Effect Of Spices Extract Ginger, Extract Garlic And Salt Concentration On The Microbial Load Of Locust Bean Seeds (Parkia Biglobosa)
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Effect Of Spices Extract Ginger, Extract Garlic And Salt Concentration On The Microbial Load Of Locust Bean Seeds (Parkia Biglobosa)
ABSTRACT
The impact of spices (garlic and ginger extract) and salt content on the microbial burden associated with the process ‘Iru’ (Parkia biglobosa) was examined. The raw locust bean (RLB) exhibited the highest overall viable counts, measuring 1.8 x 106 Cfu/g.
Fermented locust bean (FLB) had 3.4 x 105 cfu/g, whereas FLBGIN (fermented locust bean with giger) had 2.8 x 104 cfu. Fermented locust bean with garlic (FLBGAR) had 3.8 x 104 cfu/g, whereas FLBS (fermented locust bean with salt concentration) had 2.0 x 104 FLBS exhibited the lowest bacterial burden.
FLB had the greatest total coliform count (6.4 x 104 cfu/g), whereas FLBS had the lowest (1.3 x 103 cfu/g). The RLB showed a coliform count of 4.1 x 104 CFU/g. FLBGN and FLBGAR showed total coliform counts of 3.6 x 103 cfu/g and 7.2 x 103 cfu/g, respectively.
There were six microorganisms identified with locust bean. They are Bacillus sp., Pseudomones sp., Proteins sp., Fusobacterium sp., Enterobacter sp., and Aeromohas sp.
The fermented locust bean with salt had the least and lowest bacterial burden. Salt is the greatest preservative for processing ‘iru’ (Parkia biglobosa).
Chapter one
1.0 Introduction
The high expense of animal protein has sparked interest in numerous leguminous seed proteins as potential sources of vegetable protein for human and cattle use. Among plant species, legumes are regarded as the primary source of direct protein.
They are widely consumed, particularly in undeveloped and underdeveloped nations where animal protein consumption may be restricted due to economic, social, cultural, or religious considerations (Esenwah and Lkenebomeh, 2008).
Locust bean is protein. Protein-Eenergy-Malnutrition (PEM) is a serious problem facing most developing nations as a result of inadequate intake of good quality protein sources such as meat, fish, and poultry products, which are out of reach for many populations due to poor economy, increase in population pressure, and other natural calamities such as drought and flood. Ladeji et al. (1995; Nordeide et al., 1996).
In these countries, almost 60% of the population suffers from PEM, which leads to a high rate of death, lasting brain damage, and a decline in children’s learning abilities (Abdullahi, 2000).
Aside from protein, legumes include a high concentration of complex carbohydrates, starch, edible oil, and fibre (Pirman et al, 2001; Chau et al, 1998).
African locust bean seeds are high in protein and are typically fermented into a delectable food condiment known as dawadawa, which is used to enhance the flavour of soups and stews as well as to supplement a protein-deficient diet.
The African locust bean tree (Parkia biglobosa) is one of the leguminous plants used by humans, notably in certain African regions. The seeds are well-known for their use in the manufacture of a local condiment called Dadadawa (Hausa) or Iru (Yoruba).
Furthermore, Parkia biglobosa is a plant legume with high protein quality, and its protein and amino acid content has been studied (Nordeide et al., 1996; Ega et al., Glew et al., 1997; Cook et al., 2000; lockett et al., 2000).
However, significant research has been conducted on the effect of soy-Iru preservatives with salt or ginger, but not on processed Iru parkia biglobosa with various species and salt.
Locust bean spoiling is the deterioration of food caused by bacteria. Locust beans can become infected with dangerous bacteria, resulting in food intoxication and infection (Adams and Moss, 1999).
As a result, there is a need to minimise the load and harmful effect of these pathogenic bacteria in locust beans in order to make them fit for eating and safer for consumers. This might be done by employing different species extract (ginger, garlic, and the salt concentration in locust beans).
1.1 The Aims and Objectives of the Study
To investigate the microbiological effects of ginger on processed Iru (Parkia biglobosa).
To investigate the microbiological effects of garlic on processed “Iru” (Parkia biglobosa).
To assess the microbiological impact of salt concentration on processed Iru.
To determine the optimum preservative in processed “Iru” (Parkia biglobosa).
To determine the number of bacteria present in the treated material.
To determine the bacterial load in processed Iru with salt, ginger, and garlic.
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