EFFECT OF GINGER AND GARLIC EXTRACT ON MICROBIAL LOAD/STABILITY OF AFRICAN OIL BEAN SEED [LOCAL SEASONAL]

ABSTRACT

Samples of locust bean seed were bought from Jattu market and was taken to the laboratory for bacteriological analysis using standard methods. The results revealed the presence of staphylococcus aureus. The bacterial count ranged from sample A 1.6 +10⁴ cfu/g to 4.8 +10⁴ cfu/g sample B 1.6 x 10⁴-3.6x10⁴ Cfu/g and sample C 1.6 +10⁴ cfu/g to 4.8 +10⁴ cfu/g these numbers are acceptable according to the microbiological criteria for foods. Some of the bacteria have been implicated in various human diseases. Proper personal hygiene and good sanitary condition should be adhered to by food producers and handlers and also locust bean should be properly packaged and stored to avoid contamination.

TABLE OF CONTENTS

Title Page  -       -       -       -       -       -       -       -       -       i

Certification        -       -       -       -       -       -       -       -       ii

Dedication -       -       -       -       -       -       -       -       -       iii

Acknowledgement      -       -       -       -       -       -       -       iv

Abstract     -       -       -       -       -       -       -       -       -       v

Table of content -       -       -       -       -       -       -       -       vi

CHAPTER ONE

1.0    Introduction       -       -       -       -       -       -       -       1

1.1    Operational Definition of Terms    -       -       -       -      

1.2    Locust Bean Seed (Parkia biglobosa)     -       -       -       3

1.3    Garlic (allium satiuum) -       -       -       -       -       -       4

1.4    Ginger (Zingiber offinale)     -       -       -       -       -       5

CHAPTER TWO

2.0    Literature Review        -       -       -       -       -       -       -      

2.1    Growing condition of locust bean seed  -       -       -      

2.2    Seed Germination       -       -       -       -       -       -      

2.3    Origin and Major types of Garlic   -       -       -       -      

2.4    Nutritional Composition of Garlic   -       -       -       -      

2.5    Vitamins    -       -       -       -       -       -       -       -      

2.6    Etymology of Ginger   -       -       -       -       -       -      

2.7    Nutritional information -       -       -       -       -       -      

CHAPTER THREE

3.0    Materials and Methods        -       -       -       -       -       -      

3.1    Materials    -       -       -       -       -       -       -       -      

3.2    Preparation of sample -       -       -       -       -       -      

        Serial Dilution     -       -       -       -       -       -       -      

        Culturing using the pour plate method  -       -       -      

        Gram Staining    -       -       -       -       -       -       -      

        Biochemical Characteristics  -       -       -       -       -      

        Catalase Test     -       -       -       -       -       -       -      

CHAPTER FOUR

4.2    Result

CHAPTER FIVE

5.0    Discussion -       -       -       -       -       -       -       -      

5.1    Conclusion         -       -       -       -       -       -       -       -      

5.2    Recommendation        -       -       -       -       -       -       -      

Reference -       -       -       -       -       -       -       -

CHAPTER ONE

1.0   INTRODUCTION

        African oil bean seed, botanically known as pentaclethramacrophylla commonly found in the Southern part of Nigeria belongs to the family Leguminosae.

        The seeds are contained in a brownish flattened pod wihch explodes at maturity dispersing the seeds, (Enjiugha, 2003). The fermented “Ugba” in Igboland of Eastern Nigeria is a common snack delicacy. The unferment seeds harbour the following microbial flora:Aspergillus, Staphylococcus, micrococcus, penicillium and Bacillus but according to Obeta (1983) only bacterial species are involved in “Ugba” fermentation. “Ugba” is rich in protein and carbohydrates and is a low-acid food which could be prepared into flour and cubes and explored in food fertification and confectionaries (Tito, 2005).

        A condiment is something such as a sauce, that is added to some food to impart particular flavour, enhance its flavour (Smith, 2007, Nealon, 2010), or some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time (Andrew, 2007).

