JSS  Vol.2 No.11 , November 2014
Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)
ABSTRACT

This study helps to determine the microbiological quality of local fermented food condiment, African locust bean (Parkia biglobosa) obtained from Ondo State, Nigeria. Bacterial species en- countered 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 Lac- tobacillus spp. in MRS agar. Some physical sensory study shows that odour became more pleasant when fermentation process take place for longer days and became slimy when fermentation continued at the day four. 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 fermentation as distinct from others which are still found after the seventh (7) day. This study helps in the investigation of microbiological hazards associated with fermented locust beans in order to safeguard the production of this food condiment meant for human consumption.


Cite this paper
Ajayi, O. (2014) Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa). Open Journal of Social Sciences, 2, 73-78. doi: 10.4236/jss.2014.211010.
References
[1]   Oke, O.L. and Umoh, I.B. (1987) Lesser-Known, Oil Seed Chemical Composition. Nutrition Reports International, 17, 293-297.

[2]   Achi, A.O. (2005) Traditional Fermented Protein Condiments in Nigeria. African Journal of Biotechnology, 4, 1612- 1621.

[3]   Esenwah, C.N. and Ikenebomeh, M.J. (2008) Processing Effects on the Nutritional and Anti-Nutritional Contents of African Locust Bean (Parkia biglobosa, Benth.) Seed. Pakistan Journal of Nutrition, 7, 214-217. http://dx.doi.org/10.3923/pjn.2008.214.217

[4]   Elemo, G.N, Elemo, B.O, Oladunmoye, O.O. and Erukainure, O.L. (2011) Comprehensive Investigation into the Nutritional Composition of Dehulled and Defatted African Locust Bean Seed (Parkia biglobosa). African Journal of Plant Science, 5, 291-295. http://www.academicjournals.org/ajps.

[5]   Gernah, D.I., Atolagbe, M.O. and Echegwo, C.C. (2007) Nutritional Composition of the African Locust Bean (Parkia biglobosa) Fruit Pulp. Nigerian Food Journal, 25, 190-196.

[6]   Liman, A.A., Egwin, P., Vunchi, M.A. and Ayansi, C. (2010) Lipase Activity in Fermented Oil Seeds of Africa Locust Bean, (Parkia biglobosa),Castor Seeds (Ricinu communis) and African Oil Bean (Pentaclethra macrophylla). Nigerian Journal of Basic and Applied Science, 18, 136-140. http://ajol.info/index.php/njbas/index

[7]   Ogbadu, L.J. and Okagbue, R.N. (1988) Fermentation of African Locust Bean (Parkia biglobosa) Seeds: Involvement of Different Species of Bacillus. Food Microbiology, 5, 195-199. http://dx.doi.org/10.1016/0740-0020(88)90018-4

[8]   Allagheny, N., Obanu, Z.A., Platt, G.C. and Owens, J.D. (1996) Control of Ammonia Formation during Bacillus subtilis Fermentation of Legumes. Food Microbiology, 29, 321-333. http://dx.doi.org/10.1016/0168-1605(95)00069-0

[9]   Odunfa, S.A. (1985) Biochemical Changes in Fermenting African Locust Beans (Parkia biglobosa) during “iru” Fermentation. International Journal of Food Science & Technology, 20, 295-303. http://dx.doi.org/10.1111/j.1365-2621.1985.tb00379.x

[10]   Achi, O.K. (1992) Microorganisms Associated with Natural Fermentation of Prosopsis africana Seed for Production of Okpiye. Plant Foods Human and Nutrition, 42, 297-304. http://dx.doi.org/10.1007/BF02194090

[11]   Sarkar, P.K., Jones, L.J., Craven, G.S., Somerset, S.M. and Palmer, C. (1997) Amino Acid Profiles of Kinema, a Soybean-Fermented Food. Food Chemistry, 59, 69-75. http://dx.doi.org/10.1016/S0308-8146(96)00118-5

[12]   Sarkar, P.K., Cook, P.E. and Owens, J.D. (1993) Bacillus Fermentation of Soybeans. World Journal of Microbiology and Biotechnology, 9, 295-299. http://dx.doi.org/10.1007/BF00383066

[13]   Enujiugha, V.N., Akanbi, C.T. and Adeniran, H.A. (2008) Evaluation of Starters for the Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds. Nutrition & Food Science, 38, 451-457. http://dx.doi.org/10.1108/00346650810906976

[14]   Odunfa, S.A. (1986) Dawadawa in Legume Based Fermented Foods. Journal of Plant Foods, 6, 155-163.

[15]   CLSI (2013) Update on the 2012-2013 CLSI Standards for Antim-icrobial Susceptibility Testing: Edition-Susan Sharp. http://www.swacm.org/annualmeeting/2012/stlouisworkshops/WS4GPCLSIUpdate2012.pdf

[16]   Kaiser, G. (2012) Kirby-Bauer Test (Online Manual, Lab 21). Syllabus—Department of Biology—Western Kentucky University. http://student.ccbcmd.edu/~gkaiser/index.html faculty.ccbcmd.edu/courses/bio141/labmanua/lab21/lab21.html

[17]   Buchanan, R.L. (1995) The Role of Microbiological Criteria and Risk Assessment in HACCP. Food Microbiology, 12, 421-424. http://dx.doi.org/10.1016/S0740-0020(95)80124-3

 
 
Top