ABSTRACT

Stored locust bean samples were purchased from Uselu market and analysed for their fungal load and physicochemical properties such as moisture content, pH value and titratable acidity. Enumeration of the total fungal species was carried out by pour plate technique using appropriate medium, potato dextrose agar (PDA) with antimicrobial agents (streptomycin), incorporated to inhibit bacteria growth. The fungal isolates were identified using cultural and morphological characterization. Moisture content determination was done by drying to constant weight in oven at 103°C, the pH value was determined using a pH meter while titratable acidity was by acid-base reaction using 0.1N sodium hydroxide (NaOH) solution. The total fungi count on potato dextrose agar was 2.0×10-8 from Uselu market. The moisture content was 18.9%, the pH value 6.1 and titratable acidity 0.61ml of 0.1N, NaOH. The species of fungi isolated and identified at the end of the analysis were Fusarium sp, Aspergillus flavus, Penicillium sp, Saccharomyces sp and Aspergillus niger. The identification was based of morpohological characteristics. These fungal colonization and contamination of stored locust bean cause inedibility, reduce market value and depletion of its nutrients. Hence, adequate drying of crops, prevention of moisture re-absorption and the general improvement of storage facilities at all levels of production is recommended as a safe guard against fungi deterioration of locust bean.

 

 

CHAPTER ONE

INTRODUCTION

Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Daddawa is traditionally produced from locust beans (Parkia biglobosa) seeds (Farinde et al., 2017).Odunfa (1981) stated that fermented locust bean seed is commonly consumed in Ghana, Nigeria, SierraLeone 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 SierraLeone and kpalugu in Ghana. 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. Abstract Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Daddawa is traditionally produced from locust beans (Parkia biglobosa) seeds. This work was carried out on the preservation of fermented Parkia biglabosa seeds sourced from local producers and laboratory produced.

AIM OF STUDY

The aim of the research is to determine microbiological quality of fermented African locust bean from Uselu market in Benin City Nigeria.