Bacteria Flora Of Stored Locus Beans

This study was carried out to determine the microbiological quality of stored food condiment, African locust bean (Parkia biglobosa) obtained from Sokoto market State, Nigeria. Bacterial species encountered during the study ranged from 20 × 103 cfu/g to 200 × 103 cfu/g for total bacterial count, 3 × 103 cfu/g to 120 × 103 cfu/g for coliform count and 1 × 103 cfu/g to 60 × 103 cfu/g for the Lactobacillus spp. in MRS agar. Adverse changes in this product such as the colour commences after 96 hours. Common bacterial species that persistently populate the samples includes Bacillus spp., Lueconostoc spp. and Staphylococcus spp. The Lueconostoc spp. only survives till the second day of storage as distinct from others which are still found after the seventh (7) day. This study helps in the investigation of microbiological hazards associated with stored locust beans in order to safeguard the production of this food condiment meant for human consumption.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

1.0      INTRODUCTION

1.1      BACKGROUND OF THE PROJECT

• STATEMENT OF PROBLEM
• AIM AND OBJECTIVE OF THE STUDY
• HYPOTHESIS
• SIGNIFICANCE OF THE STUDY
• LIMITATION OF THE STUDY
• SCOPE OF THE STUDY
• METHODOLOGY
• STRUCTURE OF THE STUDY

CHAPTER TWO

LITERATURE REVIEW

• OVERVIEW OF LOCUST BEAN
• BENEFIT OF LOCUST BEAN
• OVERVIEW OF FLORA
• SOURCES OF MICROORGANISMS IN FOODS
• MICROBIAL ACTIVITIES IN FOODS
• MICROFLORA OF PROCESSED FOODS
• CONTROL OF MICROORGANISMS IN FOODS
• APPROACHES TO MICROBIOLOGICAL CONTROL IN FOODS

CHAPTER THREE

3.0      RESEARCH METHODOLOGY

• INTRODUCTION
• STUDY AREA AND SAMPLE SOURCE
• ISOLATION AND IDENTIFICATION OF BACTERIA
• ANTIBIOTIC SENSITIVITY TEST
• ANALYSIS OF DATA

CHAPTER FOUR

4.1      RESULT AND DISCUSSION

CHAPTER FIVE

• CONCLUSION
• REFERENCES

CHAPTER ONE

1.0                                                      INTRODUCTION

1.1                                       BACKGROUND OF THE STUDY

Locus bean is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Odunfa (1981) stated that fermented locust bean seed is commonly consumed in Ghana, Nigeria, Sierra- Leone and Togo. In Nigeria it is called iru in Yoruba, dawadawa in Hausa and ogiri `igala in Igbo. It is also referred to as kinda in Sierra- Leone and kpalugu in Ghana. When locust beans is stored, it means that it is preserved. Preservation and preservatives are designed to inhibit/control the activities of spoilage causing organisms in food, a process also referred to as sanitization. Spoilage causing organisms due to their growth and metabolic activities produce by-products, which change the texture, taste, flavor and the aroma of the food. Preservatives by their nature are intended to keep the food devoid of these changes. Preservatives act on both Gram positive and Gram negative food spoilers (Jay, 2000). The general idea of products having preservatives is to increase shelf life and prevent items from spoiling. The more shelf life a     product has, the more marketable it becomes. The use of preservatives makes products stay fresher, longer and give more time for products to be used (Bumpres, 2010). Preservation and preservatives are designed to inhibit/control the activities of spoilage causing organisms in food, a process also referred to as sanitization. Spoilage causing organisms due to their growth and metabolic activities produce by-products, which change the texture, taste, flavor and the aroma of the food. Preservatives by their nature are intended to keep the food devoid of these changes. Preservatives act on both Gram positive and Gram negative food spoilers (Jay, 2000). The general idea of products having preservatives is to increase shelf life and prevent items from spoiling.

The more shelf life a product has, the more marketable it becomes. The use of preservatives makes products stay fresher, longer and give more time for products to be used (Bumpres, 2010).

Preservation and preservatives are designed to inhibit/control the activities of spoilage causing organisms in food, a process also referred to as sanitization. Spoilage causing organisms due to their growth and metabolic activities produce by-products, which change the texture, taste, flavor and the aroma of the food. Preservatives by their nature are intended to keep the food devoid of these changes. Preservatives act on both Gram positive and Gram negative food spoilers (Jay, 2000). The general idea of products having preservatives is to increase shelf life and prevent items from spoiling. The more shelf life a product has, the more marketable it becomes. The use of preservatives makes products stay fresher, longer and give more time for products to be used (Bumpres, 2010). Shelf life is the period of time during which the food product remain safe, retain desired microbiology, physical, chemical and sensory characteristics (Ademola et al., (2013). The aim of the research is to determine microbiological quality of fermented African locust bean cake stored under ginger extract and ascorbic acid treatment.

In this study various bacterial and fungal species associated with some locally fermented products in locust beans were isolated and identified. Moreover investigation on microbiological hazards associated with fermented locust beans was also intensified to safeguard the production of this food condiment meant for human consumption.

1.2                                          STATEMENT OF PROBLEM

Safe food is a basic human right despite that many food condiments are frequently contaminated with naturally occurring pathogenic microorganisms. Such pathogens cannot be detected organoleptically (seen, smelled or tasted), but can cause disease of varying severity, including death specially if the way they are conserved during exposition for sales provides conditions for those microorganisms to grow and reach considerable levels of contamination. Thus, food safety issues are of major importance to world health (WHO, 2000).

The global incidence of food borne illnesses is difficult to estimate but it has been reported that in 2000 alone 2.1 million people died from diarrhoeal diseases. A great proportion of these cases can be attributed to contamination of bacteria flora. This study evaluates different bacteria found in stored locust beans in Sokoto market.

1.3                         AIM AND OBJECTIVES OF THE STUDY

The aim of this work is to analyze different microorganism (bacteria flora) found in stored locust beans purchase from sokoto market. The objectives are:

1. To isolate and identify how micro-organism affects our environment.
2. To isolate and identify micro-organisms that are associated with stored locust beans
3. To understand bacteria flora
4. The effect of microorganism on human health

1.3                                                        HYPOTHESIS

HO:     bacteria flora are found in stored locust beans

Hg       = bacteria flora are not found in stored locust beans

1.4                                           SIGNIFICANCE OF THE STUDY

This study will be useful to farmers, and consumers of food. T he outcome of this research will guide users environment on the best method of preserving to avoid spoilage, the research work also will add to the literature and information existing about our environment

1.5                             LIMITATION OF THE STUDY

There are many or different type of microorganism that are found in different food item, the focus of this work is made only on bacteria flora found in stored locust beans

1.6                                                   SCOPE OF THE STUDY

Microorganisms, such as bacteria, are all around us. This study allows students to collect samples from the stored locust beans and grow the microorganisms so that students can visualize the microorganisms.  This teaches students how to bacteria grow in stored locust beans.

1.7                                              RESEARCH METHODOLOGY

In the course of carrying this study, numerous sources were used which most of them are by visiting libraries, consulting journal and news papers and online research which Google was the major source that was used.

1.8                                               STRUCTURE OF THE STUDY

The work is organized as follows: chapter one discuses the introductory part of the work, chapter two presents the literature review of the related works, chapter three describes methods used, chapter four discusses the result analysis, chapter five is on summary of findings, conclusion and recommendation.