Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds

Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds

Chapter One

^{AIMS AND OBJECTIVES OF THE STUDY}

^{To determine the microbiological effect of ginger on processed Iru (Parkia biolobosa)}
^{To determine the microbiological effect of garlic on processed “Iru” (Parkia biglobossa).}
To determine the microbiological effect of salt concentration on processed Iru
^{To evaluate the best preservative in processed “Iru” (Parkia biglobossa).}
To evaluate the no of bacterial load in processed.
To evaluate the bacterial load in processed Iru with salt, ginger and garlic.

^{CHAPTER TWO}

^{LITERATURE REVIEW}

^{ORIGIN AND GEOGRAPHIC DISTRIBUTION}

^{Parkia biglobossa occurs in a belt between 50N and 150N, from the Atlantic coast in Senegal to Southern Sudan and Northern UGANDA. The belt is widest in West African (maximum 800km) and narrows to the east and African locust over 200 years ago, probably as a consequence of the slave trade, and later possibly to Guyana. The use of the fermented beans of African locust bean dates back many centuries and was already described in the 14th century.}

^{African locust bean has a reputation for soil improvement; its leaves are applied as green manure. It is also important in agriculture, being a good source of nectar and suitable for the placement of lives. It may serve as a decorative avenue tree.}

^{African locust bean is very important in West African culture. It plays a role in all major rituals, including those associated with birth, baptism, circumcision, marriage and death. African locust bean (Parkia biglobossa) seeds, the supply of which is dwindling.}

^{Beans and other legumes}^:^{Types ands cooking tips. This guide describes common types of beans and legumes, tips for preparing them and ways to add more legumes to your meals and snacks. By Mayo Clinic staff.}

^LEGUMES

^{A class of vegetables that included beans, peas and lentils – are among the most versatile and nutritious foods available. Legumes are typically low in far, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A god source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.}

^{If you want to add more beans and other legumes to your diet, but you aren’t clear about what is available and how to prepare them, this guide can helps.}

^{CHAPTER THREE}

^{MATERIALS AND METHODS}

^MATERIALS

^{The materials used (Africa Locust bean seed) was bought at Ada –Ile market, in Osun State. And other materials used such as; salt, ginger, Garlic, K2Co}_{3 (Pottasium carbonate), Jute bag and calabash were obtained in Food Science Laboratory in Osun State Polytechnic, Iree.}

_{The production of Iru (parkia biglobosa) Africa locust bean when processed into condiment using “Iru” or “Dawadawa” or Soumbella depending on the locality.}

_{The production of the processed l.ocust bean “Iru” involves; sorting, wishing, first boiling, dehulling, second boiling, draining, fermentation which make it to develop its characteristic flavour due to the presence of essential oils. The production process was explain in flow chart and explain.}

^{CHAPTER FOUR}

^{RESULTS AND DISCUSSION}

^{Table 1:-}^{Microbiological effects preservatives on processed “Iru” (parkia big lobosa)}

^{Microorganisms loads/g (cfulg)}

^Keys

^RLB ⁼ ^{Raw locust bean}

FLB ⁼ ^{Unfermented locust bean}

FLB Ginger ⁼ ^{Fermented locust bean + 5% ginger extract}

FLB Garlic ⁼ ^{Fermented locust bean + 5% garlic extract}

FLB Salt ⁼ ^{Fermented locust bean + 5% salt concentration}

^{CHAPTER FIVE}

^{CONCLUSION AND RECOMMENDATION}

^Conclusion

^{In conclusion, the results of microbial load gave useful information in the preservation of fermental locust bean (parkia biglobosa). It was discovered that 5% salt concentration had low microbial load than the ginger and garlic extract. Therefore 5% salt concentration is the best fermented preservation for locust bean (Parkia}^biglobosa⁾

^{Recommendation}

^{Based on the effect, these preservatives had an the microbial load, it can be recommended that 5% salt concentration should be used in preservation of fermented locust bean.}

^REFERENCES

^{Akintayo E. I (2004) characteristics and composition of Parkia biglobosa and Jatropha cureas oils and cakes Bioresource technology 27: 307 – 310}
Ennjiugha, V. N and Ayodele – Oni O (2003), Evaluation of nutrients and some antinutrients in lesser known, underutilized oil seeds. International journal of food science and technology 38: 525 – 528
Ega, R. AI, Kapu MM, Muazu, S and Olumu, J. M. (1988) Effect of fermentation on distribution of nutrients in the seed of African locust bean (Parkia clappertoniana. Keay) and (Tamarind inica, Linn) Nigerian Journal of Basic and Applied Science 2: 87 – 94
Odunfa S. A (1985) Biochemical changes during “Iru” fermentation. Journal of food Technology 20, 295 – 303
Omafuvbe, B. O. Falade S. O, Osuntogun B. A. and Adewusi R. A (2004) chemical and biochemical changes in African locust beans (Pakia biglobossa) and melon (citrullus Vilgaris) seeds during fermentation to condiments. Parkistan Journal of nutrition 3, 140 – 145
Ouoba, L. J. I, K. B. Rechinger, V. Barkholt, B. Diawara A. S. Traore and M. Jakobsen (2003) Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus slubtills and Bacillus Pumillus for soumbala J. Applied Microbial, 94: 396 – 402

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