfa, 1986). The trees are often planted along the sides of roads as shade trees and around communities as cash crops. The fruit is a black, hard and woody pod measuring about 35-36cm long and 5-10cm broad. When mature, it split open explosively to release about eight flat, glossy brown seeds measuring about 5-7g (Odunfa, 1986).
Ukana production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source. The fermentation depends on random inoculation of boiled slices of the oilbean seed by microorganism within the immediate environment. Earlier report attribute the sources of the microorganism to the leaves used in packaging, human handling, container and utensils used is processing(Obeta, 1983). A number of researches have been carried out to know what causes this fermentation, and was attributed to microorganisms that are probably introduced through the air, water and banana leaves as noted earlier (Obeta, 1983).
During the fermentation process, Bacilussubtilisplays significant roles in modifying the substrate biochemically, nutritionally and organoleptically. However, although the predominant species responsible for Ukana (Afican Oilbaen Seed) fermentation is Bacilussubtilis, other species like B.pumilus, B. megaterium, micrococcus roseus, Micrococcus lutes, Leuconostocmesenteroides, Staphylococcus aureus, Staphylococcus epidermidishave also been found.
Fermented Ukana (African oilbean seed), has a high rateof susceptibility to microbial spoilage and therefore has a very short self-life of 1-2 weeks (EnujiughaandOlajundoye, 2001). The product deterioration or spoilage is evidenced by organoleptic changes in colour, texture, odour and taste (Mbata and Orji, 2008), the growing profile of “Ukana” has made it an important snack food among the low and middle income earners. It is also seen as food for the elderly in the South and eastern parts of Nigeria, especially during festivals. The increased acceptance and consumption of “Ukana” has led to its high demand. However, due to it long fermentation time of about 1 week for an unreasonable quantity and its short shelf life, “Ukana” or “Ugba” processors have encounter daunting tasks in keeping up to the demands and maximizing gain as a result of lots of quality due to its continued fermentation, even days after the desired texture has been attained. The lack of uniformity in texture of fermented Ugba is also a major worry. Nevertheless, good processing and storage techniques that can impact improvements in nutrient availability and digestibility are very essential to producing quality Ukana while at the same time ensuring the elongation of its shelf and maintaining quality.
1.2 Statement of Problem
Despite the huge nutritional value of African oil bean seed, some bacteria species isolated from it are capable of causing food infection/poisoning. Some fundamental problems associated with African oil bean seed like other Nigeria indigenous fermented food and beverages include it short shelf life arising from uncontrollable fermentation that occurs after the normal production period and vulnerability of the product to contamination by pathogenic microorganisms during production and storage.
1.3 Aim
This study aimed, is to assess the microbiological quality and safety of fermented African oilbean seed sold within Uyo metropolis.
1.4 Objectives
To determine the microbial load present in the fermented African oilbean seed.
To isolate, characterize and identify the different microorganisms present in the African oilbean seed.
To determine the antibiotic susceptibility of the bacteria isolated.
To determine the safety of fermented African oilbean seed.
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