Project Materials

EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING.

Chapter one

INTRODUCTION

Background of the Study

Traditional fermented condiments (OGIRI-EGUSI) made from vegetable proteins are enjoyed by several ethnic groups in Nigeria and have been the pride of culinary traditions for generations.

It is clear that these items have had a significant impact on the food patterns of rural populations, functioning not only as healthful non-meat protein substitutes, but also as condiments and flavouring agents in soup.

Traditional manufacturing methods should leverage biotechnological advancements to provide reasonable quality while also ensuring product safety.

The requirements for the long-term biotechnological development of Nigerian condiments are examined in terms of microbiology and raw material biochemistry.

Fermented vegetables and proteins have potential dietary applications as protein supplements and functional components in fabricated foods (Achi, 2005).

Legumes’ seeds may account for up to 80% of dietary protein, making them the sole source of protein for some groups. Their cooked forms are consumed as meals, while fermented forms are often used as condiments to enhance the flavours of food (Odunfa, 1985).

With a high protein content, legume condiments can be used as a tasty condiment in sauces and soups, as well as a substitute for food flavouring.

Traditional methods of uncontrolled solid subtract fermentation result in extensive hydrolysis of the protein and carbohydrate components (Fetuga et al. 1973).

Fermented foods are crucial components of the world, notably in Africa (Odunfa, 1985). Fermentation is one of the oldest and most cost-effective ways to produce and preserve food in developed countries (David and Aderibigbe 2010).

Many proteineous oily seeds in Africa, including cotton seed (Gossypium hirsutum), African locust bean (Parkia), and melon seed (Citrillus vulgaris), are fermented to generate soup condiments (Odunfa, 1981), which add a nice scent to soups and sauces.

Many countries, particularly Nigeria and India, include protein calories. Malnutrition is a big issue; these condiments provide calories, low-cost protein, and fatty acids in diets (Odumodu, 2007).

Ogiri is an oily paste made from fermented melon seeds (Citrillus vulgaris) in western Nigeria. Oyenuga (1986) describes the composition of melon seeds.

Melon seeds are high in protein and low in carbohydrates. Citrullus vulgaris belongs to the Cucurbitaceae family (Alfred, 1986). Ogiri has a very strong pungent odour. Consumers prefer Ogiri grown in a specific location. The production technique, which is a local art, causes the quality to vary.

Fermented items are also stored at room temperature (28+2) oC. For varying amounts of time (days or weeks). The number and kind of microorganisms present during fermentation and storage may have had an impact on product quality.

Fermented foods are a vital part of many people’s diets around the world, notably in Africa. Fermented foods are made from fruits and vegetables, grains, root crops, legumes, and oil seeds.

Fermentation is one of the oldest and most cost-effective ways to produce and preserve food in underdeveloped nations (David & Aderibigbe, 2010).

Many proteinaceous fatty seeds, including cotton seeds (Gossypium hirsutum), castor bean (Parkia biblobosa), and melon seed (Citrullus vulgaris), are fermented in Africa to make food condiments (Odunfa, 1981), which provide pleasant fragrances to soups and sauces.

In many countries, particularly Nigeria and India, where protein/calorie malnutrition is a serious issue, these condiments provide a decent source of energy, low-cost protein, and fatty acids in diets (Odumodu, 2007).

As a result, enhance the nutritional content of the individual diets that they consumed. Ogiri is a condiment popular in eastern and western Nigeria, particularly among the Ibos. Ogiri is an oily paste made by fermenting melon seeds (Citrullus vulgaris) in Nigeria’s eastern and western regions.

According to Oyenuga (1988), melon seed contains the following components: dry weight (88.9%), crude protein (32.6%), ether extract (50.2%), crude fibre (3.7%), and silica free ash (3.45%).

Minerals (mg/100g) in shelled melon seed included calcium (112), phosphorus (1777), magnesium (578), potassium (538), sodium (5), chlorine (32) and vitamins (N/g) A (30.65), D (11.20), and E (0.25). Melon seeds are high in protein and low in carbohydrates. Citrullus vulgaris belongs to the Cucurbitae family (Alfred, 1986).

Ogiri has a very strong pungent odour. Consumers prefer Ogiri manufactured in a specific locality. The production process, which is a local craft, causes the product’s quality to vary.

The fermented products are also kept at ambient temperature (28.2+2) for varying periods of time (days or weeks) (David and Aderibigbe, 2010). The population and types of microorganisms involved in fermentation can cause food poisoning. Others are responsible for antibiotic production (Obeta, 1983).

AIM AND OBJECTIVES OF THE STUDY

1) Identification of antimicrobial-producing Bacillus species in Citrullus vulgaris.

2) To determine the causes for preferences in ‘Ogiri’ from four distinct markets in Enugu town.

3) Identify the characteristic ability of microorganisms responsible for fermentation of Citrillus vulgaris to generate Ogiri.

4) Identify potential microorganisms and investigate the effects of various carbon sources on isolates.