EVALUATION OF FERMENTED AFRICAN OIL BEAN “UGBA” FOR BACTERIA OF PUBLIC HEALTH IMPORTANCE

ABSTRACT

Evaluation of fermented African oil bean were conducted to establish the quality of fermented African oil bean consumed in Abia state. Microbial enumeration was done using Nutrient, MacConkey, Mannitol salt and Salmonella-Shigella agars aerobically. Ariam market had a total aerobic plate count of 6.8x105, Olokoro 5.9x105, Ahiaeke 6.6x105, and Ndoro market had 5.9x105 respectively. The bacterial isolates from fermented African oil bean included Staphylococcus aureus, Escherichia coli, Pseudomonas species, Bacillus species, Salmonella species. Result indicated a high prevalence of Staphylococcus aureus which revealed that the good sanitary practices in handling foods are still inadequate. 

TABLE OF CONTENTS

Title page ﾿ i

Certification                                                                                                              ﾿ ii

Dedication                                                                                                                ﾿ iii

Acknowledgements                                                                                                ﾿   iv

Tableofcontents                                                                                                      ﾿ v

Listoftables                                                                                                                ﾿ vi

Abstract                                                                                                                    ﾿ vii 

CHAPTER ONE : INTRODUCTION 

1.0 ﾿ Introduction ﾿ 1      ﾿

1.1 Objectives of study ﾿ 2

CHAPTER TWO : LITERATURE REVIEW

2.1 Botany of the African oil bean ﾿ 3

2.2 Uses of the African fermented oil bean ﾿ 4

2.2.1 Food uses ﾿ 4 ﾿         

2.2.2 Non food uses ﾿ 5 

2.3 Chemical composition of  “ugba” seeds ﾿ 6

2.4 Production of ugba ﾿ 7

2.4.1 Microorganisms associated with “ugba” ﾿ 10

2.4.2 Physical changes during fermentation ﾿ 11

2.4.3 Nutritional value of fermented “ugba” seeds ﾿ 11

2.5    Microbial quality of fermented “ugba” ﾿ 13

CHAPTER THREE: MATERIALS AND METHODS.

3.1 Collection of samples ﾿ 14

3.1.1 Sterilization of materials ﾿ 14

3.1.2 Media preparation ﾿ 14

3.2 Sample preparation ﾿ 14

3.3 Characterization and identification of test organism ﾿ 15

3.3.1 Colony feature ﾿ 15

3.3.2 Microscopic examination ﾿ 15

i       Gram reaction ﾿ 16

ii      Spore stain test ﾿ 16 ﾿

iii     Motility test ﾿ 16

3.4   Biochemical examination ﾿ 17

i       Catalase test ﾿ 17 ﾿

ii       Oxidase test ﾿ 17

iii      coagulase test ﾿ 17

iv        Carbohydrate test ﾿ 18

v         indole test ﾿ 18

vi        Methyl red ﾿ 18

vii      Vogues proskeaur ﾿ 19

CHAPTER FOUR: RESULT

4.0    Results ﾿ 20

CHAPTER FIVE: DISCUSSION, SUGGESTION AND CONCLUSION

5.0   Discussion ﾿ 27

5.1   Suggestion and conclusion ﾿ 28 ﾿

References ﾿ 30                             

v

 TABLES ﾿ LIST OF TALES ﾿ PAGES ﾿

 1 ﾿ The Total aerobic plate count of fermented African oil bean            ﾿ 21            

 2           The total coliform count (TCC) of fermented African oil bean        ﾿ 22

 3           The total Staphylococcus aureus of fermented African oil bean        ﾿ 23

 4            Biochemical characteristics of isolates ﾿   24