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Isu, N. R.; Njoku, H.O.

doi:10.1023/a:1007906413195

Cited by 26 publications

(3 citation statements)

References 2 publications

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“…Metabolic and enzymatic hydrolysis of Bacillus species serves to break down the protein into amino acids (Isu and Njoku, 1997). Odunfa and Oyewole (1986) and Ghosh et al (2013) observed that all the Bacillus species that have been associated with the fermentation of the oil bean seeds are mainly proteolytic, and 97.3% of these Bacillus species are also lipolytic.…”

Section: Microbiological Changes During Fermentationmentioning

confidence: 99%

“…Furthermore, because of the stress associated with the food processing, it would be important to use culture dependent and independent methods in order to find/detect non-culturable or not yet cultured microorganisms. Available information in literature shows that organisms such as E. coli, Staphylococcus aureus and other members of the Enterobacteriaceae have been isolated from condiments in West Africa (Isu and Njoku, 1997; Okorie and Olasupo, 2013a). …”

Section: Microbiological Safety Of Fermented African Oil Bean Seedsmentioning

confidence: 99%

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The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

2016

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Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla) produced by the Ibos and other ethnic groups in southern Nigeria. Seen as a family business in many homes, its preparation is in accordance with handed-down tradition from previous generations and serves as a cheap source of plant protein. Its consumption as a native salad is made possible by fermentation of the cotyledon for 2–5 days, but could also serve as a soup flavoring agent when fermentation last for 6–10 days. The fermentation process involved is usually natural with an attendant issue of product safety, quality and inconsistency. The production of this condiment is on a small scale and the equipment used are very rudimentary, devoid of good manufacturing procedures that call to question the issue of microbial safety. This paper therefore reviews the production process and the spectrum of microbial composition involved during fermentation. In addition, potential spoilage agents, nutritional and biochemical changes during production are examined. Furthermore, information that can support development of starter cultures for controlled fermentation process in order to guarantee microbiological safety, quality and improved shelf life are also discussed.

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Section: Microbiological Changes During Fermentationmentioning

confidence: 99%

Section: Microbiological Safety Of Fermented African Oil Bean Seedsmentioning

confidence: 99%

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

2016

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“…The isolated Bacillus species are nonpathogenic, saprophytic mesophiles commonly associated with soil, air and water. According to Isu and Njoku (1997), Bacillus species constitute over 95 per cent of the total microbial population density in African oil bean seed fermentation into ugba, a soup condiment. The isolated Bacillus species have been variously identified as playing major parts in the fermentation of other unconventional legumes for the production of condiments (Enujiugha, 2009;Enujiugha and Badejo, 2002;Chinma et al, 2023).…”

Section: Results and Discussion Enumeration Characterization And Isol...mentioning

confidence: 99%

Response of Bacillus subtilis to Salt and Acid Stresses and the Optimal Effect on Fermentation of Locust Bean (Parkia biglobosa) Seeds into Iru (A Soup Condiment)

Oguntimehin,

Fagbemi,

Ojo

et al. 2023

IPS J. Appl. Microbio. Biotech.

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This study aimed at evaluating the performance of Bacillus subtilis stressed in varying single-factor salt and acid concentrations as pre-treatments in the fermentation of African locust bean seeds (Parkia biglobosa) into iru, a commonly consumed soup condiment. Microorganisms were isolated from commercial iru and the result showed that there was a predominant bacteria growth, with a mild mold growth. The bacteria isolated were species of Bacillus, Micrococcus and Pseudomonas. Biochemical tests were carried out on the Bacilus species; and Bacillus subtilis was isolated and identified. The isolated B. subtilis was cultured under different acid (pH 3.5, 4.5 and 5.5) and salt (1%, 2.5% and 5% NaCl) concentrations. Notable growths were seen at all salt concentrations but no growth was observed at very high acid concentrations (pH 3.5 and 4.5). Isolates from varying cultural conditions were used as single starters to ferment the locust bean seeds into iru (at 37 oC for 72 h), with subsequent evaluation of their performance in the fermentation process and final product. The results revealed that stressing the organism as a pretreatment step had a positive significant effect on the nutritional, antinutritional, physicochemical, and sensory properties of the fermented iru. This study therefore concludes that the introduction of appropriate starter culture such as B. subtilis with appropriate modifications could contribute to improved preservation, quality and safety of traditionally fermented foods. The overall acceptability of the samples fermented with the stressed B. subtilis compared favourably with the control samples.

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Pentaclethra macrophyllaBentham, 1841

Onyekwelu

Stimm

2015

Enzyklopädie Der Holzgewächse: Handbuch Und Atlas Der Dendrologie

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Cited by 26 publications

References 2 publications

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

Response of Bacillus subtilis to Salt and Acid Stresses and the Optimal Effect on Fermentation of Locust Bean (Parkia biglobosa) Seeds into Iru (A Soup Condiment)

Pentaclethra macrophyllaBentham, 1841

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