Effect of spices (garlic and ginger extract) and salt
concentration on the microbial load associated with process ‘Iru’ (Pakia
biglobosa) were investigated. The raw locust bean (RLB) had the highest
total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had
3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger)
had 2.8 x 104 cfu/g. Femented locust bean with garlie (FLBGAR)
had 3.8 x 104 cfu/g while FLBS (fermented locust bean with salt
concentration) had 2.0 x 104 FLBS had the lowest bacterial load. FLB had
the highest total colifiran count 6.4 x 104 cfu/g while FLBS had the
lowest 1.3 x 103 cful/g. the RLB had coliform count of 4.1 x 104 cfu/g.
FLBGN and FLBGAR had total colifirm count 3.6 x 103 cfu/g, 7.2 x 103
cfu/g respectively. Six bacteria were associated with locust bean. They
are Bacillus sp, Pseudomones sp, proteins sp, Fcauobacfesium sp,
Enterobacter sp and Aeromohas sp. Fermented locust bean with salt had
the least and lowest bacterial load. Salt is the best preservative on
process ‘iru’ (Parkia biglobosa).
1.1 Aims and objectives of the study 2
2.0 Literature review
2.1 Origin and geographic distribution 3
2.2 Legumes 3 -5
2.3 Preparation of legumes
5 – 8
2.4 Ginger 8 – 13
2.5 Adverse effects and toxicology 13
2.6 Spiritual and religious perception 14 – 19
3.0 Materials and methods 20
3.1 Low chart for the processing of Iru (Locus bean) 20 – 22
3.2 Preparation of bacteria locust beans for fermentation 23
3.3 Isolation procedure
23 – 24
3.4 Method Isolation
4.0 RESULTS AND DISCUSSION 26
5.0 CONCLUSION AND RECOMMENDATION 28
5.1 Conclusion 28
5.2 Recommendations 28
29 – 30 sCHAPTER ONE
The high cost of animal protein has directed interest towards several
leguminous seed proteins as potential sources of vegetable protein for
human food and livestock feed. Among the plant species, gain legumes are
considered as the major source of directly proteins.
They are consumed would wide, especially in developing and under
developed countries where consumption of animal protein may be limited
as a result of economic, social, cultural or religious factors (Esenwah
and Lkenebomeh, 2008).
Locust bean is proteins Protein-Eenergy-Malnutrition (PEM) is a
serious problem facing most developing nations as a result of inadequate
in take of good quality protein source such as meat, fish and poultry
product, which are out of reach to many populaces due to poor economy
increase in population pressure and others natural calamities such as
drought and flood ladeji et al., 1995; Nordeide et al, 1996). In these
nations about 60% of the population suffers PEM, which results to high
rate of mortality, permanent brain damage and decrease in learning
capability of children (Abdullahi, 2000).
Apart from protein, legumes provide a high proportion of complex
carbohydrates, starch, edible oil and fibre (Pirman et al, 2001, Chau
et al; 1998).
African locust bean seeds are rich in protein and usually fermented
to a tasty food condiment called dawadawa which is used as a flavour
intensifier for soups and stews and also adds protein to a protein –
Among the leguminous plants used by man particularly in some African countries, is the African locust bean tree (Parkia biglobosa).
The seeds are well known for their uses in the production of local
condiment commonly known as Dadadawa (Hausa) or Iru (Yoruba).
Furthermore, Parkia biglolose is such plant legumes with an outstanding
protein quality and its protein and amino acid composition has been
reported (Nordeide et al., 1996; Ega et al., Glew et al., 1997; Cook et
al., 2000; lockeett et al., 2000). However, much research work has been
done on the effect preservative of soy-Iru with either salt or ginger
but not on processed Iru parkia biglobosa with different species and
salt. In locust bean spoilage is detercoration of food by bacteria then,
locust been can be contaminated with pathojenic bacteria produce food
intioxication and infection (Adams and Moss. 1999).
Therefore, these is need to reduce the load and hamful effect of
these pathogenic bacteria in locust bean in other to fit for consumption
and to enhance its safety in consumer. This could be done by using
different species extract (ginger, garlic, and salt-concentration in
1.1 AIMS AND OBJECTIVES OF THE STUDY
- To determine the microbiological effect of ginger on processed Iru (Parkia biolobosa).
- To determine the microbiological effect of garlic on processed “Iru” (Parkia biglobossa).
- To determine the microbiological effect of salt concentration on processed Iru.
- To evaluate the best preservative in processed “Iru” (Parkia biglobossa).
- To evaluate the no of bacterial load in processed.
- To evaluate the bacterial load in processed Iru with salt, ginger and garlic.