Microbiological Evaluation of Shelf-life Indices of Fermented African Locust Bean Cake Stored Under Preservative Treatment
1 Department of Science Laboratory Technology, School of Technology, Kano state polytechnic, Matan-fada Road, PMB 3348, Kano State, Nigeria
2 Department of Microbiology, Faculty of Life Science, Bayero University Kano, PMB 3011, Kano State, Nigeria.
3 Department of Microbiology, Faculty of Life Sciences, College of Natural and Pharmaceutical Sciences, Bayero University, PMB 3011, Kano state, Nigeria
* Corresponding author: rabimuhammad2012@yahoo.com
2 Department of Microbiology, Faculty of Life Science, Bayero University Kano, PMB 3011, Kano State, Nigeria.
3 Department of Microbiology, Faculty of Life Sciences, College of Natural and Pharmaceutical Sciences, Bayero University, PMB 3011, Kano state, Nigeria
* Corresponding author: rabimuhammad2012@yahoo.com
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. The fermented laboratory control and local samples were treated with 1% salt w/w. A control experiment was left untreated. The samples were stored at ambient temperature (34°C and 30°C) for 30 and 120 days. The analysis consisted of aerobic and anaerobic mesophilic count, Staphylococcus count and Fungal count, detection of Escherichia coli, S.aureus, Salmonella sp, Mucor sp and Rhizopus sp. Contaminant isolates were identified from laboratory treated, untreated (Control) and locally produced, using standard procedure. The proximate analysis and organoleptic assessment of the laboratory treated, untreated (control) and purchased locust bean cake were carried out using standard procedure. The treated locust bean cake indicated microbial log reduction atl20 days due to the effects of the preservatives; the Control shows microbial Log increase in the untreated locust bean cake. Isolated and characterized bacterial isolates at 30 and 120 days in the treated and untreated locust bean cake was E.coli only isolated in Kwanaryan daddawa, Staphylococcus aureus were isolated in all the purchased Locust bean cake. Salmonella sp was not detected and a predominant fungal genera were Mucor sp and Rhizopus sp. The result indicated 40% elimination of contaminants at Gude, Jogana and Kwanaryan daddawa. The mean proximate composition at 30 and 120 days shows nutritional quality of treated locust bean cake. The Organoleptic assessment indicated that the judges rejected control daddawa due to off flavor.
Keywords
African locust bean cake
Salt
Microbial log reduction
Nutritional quality
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How to Cite
M., R., M.D., M., A.M., M., & A., B. (2018). Microbiological Evaluation of Shelf-life Indices of Fermented African Locust Bean Cake Stored Under Preservative Treatment. Nigerian Journal of Microbiology, 32(1), 4168-4175.
R. M., M. M.D., M. A.M., and B. A., "Microbiological Evaluation of Shelf-life Indices of Fermented African Locust Bean Cake Stored Under Preservative Treatment," Nigerian Journal of Microbiology, vol. 32, no. 1, pp. 4168-4175, June 2018.
