ABSTRACT
Ugba
(pentaclethra macrophylla) produced by cooking and slicing of African oil bean
seeds were obtained and analyzed to determine the microbial contents that is
responsible for the fermentation. The bacterial isolates revealed include the
following in all the samples of Ugba investigated – Streptococcus spp, Bacillus
spp, Staphylococcus spp, Micrococcus spp, Lactobaccillus spp, and Pseudomonas
spp whereas the fungi genera were – Aspergillus niger, Mucor spp, Aspergillus
flavus, Penicilliur spp and Rhizopus Stolonifor. Highest bacteria mean count
was obtained in Ugba sample wrapped in uninere plant leaves (9.6 x 104
cfu/ml) followed by sample wrapped in Oromopo plant leaves (8.8 x 104
cfu/ml), Plantain leaves (7.9 x 104 cfu/ml), Ugba wrapped with
Aluminum foil (3.3 x 104 cfu/ml) and the least of mean bacteria
count of 2.96 x 104 cfu/ml) was obtained from ugba wrapped with
cellophane material. Also the highest fungi mean count was obtained from sample
wrapped in ororompo plant leaves (7.0 x 103 cfu/ml), followed by
that wrapped in aluminum foil (4.2 x 104 cfu/ml), while the least of
2.7 x 103 cfu/ml obtained from that wrapped with cellophane material
fermentation of ugba was due to the microbial activities of which Bacillus spp
became predominant.
CHAPTER ONE
INTRODUCTION
1.0 Background of the study
Food packaging is an integral part of food
processing and entails the use of some materials in the packing of foods (Ayo
2003). It is a means of providing the write environmental conditions for a food
material (Ihekoronye and Ngoddy, 1985) and it covers the development of package
and packaging system examining all aspects that are relevant to processing, preservation, distribution and marketing of
virtually all types of food (Ahenainer, 2003). The success of most preservation
method depends on appropriate packaging; thus packaging should be regarded as
an integral part of food processing and preservation (Ayo, 2003). However,
faulty packaging will undo all that a good processor has attempted to
accomplish by the most meticulous manufacturing process. The earliest forms of
packaging predate written history and were found in nature, and progressed as
humans made advancement in the production of food. Leaves, skin of goats, woods
leathers, etc. were traditional packaging material used by the early human
(Ayo, 2003). The beginning of modern packaging originated from the industrial
revolution which changed the structure of society and concentrated large
numbers of people in town and cities, so altering their habits and creating a great
demand for similar qualities of various products in large replication
(Ihelcoronye, 1985). Today, packaging materials such as glass, metals (like tin
plates, tin-free steel and aluminum), plastics l(ike homogenous films,
cellophanes, etc), paper and fibre boards, and laminates are now being widely
used (Ihelcoronye, 1985). Although the early humans developed their own
packaging using leaves for wrapping purposes, and the skins of goat as the
first flexible packaging materials in the transport of water and win (Ihelceronye,
1985). The use of leaves is still being widely practiced especially in the
packaging of indigenous fermented products like ‘ogiri’, ‘ugba’, ‘iru’, etc.
1.2
PREPARATION OF ‘UGBA’
‘Ugba’ is a protein rich solid, fermented food from
Africa oil bean seed. Its production involved two stage processing, and
fermentation processing stage is when the seeds are cooked, decorticated,
sliced, washed and perhaps wrapped. The methods of ugba preparation vary from
one community to the other. In this method described by (Enujiugba, 200), the
seeds are washed and boiled in water for 8 to12 hours or overnight for the easy
removal of the seed coat. Its cotyledon is thinly sliced and cooked for 2 to 4
hours to soften the cotyledons and removed bitterness, then the ugba is placed
in baskets to drain off water completely. It is then wrapped in blanched
banana/plantain leaves and allowed to ferment for 2-3 days at room temperature.
Another method described by (Obeta, 1983), states that the seeds are boiled in
water for 16-18 hours to remove seed coat. The cotyledons are sliced and boiled
for 30 min the left overnight in water at room temperature. The sliced cotyledons
are then washed in water and packaged in banana leaves. Njoku and Okemadu (1989)
also described another production method. The seeds are boiled for 5-8 hours,
seed coat removed, the cotyledons cooked and washed for another 1-2 hours. It
is washed and allowed to drain in basket lined with banana leaves (Musa spp
AAA). The slices are then wrapped to about 40-50 g portions using another leaf
(Mallotus oppoitifolous) and incubated for 72 hours
at room temperature. Another method described by Odunfa and Oyeyiola (1985) and
Odunfa (1986a) states that the seed are boiled in water over and open fire for
4-5 hours or even up to 12 hours. The cotyledons are then removed from the seed
coats and washed. The cotyledons are thereafter boiled again overnight and at
low flame, and allowed to cool. Drain and washed several times to removed
bitter component in the cotyledons and soak for a period of six hours. The cotyledons
are then cut into long thin slice which are mixed with salt put in a clean pot,
covered and fermented for up to five days at room temperature (usually 2-3days
of fermentation). The sliced cotyledons are wrapped in banana leaves and tied
tightly. The differences in the various processing methods bring about the
difference in the product from one community to the other. The wrapped ugba
packages are sold at different stages of fermentation and consumers are told
the length of fermentation at the time of purchase.
The African oil bean seed is called several names in
Nigeria, such as “Apara” by Yourba; “Ugba” or “Ukpaka” by the Igbo (Enugugba and
Akambi, 2005). It is consumed mostly in the southeastern states of Nigeria as a
local delicacy popularly known as African salad prepared with red oil, pepper,
fish and salt. It can be eaten with boiled or roasted yam and cocoyam (Okafor et al., 1991; Mbajunwa et al.,
1998). Ugba is a traditional food generally prepared homes as a small family
business. Its method of preparation varies from one place to another resulting
in a non- uniform product (Njoku and Okemadu, 1989).
1.3
OBJECTIVE OF THE STUDY
-To identify available traditional packaging
materials in use for sliced ugba production in Mbaitolu, Imo state southeast Nigeria.
-To evaluate effect of the traditional packaging
materials on shelf life of slice ugba.
-To determine rate of spoilage microbial build-up of
sliced ugba using the traditional packaging materials in Mbaitolu.
1.4 JUSTIFICATION
Ugba has the potential of achieving prominence and
featuring regularly in the food menu of Igbo tradition dishes. Its roles in
providing the needed protein requirements of the body among the low and middle
income earners and the aged people in most rural villagers in eastern Nigeria
coupled with providing employment for the processors are being limited by all
the problems stated above. This work is therefore an attempt to discover and
develop locally wrapping materials for ugba in order to help ugba achieve its
nutritional and industrial potentials.
1.5
Scope of the study
The study will be cover areas of questionnaire
distribution in selected market places in study locality (Ogbaku). Collection
of fresh ugba sample from local vendors and the laboratory assessment of
collected samples for the microbial assay.
DOWNLOAD FULL MATERIAL