Microbiological and Nutritional Qualities of Fermented Ugba (Pentaclethra macrophylla, Bentham) Sold in Mbaise, Imo State, Nigeria
Journal Title: Annual Research & Review in Biology - Year 2016, Vol 9, Issue 4
Abstract
Aim: This study was carried out to investigate the microbial load and nutritional qualities of fermented Ugba Study Design: This research study was done using random sampling technique. Place and Duration of Study: Mbaise Markets, Mbaise, Imo State; Department of Microbiology, Madonna University, Elele Campus, Rivers State, between October 2014 and March 2015. Materials and Methods: A total of 20 samples of ugba were purchased from different locations in Mbaise markets - Orie-Ikpa, Nkwo-Ogwu, Orie-Amaigwe and Afor-Ajaala. Pour plate technique was used for enumeration while streak plate method was used for isolation. Nutrient agar, MacConkey agar, Eosin methylene blue agar and Sabouraud dextrose agar were used to determine total aerobic plate count, coliform count, Escherichia coli and fungal count respectively. Results: For Total Aerobic Plate Count (TAPC), Afor-Ajaala had the highest count (8.05±0.11 log10 cfu/g) while Orie-Ikpa had the lowest count (7.98±0.14 log10 cfu/g). For Colony Count (CC), Orie-Ikpa had the highest count (5.88±0.17 log10 cfu/g) while Orie-Amaigwe had the lowest count (5.75±0.15 log10 cfu/g). For E. coli Count (EC) counts, Nkwo-Ogwu market had the highest (4.34±0.40 log10 cfu/g) while Orie-Amaigwe had the least (4.12±0.30 log10 cfu/g). For Fungi Count (FC), Nkwo-Ogwu had the highest count (5.27±0.48 log10 cfu/g) while Orie-Ikpa had the least count (5.03±0.48 log10 cfu/g). Bacteria isolated include Staphylococcus sp (80%), Bacillus sp (95%), Lactobacillus sp (90%), Klebsiella sp (35%) and Escherichia coli (35%). Fungi isolates were Aspergillus spp (45%), Penicillium spp (35%) and Saccharomyces spp (100%). The proximate analysis (%/100 g) yielded crude protein content (29.3), ash content (8.83), crude fibre (5.75), moisture content (33.7), lipid (18.32), Carbohydrate (3.55) and dry mass (66.23). Conclusion: This study revealed that consumers of Ugba processed or sold in poorly sanitized condition are exposed to food poisoning and gastroenteritis, hence, the need to control microbial growth on Ugba sold in Imo State. However, Ugba prepared and sold in a hygienic environment serves as an adequate proteinaceous food.
Authors and Affiliations
N. C. J. Anyanwu, O. L. Okonkwo, C. N. Iheanacho, B. Ajide
Keywords
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- EP ID EP350967
- DOI 10.9734/ARRB/2016/23610
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