Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment
DOI:
https://doi.org/10.47430/ujmr.1831.002Keywords:
African locust bean cake, Ginger extract, Ascorbic acid, Nutritional qualityAbstract
Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Daddawa is traditionally produced from locust beans (Parkia biglobosa) seeds. This work was carried out on the preservation of fermented Parkia biglabosa seeds sourced from local producers and laboratory produced. The local and fermented laboratory controlled samples were treated with of Ginger extract 8mg/g and 2.5mg/g of Ascorbic acid. A control experiment was left untreated. The samples were stored at ambient temperature (34ºC and 30ºC) for 30 and 120 days. The analysis consisted of aerobic and anaerobic mesophilic count, Staphylococcus count and Fungal count, detection of Escherichia coli, S.aureus, Salmonella sp, Mucor sp and Rhizopus sp. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure.The proximate analysis and organoleptic assessment of the purchased, laboratory treated and untreated (control) locust bean cake were carried out using standard procedure.The treated locust bean cake indicated microbial log reduction at120 days due to the effects of the preservatives; the Control shows microbial Log increase in the untreated locust bean cake.Isolated and characterized bacterial isolates at 30 and 120 days in the treated and untreated locust bean cake was E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus were isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal genera were Mucor sp and Rhizopus sp. The result indicated 40% elimination of contaminants at Gude,Jogana and Kwanar yandaddawa. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. The Organoleptic assessment indicated that the judges rejected control daddawa due to off flavor.
Downloads
References
Ademola, I.T., Balyewu, R.A., Adekunle, E.A., Awe, A.B., Adewumi, O.J., Ayodele, O.O., Oluwatoke and Oluwatoke F.J. (2012). Microbial Load of Processed Parkia biglobosa seed: towards enhanced shelflife. African Journal of Agricultural Research. 8 (1), Pp 102 -104.
Ahn, J., I.U. Grun and A. Mustapha, 2007. Effects of plant extracts on microbial growth, colour change and lipid oxidation in cooked beef. Food Microbiol., 24: 7-14.
https://doi.org/10.1016/j.fm.2006.04.006
AOAC., (2000). Official Methods of Analysis. 17th Edn., Association of Official Analytical Chemist, Washington, DC., USA.
Bukar, A. (2012). Preservative properties of extracts of Parkia biglobosa (JACQ) Benth., Anogeissus leiocarpus L. and Moringa oleifera lam .on some minimally and fully processed foods. PhD thesis Department of Microbiology, Bayero University Kano.116-121Pp. ISBN:3659268291 (ISBN-13:
.LAP lambert Academic Publishing.
Bukar, A., Yusha'u, M. and Adikwu, E.M. (2009): Incidence and Identification of potential pathogens on hands of some personnel in some small-scale food industries in Kano metropolis. Biological and Environmental Science Journal for the Tropics 6 (4) : 23-26.
Bumpres, B. (2010): Preservatives. Retrieved from www.ehow.com/about_5393283_use - preservatives.com on 16/07/2010.
David, A. Bender. (2005). "Hedonic Scale" A Dictionary of Food and Nutrition. Retrieved July. 16, 2016 from encylopedia.com.http://www.encyclopedia.com/doc/1039- hedoniscale.html
Farinde, E.O., Abiose, S.H and Adeniran, H.A. (2017). Diversity of Bacteria during fermentation of Lima bean into Daddawa. Journals of Microbiology, Biotechnology and Food Sciences.6 (6):1228-1232. International Peer reviewed Scientific online Journal. Retrieved on 7th February, 2018
https://doi.org/10.15414/jmbfs.2017.6.6.1228-1232
FAO (1992). Manual of food quality control microbiological analysis of food and drug administration, Washington DC, USA. Pp: 12-234.
Gberikon, G.M. and Agbulu, C.O. (2015). Benefits of utilizing starter cultures in the fermentation of Glycine max for production of condiments in the industry. Research journal of microbiology, 10:33-37. Http://scialert.net/abstract/ ?doi=jm. Retrieved on February, 2017.
https://doi.org/10.3923/jm.2015.33.37
Jay, M.J. (2000): Modern Food Microbiology. 4th ed. Chapman and Hall Inc. New York. Pp. 187 - 195.
https://doi.org/10.1007/978-1-4615-4427-2
Kolapo, A.L., Popoola, T.O.S., Sanni, M.O. and Afolabi, R.O. (2007). Preservation of Soybean Daddawa Condiment with Dichloromethane Extract of Ginger. Science Alart. 254 - 259.http://scialert.net/abstract?doi=jm.20 07.254.259
https://doi.org/10.3923/jm.2007.254.259
Odunfa, S.A (1981). Microorganisms associated with fermentation of African locust Beans during iru preparation. J. Plant Foods, 3: 245-250.
https://doi.org/10.1080/0142968X.1981.11904236
Rabi,M., Mukhtar, M.D., Kawo, A.H., Shamsuddeen, U. and Aminu. B. (2013) Evaluation of critical control points (CCPs) in the production of 'Daddawa' (African locust bean cake). Bayero Journal of Pure and Applied Sciences, 6(1):46-51.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 UMYU Journal of Microbiology Research (UJMR)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.