        Many condiments are available packaged in single serving sachets (packets) like mustard or ketchup, particularly when supplied with take out or fast food meals. Condiments are usually applied during dinner. Condiments are sometimes added prior to serving, for example a sandwich made with ketchup or mustard. Some condiments are used during cooking to add flavour or texture to the food; barbecue sauce, teriyaki sauce, soy sauce, marmite are examples. The term condiment comes from the latin condimentum, meaning “spice, seasoning, sauce” and from the latin condere, meaning “preserve, pickle, season”. (Nealon, 2010).

        Food condiments or spices are strong smelling sharp tasting substances usually used to improve or adjust the flavour of food. They are usually of vegetable origin. Common examples include mustard, nutmeg, ginger, garlic, coriander, locust bean, etc.

1.1   AFRICA OIL BEAN SEED (Pentaclethra Macraphylla)

        Africa oil bean also known as carob, iru by the Yorubas and ogiri, dawa dawa by igbos, is one of the common cooking condiments that is gradually disappearing from dinning table of many families. These names all refer to one and the same thing. Thus bean like non-fleshy seed with a naturally sweety taste is widely used by Nigerians. Local research has shown that locust bean helps to promote good sight and drives away hypertension and diseases conditions like stroke and diabetes (uyovbisere and Elemo, 2002).

        African locust bean (parkia biglobosa) and other oil seeds such as melon seed, caster seed, soy bean, etc are fermented to produce condiments. Fermented locust bean is well known condiment with characteristic ammonical odour and flavour which enhances the taste of traditional soups and sauces especially those used as accompaniments to starchy foods. It is generally added to soups as low cost meat substitute by low income families in parts of Nigeria.

 

1.2   GARLIC (Allium Sativum)

        Garlic (Allium Sativum) commonly known as garlic is a species in the onion genus, Allium. It close relatives include the onion, shallot, leak, chive, (Ensminger, 1994) and rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes. (Simonetti, 1990) Allium sativum is a bulbous plant. It grows up to 1.2m (4 ft) in height. It’s hardiness is USDA Zone 8. It produces hermaphrodite flowers. Pollination occurs by bees and other insects.

        Also, it is used as a flavouring in cooking and pickling, sometimes in the form of whole or grated cloves and sometimes in the form of a cooked extract, as in sauces and dressings. Garlic has a characteristic pungent, spicy flavour that mellows and sweetens considerably with cooking, locally, garlic is often paired with ginger to make stews and soups. Generally, garlic is used as condiment and in the preparation of baked goods, puddings gravies, soups, stew, meat product, non alcoholic beverages and soft candy. In medicine garlic is used as a digestive stimulant, diuretic and anti-spasmodic.

        There are different types of subspecies of garlic, most notably hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climate; softneck garlic is generally grown closer to the equator. (Zohary and Hopf, 2000).

 

1.3   GINGER (Zingiber offinale)

        Ginger or ginger root is the rhizome of the plant zingiber officinale consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. The distantly related dicots in the Asarum genus have the common name with ginger because of their similar taste. (Ernest and Pittler, 2000). Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded or washed and scrapped, to kill it and prevent sprouting. The fragrant perisperm of zingiberaceae is used as sweetmeats by bantu, also as a condiment and sialogogue.

        Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740. (Wood and Pittler, 2000). The taste and pungency of ginger increases with the maturity of the plant, thus young rhizomes are juicy and flashy with a very mild taste while juice from old rhizomes are extremely potent and sharp and is often used as a spice in Chinese cuisines.

        Ginger is used as ingredient in making soup, as a spice in ginger bread and other recipes and can be stewed in boiling water to make ginger tea. It can also be made into candy or used as flavouring for cookies, crackers and cake. It helps to alloy motion sickness and is used, especially in the far east, as a digestive aid and a food preservative. In Nigeria, ginger is used to flavour a local drink called kunnu. (Abdulaziz et al, 2013).