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 encountered during the study ranged from 20 × 10 3 cfu/g to 200 × 10 3 cfu/g for total bacterial count, 3 × 10 3 cfu/g to 120 × 10 3 cfu/g for coliform count and 1 × 10 3 cfu/g to 60 × 10 3 cfu/g for the Lactobacillus 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.

Microbial Profile of Dawadawa Vended in Tamale Central Market

“…Dawadawa preparation goes through various processes of preparation before it reaches the consumer. These processes, if not handled according to safety standards will expose the product to microbial contamination (Ajayi 2014). The mean count of Staphylococcus aureus was 85.21 cfu/g and E. coli had the least mean count of 12.29 cfu/g (Table 2).…”

“…Bacterial count variation observed in the spices could be as a result of factors such as mode of presentation on the market, duration on the market, source of product and product chain transfer from producers to retailers. Generally, all the processes involved in the preparation of dawadawa poses a threat of potential food contamination; bare feet, sand, mortar and pestle are employed in the de-hulling process, water used in the preparation process, fermentation, drying and moulding and nally plastic bags employed in packaging could all be sources of contact contamination of the product (Ajayi, 2014).…”

Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

“…Condiments are substances applied to food in the form of a sauce, powder, spread or anything similar, to enhance or improve flavour [3], [4]. They are also perceived as low-cost meat substitute added to soups by low-income families in parts of Nigeria [4], [5].…”

Effect of Bacillus Subtilis Concentration and Fermentation Time on the Quality of African Locust Bean Condiment

“…Reports from literature has established that there are nutrient-rich crops in Nigeria which are fermented and used as foods or as food condiments (Achinewhu, 1983a(Achinewhu, , 1983bAkinrele, 1970;Ekundayo, 1977;Kuboye, 1985;Odunfa and Oyeyiola, 1985;Ogundiwin, 1978a;Onyekwere, 1977;Pierson et al, 1986;Tehinse and Ogundiwin, 1978;Uzogara et al, 1990). Fermented food condiments give pleasant aroma to soups, sauces and other prepared dishes worldwide, especially in most African countries and India where protein calorie malnutrition is a major problem (Ajayi, 2014). Oil seeds such as African locust bean, melon seed, castor oil seed, mesquite bean and soybean are fermented to give condiments (Ajayi, 2014).The African locust bean condiment is a popular fermented soup condiment in Western and Central African regions.…”

“…Fermented food condiments give pleasant aroma to soups, sauces and other prepared dishes worldwide, especially in most African countries and India where protein calorie malnutrition is a major problem (Ajayi, 2014). Oil seeds such as African locust bean, melon seed, castor oil seed, mesquite bean and soybean are fermented to give condiments (Ajayi, 2014).The African locust bean condiment is a popular fermented soup condiment in Western and Central African regions. Locust bean tree is found throughout the savannah lands of North Central Nigeria covering Benue, Kaduna, Kwara, Kogi, Nassarawa and Plateau States (Simonyan, 2012).…”