ABSTRACT

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).    

CHAPTER ONE

1.0                                                                           INTRODUCTION

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 – poor diet.

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 locust beans)

1.1           AIMS AND OBJECTIVES OF THE STUDY

I.       To determine the microbiological effect of ginger on processed Iru (Parkia biolobosa).

II.    To determine the microbiological effect of garlic on processed “Iru” (Parkia biglobossa).

III. To determine the microbiological effect of salt concentration on processed Iru.

IV.                        To evaluate the best preservative in processed “Iru” (Parkia biglobossa).

V.   To evaluate the no of bacterial load in processed.

VI.                        To evaluate the bacterial load in processed Iru with salt, ginger and garlic.

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