Comparative Study Of Microbial Profiles And Physicochemical Properties Of Raw And Processed Oil Bean Seeds (Pentaclethra Macrophylla Bentham)

ABSRACT

The oil bean samples was gotten from 3 different locations within Umuahia.The comparative study of microbial profile and physicochemical of raw and processed oil bean seed (Pentaclethra macrophylla bentham) was carried out . A total of 6 bacterial species were isolated which include Staphylococcusspecies, Bacillus,Proteus, Lactobacillus species,  E. Coli,  Micrococcuswith a percentage occurrence of 24%, 24 %,12%,16%,12% and 12% respectively. The pour plate method was employed.Colonial morphology, gram staining and biochemical test were used for bacteria identification.The microbial load of the processed oil bean seed ranges from 1.6x10 to 1.28x10-3 while the microbial load of raw oil bean seed ranged from 3.9x10-4 to 2.8x10-4. The ph value of raw oil bean seed is relatively neutral ranging from 6.8 to 7.0 while the processed oil bean seed ranges from 5.1 to 6.9cm,the mean of the processed oil bean seed ranges from 2.8cm to 3.36cm and the colour of the unprocessed oil bean seed is dark brown with a titratable acidity ranged from 0.17 to 0.21.The temperature of processed ranges 31c to 32c and light brown in colour. Proximate analysis result of unprocessed oil bean seed shows that the protein contents ranges from 17.27 to 19.19, the protein for the processed, ranges from 18.61 to 22.52, Fat of the raw oil bean seed ranges from 22.92 to 25.21, while the fat of the processed oil bean seed ranges from 15.14 to 16.24,the crude fiber of the unprocessed oil bean seed ranges from 3.17 to 4.61 while the crude fiber of processed oil bean seed ranges from 3.17 to 3.70,the ash content of the unprocessed oil bean seed ranges from 2.48 to 3.16 while the processed oil bean seed ranges from 2.66 to 3.21, the moisture content of unprocessed oil bean seed ranges from 11.20 to 12.13 while the processed ranges from 33.10 to 33.90 and the carbohydrates content of unprocessed oil bean seed ranges from 38.35 to 39.56 and the processed oil bean seed ranges from 16.23 to 22.32. In conclusion , the study shows that both unprocessed and processed oil bean seed provide a favourable condition for the growth of Microorganism.

TABLE OF CONTENT

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Abstract ﾿ v

Table of contents ﾿ vi

List of table ﾿ x

CHAPTER ONE

1.1 Background of the Study ﾿ 1 ﾿

1.2 Preparation of Ugba ﾿ 2

1.3 Microorganism involved in fermentation ﾿ 3

1.4 Microbiological safety of Ugba ﾿ 4

1.5 Specific objectives ﾿ 5 ﾿

CHAPTER TWO

Literature Review ﾿ 6

2.1.0 Description of fermented African oil bean seeds (Pentaclethra macrophylla benth) ﾿ 6 ﾿

2.1.1 Nature of the plant and the seeds ﾿ 7

2.1.2 Chemical composition of the seeds ﾿ 7

2.1.3 Preparation of ugba ﾿ 9

2.1.4 Microorganisms involved in the fermentation ﾿ 11

2.1.5 Changes that occur during fermentation ﾿ 13

2.1.6 Optimization of ugba fermentation ﾿ 15

2.1.7 Nutritional value of Ugba ﾿ 17

2.1.8 Toxicology of Ugba ﾿ 20

2.1.9 Flavour components of Ugba ﾿ 22

2.1.10 Packaging of Ugba ﾿ 22

2.1.11 Microbiological safety of Ugba ﾿ 23 ﾿

2.2.0 In-vitro/Laboratory production of Ugba ﾿ 24

2.2.1 Isolation of microorganism ﾿ 25

2.2.2 Determination of some products of oligosaccharide hydrolysis in oil beanseed ﾿ 26

CHAPTER THREE

3.1.0 Collection of samples ﾿ 27

3.1.1 Preparation of culture media ﾿ 27

3.1.2 Inoculation of microorganisms ﾿ 28

3.1.3 Characterization and identification of microorganism from both raw and 

processed Ugba ﾿ 29

3.1.4 Gram staining ﾿ 29

3.1.5 Biochemical test ﾿ 30

3.1.6 Determination of physical properties of raw Ugba ﾿ 31

3.1.7 Determination of physical properties of processed Ugba ﾿ 31

3.1.8 Determination of chemical properties of raw Ugba ﾿ 33

3.1.9 Determination of chemical properties of processed ugba ﾿ 33

3.1.10 ﾿ Ash Content And Determination Both Processed And Unprocessed ﾿ 35

3.1.11 ﾿ Fat Cotent Determination Both Processed And Unprocessed                              35

3.1.12 ﾿ Crude Fibre Determination Both Processed And Unprocessed ﾿ 37

3.1.13 Crude Protein Determination Both Processed And Unprocessed ﾿ 38

3.1.14 Determination Of Minerals Both Processed And Unprocessed ﾿ 39

3.1.15 Determination Of Potassium And Sodium Both Processed And Unprocessed ﾿ 33

CHAPTER FOUR

4.1 Cultural, Morphological And Biochemical Characteristic And Identities Of Isolated Microorganisms ﾿

4.2 Microbial (Bacteria) Load 0f Unprocessed And Processed Oil Bean Seed Samples ﾿

4.3 Percentage Occurrence Of Bacteria Isolates From Processed And Unprocessed Oil Bean Seed Samples ﾿

4.4 Occurrence Of Bacteria Isolates In Raw And Processed Oil Bean Seed From Different Umuahia Markets ﾿

4.5 Proximate Composition Of Raw And Processed Oil Bean Seed From Umuahia Markets. ﾿

4.6 Physicochemical Characteristic Of Raw And Processed Oil Bean Seed ﾿ 50

CHAPTER FIVE

5.0 ﾿ DISCUSSION AND CONCLUSION ﾿ 51 ﾿

Conclusion ﾿ 53

Recommendation ﾿ 53

Reference ﾿ 54

Appendices ﾿