IJSTR

International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us
CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT
QR CODE
IJSTR-QR Code

IJSTR >> Volume 4 - Issue 11, November 2015 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Optimization Of Microbial Activity In Irvingia Gabonensis Seeds Fermentation During ‘Itugha’ Production

[Full Text]

 

AUTHOR(S)

Onot Obono Ekpe, Godwin Oju Igile, Eyong Ubana Eyong, Mbeh Ubana Eteng

 

KEYWORDS

Keywords: fermenting conditions, gabonensis, Itugha, in- process, Irvingia, microbes, optimization.

 

ABSTRACT

ABSTRACT : Optimization of this process is meant to develop the design and unit processes of fermenting irvingia gabonensis seeds, in the production of a product considered more nutritious than the raw material from which it is produced. This study assesses the optimal conditions in which the microbes thrive and give the desired product quality. The parameters: pH, temperature, acidity of fermenting medium and the different organic acids produced during the fermentation process, were monitored on a daily basis. Bacterial isolates included Bacillus spp, Micrococcus spp, and streptococcus spp. Principally only one fungi Candida tropicalis DMB321 was involved in the entire process. Three stages were categorized in the process flow chart. The early stage fermentation caused by Bacillus spp, at pH 6-7, 30OC and 1.8% acidity of extract; the intermediary stage micro-organism, Micrococcus spp, and Streptococcus, at pH 5.6, 35-38OC and 4.4% acidity of extract while the late stage showed drastic decrease in bacterial load and prolific increase in growth of Candida tropicallis, at pH 4.5-5.1, 70OC and 5.4% acidity of extract. Organic acids in the fermenting substrate included citric acid 2.4% DM, glycolic acid 1.22% DM and oxalic acid 2.98% were quantified. Optimization of this fermentation process would enable itugha product development and commercialization. Thereby expanding the frontiers of irvingia gabonensis utilization.

 

REFERENCES

[1] I.M. Bengtsson,and D.C. Lehotay. Sample preparation with an automated robotic station for organic acid analysis by gas chromatography-mass spectrometry. Journal of chromatography B: Biomedical Applications, 685:1-7. 1996.

[2] Biometrieux, API . Apparatus and Products of Identification (API) in Microbiology.Paris: Marcyl Etoile Press, pp 69 & 80. 1989

[3] F.H. Capalbo Valicente, I.O. Moraes, M.H. Pelzer, “Solid- State fermentation of Bacillus thuringiensis tolworth to control fall armyworm in maize”. Electronic J. Biotechnol 4 (2): 1-5. 2001.

[4] O.O. Ekpe. Microbiology of “itugha” : A traditional spread obtained from fermented Irvingia gabonensis(dika nut) seeds. Nigeria Journal of Nutritional Sciences 30(1):130-132. 2009.

[5] O.O. Ekpe and G.O. Igile. . Anti-nutrient, Nutrient Composition and Nutritional Potential of itugha: A Fermented Product of Irvingia gabonensis Seeds. International Journal of Biochemistry Photon 108:266-272. 2013.

[6] O.O. Ekpe, I,B. Umoh and O.U. Eka, Effect of a Typical Rural Processing Method on Proximate Composition and Amino Acid Profile of bush mango seeds( Irvingia gabonensis). African Journal of Food Agriculture Nutrition and Development 7(1):189-192. 2007.

[7] FIRRO Tech. Memo 1960.

[8] Y.G. Holt (ed) The shorter bergey’s Manual of determinative bacteriology. 8th ed. ,Baltimore: The Williams and Wilkins Company, 120pp. 1982

[9] B.B. Hunter and H.L. Bennett. Deuteromycetes(Fungi imperfect). In: Laskin, A. I. and Lechevaliec,N.N. (eds), CRC Handbook of Microbiology, Vol.1, Cleveland Ohio: Organismic Microbiology CRS Press, pp 405-433. 1973.

[10] F.R. Irvine. Woody Plants of Ghana. In: Keein, W.Y. (ed), Trees of Nigeria, Oxford: Oxford Science Publication, p.506-507. 1981.

[11] J.A. Maga. Potato flavor. Food Reviews International, 10:1-48. 1994.

[12] I.O. William, G.O. Ugbaje,,O.O. Ekpe. .Occurence of Aflatoxin in Some Food Commodities Commonly Consumed in Nigeria. Journal of Food Research Vol.4(5):81-88. 2015