COMPARATIVE MICROBIAL ANALYSIS OF WHEAT NOODLES FORTIFIED WITH UGBA (Pentaclethra macrophylla) AND OGIRI (Cucumeropsis mannii)

ABSTRACT

The noodles were fortified using ogiri and ugba, the fortified noodles was further cultured using spread plate method. The bacteria insolated include species of Bacillus, staphylococcus, Streptococcus, Proeteus, Pseudomonas, Micrococcus and Lactobacillus. The fungi species isolated include yeast, Aspergillums and Penicillin. The fortification  of wheat flour with ugba and ogiri was also found to result in significant improvement in the proximate composition in which the protein, fat, fibre and ash contents were enhanced significantly. Finding shows that both the control wheat noodles and the fortified wheat noodles experienced bacteria proliferation during the six day storage period. This suggests possible early storage problems which may be due to poor packaging at ambient storage temperature. 

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of content ﾿ v

List of tables ﾿ viii

List of figures  ﾿ ix

Abstract ﾿ x

CHAPTER 1

1.1 ﾿ Introduction ﾿ 1

1.2 ﾿ Statement of Problems ﾿ 3

1.3 ﾿ Aim ﾿ 6

1.4 ﾿ Objectives ﾿ 6

1.5 ﾿ Significance of Study ﾿ 6

CHAPTER 2

LITERATURE REVIEW

2.0 ﾿ General Overview of the Concept Malnutrition 

(Hidden Hunger), Dietary Diversification and Food Fortification ﾿ 7

2.1 ﾿ Malnutrition ﾿ 7

2.1.1 ﾿ Symptoms of malnutrition ﾿ 9

2.1.2 ﾿ Diagnosis of malnutrition ﾿ 9

2.1.3 ﾿ Treatment of malnutrition                                                                               9 ﾿

2.1.4 ﾿ Dietary diversity ﾿ 11

2.2 ﾿ Noodles Fortification; Basic Principles ﾿ 12

2.2.1 ﾿ Public health benefits of fortification ﾿ 14

2.2.2 ﾿ Advantages and limitations of food fortification as a strategy to combat

 micro-nutrient malnutrition (MNM) ﾿ 14 ﾿

2.3 ﾿ Wheat Noodles; Nutritional Profile and General Facts ﾿ 17 ﾿

2.3.1 ﾿ Triple fortification of instant noodles in Nigeria ﾿ 18

2.3.2 ﾿ How to make noodles from wheat flour ﾿ 18

2.4 ﾿ Nutritional and Chemical Analysis Of Fermented Foods; Ugba And Ogiri ﾿ 20

2.4.1 ﾿ Food Fermentation, Basic Principles, Nutritional And Health Benefits ﾿ 20

2.4.1.1 Nutritional benefits ﾿ 21

2.4.1.2 Health benefits ﾿ 23

2.4.2 ﾿ Pentaclethra macrophylla ﾿ 25

2.4.2.2 ﾿ Growth and Development ﾿ 26

2.4.2.3 ﾿ Pests and Diseases ﾿ 26

2.4.2.5 ﾿ Microorganism involved in ugba fermentation: ﾿ 26

2.4.2.6 ﾿ Ugba Fermentation ﾿ 27

2.4.2.7 ﾿ Shelf life and Preservation of Ugba ﾿ 28

2.4.2.8 ﾿ Uses/ Application of Ugba ﾿ 29

2.4.2.9 ﾿ Nutrient content and processing of African Oil bean seed, 

(Panthaclethra macrophylla) ﾿ 30 ﾿

2.4.3 ﾿ OGIRI (Cucueropsis mannii) BRIEF OVERVIEW AND PROCESSING ﾿ 32

CHAPTER 3

3.0 ﾿ MATERIALS AND METHODS

3.1 ﾿ Sample Collection ﾿ 34

3.2.1 ﾿ Preparation of The Wheat Noodles (The Unfortified Wheat Flour) ﾿ 34

3.2.2 ﾿ Fortification of the Wheat Flour And Sample Preparation ﾿ 35

3.2.3 ﾿ Preparation of Media ﾿ 35

3.2.4 ﾿ Isolation of Bacteria and Fungi ﾿ 35

3.3 ﾿ Characterization of Isolates ﾿ 37

3.3.1 ﾿ Characterization of Bacterial Isolates ﾿ 37 ﾿

3.3.2 ﾿ Characterization of Fungal Isolates  ﾿ 38

3.3.3 ﾿ Identification of Isolates ﾿ 38

  3.3.4    Macroscopy Examination ﾿ 38

3.3.5       Microscopy examination ﾿ 39

3.4 ﾿ Biochemical Reaction Test ﾿ 39

3.4.1 ﾿ Sugar Utilization Tests ﾿ 39 ﾿

3.4.2 ﾿ Proximate Analysis ﾿ 40

3.4.2.1 Moisture Content Determination ﾿ 40

3.4.3 ﾿ Ash Content Determination ﾿ 40

3.4.4 ﾿ Fat Content Determination ﾿ 40

 3.4.6 ﾿ Determination of Carbohydrate ﾿ 41 ﾿

3.4.7 ﾿ Crude Protein Determination ﾿ 41

3.4.8 ﾿ Crude Fibre Determination ﾿ 42

CHAPTER 4

4.0 ﾿ RESULTS ﾿ 43

CHAPTER 5

DISCUSSION AND CONCLUSION

5.1 ﾿ Discussion ﾿ 50

5.2 ﾿ Conclusion ﾿ 52

REFERENCES