Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa)
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.
TYPES OF LEGUME
Many supermarkets and food stores stock a wide variety of legumes – both, dried and carried. Below are several of the more common types and their typical uses.
PREPARING LEGUMES
Beans and dried legumes require soaking in room temperature water, a step that rehydrates them for more even cooking. Before soaking, pick through the beans, discarding any discolored or shriveled ones or any foreign matter. Depending on how much time you have, choose one of the following soaking methods.
Slow soak: – In a stock pot, cover I pound dried beans with 10 cups water cover and refrigerate 6 to 8 hours or overnight.
Hot soak: – In a stockpot, bring 10 cups of water to a boil. Add 1 pound dried beans and return to a boil. Remove from the heat, cover tightly and set aside at room temperature for 2 to 3 hours.
Quick soak: – In a stockpot, bring 10 cups of water to a boil. Add 1 pound dried beans and return to a boil. Boil 2 to 3 minutes cover and set aside at room temperature for 1 hour.
Gas free soak: – In a stockpot, l place 1 pound of beans in 10 or more cups of boiling water. Boiling for 2 to 3 minutes. Then cover and set aside overnight. The next day 75 to 90 percent of the indigestible sugars that cause gas will have dissolved into the soaking water.
Add salt or acidic ingredients, such as vinefar, tomatoes or juice, near the end of the cooking time, when the beans are just tender if these ingredients are added too early, they slow the cooking process.
Beans are done when they can be easily mashed between two fingers or with a fork.
To freeze cooked beans for later use, immerse them in cold water until, then drain well and freeze.
One pound of dried beans yield about 5 or 6 cups cooked 1 ½ cups cooked beans, drained. What are some common legumes?
Black beans are medium-sized, oval beans with black skin. They have a slightly sweet flavour and are often used in soups, or served with rice. They are included in many Mexican and Latin American dishes.
Black eyed peas are medium – sized oval bean that are medium-sized, oval beans that are cream colored with a black dot. They have a sharp flavour and smooth texture. They are usually served with rice or eaten as a side dish.
Garbanzo beans, also called chickpeas, are medium-sized, round beans that are beige in cobr. They have a nutty flavour and firm texture Garbanzo beans are used in soups, salads, Indian dishes, and popular MiddleEastern dishes such as hummus and falafel.
Kidney beans also called Mexican red beans are large and kidney-shaped with a strong flavor and soft texture. Kidney beans are used in soups, salads, chili, creole dishes, and traditional rice and beans.
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, K2Co3 (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)
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