ABSTRACT
Okpa is a local cake produced from Bambara nut (Voandzeia subterranean). Studies on the microbial load of okpa were carried out in the Department of Microbiology Laboratory in Godfrey Okoye University. The okpa sample from Agwai Polytechnic Lafia in Nasarawa State was analyzed for bacteria using standard procedure. Result obtained revealed mean total colony count ranged from 2.0 x 104 to 1.2 x 104 for bacteria. Three bacteria were isolated namely: Staphylococcus aureus, Escherichia coli and Bacillus spp. It was present in 36.5% of samples alongside Bacillus spp. The result of this study indicates that okpa samples examined did not meet bacteriology quality standards. Hence, it is recommended that a closer supervision on okpa food should be carried out by relevant authorities.
CHAPTER ONE
Introduction
Okpa is a processed food from Bambara nut (Emelike et al., 2018) with its botanical name as Voandzeia subterranean (Bamshaiye et al., 2011). It belongs to the family Leguminosae and subfamily Papiliomoideae (Fadahunsii et al., 2009). Okpa is a well cherished food in the Eastern part of Nigeria, mostly among the Igbos especially those from Nasarawa State. It is an indigenous pulse legume grain mainly by subsistence farmers in drier part of sub-Saharan Africa (Mkandawne, 2007), and it serves as an important source of protein in the diets of a large percentage of the population, particularly people who cannot afford expensive animal food protein (Bamishaiye et al., 2011). In some of the Eastern states of Nigeria “Okpa” is considered as second to bread. The food legume has a major role to play in the fight against malnutriton and therefore is necessary that their level of consumption, which is already too low in a number of developing countries should be increased (Bamishaiye et al., 2011). The bambara seeds are also known to have different names among the different ethnic groups in Nigeria and its regarded as an important legume following its socioeconomic and utilization value (Akpalu et al., 2013). The Igbo call it “Okpa”, the Hausa call it “Fuijiya while the Yoruba’s call it “Erivour”. As a legume crop, It is divided into group namely, the pulse and oil seed. The seed is very nutritious but underutilized legume, which is potentially very rich in proteins and minerals (Okpuzor, et al., 2010). The seed is consumed as food in different part of the world. The young fresh seeds can be boiled and eaten as snack similar to boiled peanuts. Bambara groundnut seed could be made into pudding locally called Okpa (Beans Porridge) in some part of Nigeria (Adegunwa et al.,2014). Bambara groundnut seeds make a complete food as they contain sufficient quantities of protein, carbohydrate and fat (Bamshaiye et al., 2010), and is also high in methionine, an essential sulfur containing amino acid. The pulse are the dried seeds while the oil seeds are those legumes cultivated primarily for the oil content which may be extracted by pressing or by solvent extraction, the residue being a high protein cake.
The high carbohydrate (65%) and relatively high protein 18% content of bambara groundnut make it a complete food and can be processed into flour (Okonkwo and Opara, 2010). The protein of bambara groundnut is of good quality and has surplus lysine which complements cereals in the diet (Bamshaiye; 2011). The bambara nut is an annual crop that resemble groundnut (Arachis hypoaeal), both in cultivation habitation in food. The freshly harvested pods are consumed cooked, shelled and eaten as a vegetable snack, while dried seeds are either roasted and eaten as snacks in a manner similar to peanut when boiled. Bambara groundnut is probably the mostly drought resistant of the grain legume and may be found growing successfully where annual rainfall is below 500m and optimum between 900-1000mm per year (lminabo et al., 2005). The crop can be grown under dry climatic condition where the rainfall during the rainy season would be adequate to enable them to complete their vegetative cycle (Borget, 1992).
Okpa is produced from bambara nut by molding the flour, mixing with hot water and condiment to form paste. This resulting paste is wrapped with banana leaves, transparent polyten bags, tins or plastic containers before steaming to produce okpa (Enwere, 1996, Alozie et al., 2009). Okpa is referred to as a complete food because its contains carbohydrate, fat, minerals, vitamins, poly-phenol and a major source of protein. In sub-Saharan are the taste, firmness of the red and orange, yellow colour impart to the product by the palm oil used in its preparation (Brink et al., 2006).
In the food matrix, microbes grow in compact ecosystems in which they can exploit metabolites produced by other microbes (Gram et al., 2002). Growth and metabolism of spoilage and pathogenic bacteria produce compounds such as secondary metabolites that can affect the quality of the foods, causing either chemical or microbiological changes in the products. There is a wide recogniition of the role of food in spreading diseases (Marambio et al., 2001). Microorganism are abundant and ubiquitous in nature and their role as causative agents of foodborne illness was recognized as far as the 19th century. It was discovered by the end of the 19th century that microorganism was responsible for a variety of food borne disease. Microbial contamination of foods presents challenges that are different from those posed by toxins and physical hazards. Food borne disease are disease resulting from ingestion of bacteria, toxins and cells produced by microorganism present in food which are the major international health problem with consequent economic reduction. According to Hobbs and Robert (1993) package food gets contaminated with microorganism during the processing period. It has been demonstrated that food contamination, either from microbiological or chemical origin, is the highest concern for consumers. These includes the water for preparation, cooking utensils, the milking machine, the food handlers and packaging materials, if not properly washed.
This Staphylococcus aureus found in “Okpa”enter the host cell, invade and multiply in or on the body tissue of the host. It was early in the 20th century that bacteria was first recognized as against of food – poisoning and food borne disease. This bacteria includes:- Clostridum perfringes, Salmonella specie, Bacillus cereus, Campylobacter jejuni are known as food poisoning agent common in many countries Clostridium botulinum is a hazard in Northern countries and Japan. Certain types of Escherichia coli are known to cause diarrhoea in adult, which is often referred to as travelers diarrhoea. Streptococci are occasionally incriminated in food poisoning other organisms, particularly the common gram negative bacilli have been reported from times to time. A general observation of our Society shows a social pattern characterized by increased mobility
The following the unhygienic practices in the preparation of okpa, several microorganisms both bacteria and fungi have been implicated to cause contamination and spoilage of the cake. Organisms such as Aspergillus niger. Penicillium spp. Trichophyton spp. Salmonella spp. Shigella spp and Pseudomonas etc (Oranusi and Braide, 2012). The presence of these organisms does not only reduce the nutritional value of the cake but also has severe health implications as these organisms have been noted by early researchers to cause several harmful diseases (Nnaji and Raw, 2017).
Aim
To determine the microbial load in Okpa
Objective:
1. To isolate and characterize microorganisms (bacteria) from okpa, obtained from Agwai Polytechnic Lafia in Nasarawa State.
2. To compare the microbial load of okpa collected among different sellers.
For more Food Science & Technology Projects Click here
===================================================================Item Type: Project Material | Size: 29 pages | Chapters: 1-5
Format: MS Word | Delivery: Within 30Mins.
===================================================================
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.