This work was on the effect of potash on microbial activity on cooked brown beans.  Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7x103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the presence  of potash in sample A, the bacteria count was found to be less than the bacterial count in sample B. Cluster of spores of fungal growth identified were Fusarium spp, Penicillium melinii and Mucor spp. In sample A, the average count of fungal isolates was 6spores/ml and 2spores/ml  for sample B . Due to microbial growth inhibition caused by the presence of potash in sample B, the fungal count was found to be less than the fungal count in sample A. The result proved that potash is a good food preservative against microbes.   

CHAPTER ONE

INTRODUCTION

Background to the Study

Ready-to-eat food is not a nominated food or class of food within Standard. This Product group is defined as: Food that is ordinarily consumed in the same state  as that in which it is sold and does not Include nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer (NSW, 2009). Although it is extremely difficult to pinpoint the precise beginning of human awareness of the presence and role of microorganisms in foods, the available evidence indicates that this knowledge preceded the establishment of bacteriology or microbiology as a science (Jay et al. 2005).

Some ready-to-eat foods also are regarded as ‘potentially hazardous’. Such foods can support the growth of pathogenic (food poisoning) bacteria and must be kept at certain temperatures to minimize the growth of any pathogens that may be present in the food or to prevent the formation of toxins in the food (NSW, 2009)

There is a wide variety of ready-to-eat foods. Examples include, but are not limited to, Sandwiches, kebabs, sushi, takeaway foods and bakery products (NSW, 2009). Ready-to-eat foods usually include a number of ingredients which may or may not be cooked. Due to the variety of ready-to-eat foods, the interpretation of microbiological results obtained from testing must account for the method of processing and the individual components of the food (NSW, 2009). To assist with interpreting the microbiological analyses of such foods as part of our monitoring and surveillance program (i.e. surveys), the NSW Food Authority uses criteria that are based on interpretive guides published by the United Kingdom’s Health Protection Agency and by Food Standards of Australia, New Zealand (FSANZ, 2001; NSW, 2009)

Because human food sources are of plant and animal origin, it is important to understand the biological principles of the microbial biota associated with plants and animals in their natural habitats and respective roles (Jay et al., 2005). Although it sometimes appears that microorganisms are trying to ruin our food sources by infecting and destroying plants and animals, including humans, this is by no means their primary role in nature (Jay et al., 2005). In our present view of life on this planet, the primary function of microorganisms in nature is self-perpetuation.

The microbial spoilage of foods may be viewed simply as an attempt by the food biota to carry out what appears to be their primary role in nature (Jay et al., 2005). Food borne illness is defined as  diseases, usually  either  infectious  or  toxic  in  nature, caused by agents that  enter  the  body  though  the  ingestion  of food (WHO, 2007).  Governments  all  over  the world are intensifying their efforts to improve food safety in response to an increasing number of food safety problems and rising consumer concerns (WHO, 2007). “Food borne illnesses account for about one of every 100 U.S. hospitalizations and one of every 500 deaths” (Buzby et al., 2001).

Food borne diseases are known to contribute to both human morbidity and mortality as well as  to health care costs (Campbell et al., 1998). Most food-related illnesses have historically been attributed to one of five major groups of pathogenic bacteria (Mboto et al., 2012). These five groups are Salmonella, Shigella, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, and Staphylococcus aureus. These have been joined by the emerging pathogens such as Yersinia enterocolitica, Escherichia coli, Listeria monocytogens, and Campylobacter jejuni (Mboto et al., 2012).

Statement of Problem

Antioxidants are agents that fight diseases that feed the nature of food to promote the health of body cells and tissues (Warmer, 2012). Turner (2012) documented that plant antioxidants are phytochemicals used to control viruses, fungi and bacteria. They are essentially the chemical products that absorb harmful free radicals (oxidants) from the cells and tissues of the body (Blomhoff, 2012). These are compounds that protect other compounds in the body from the damaging effects of oxygen by reacting with oxygen (Packer and Cadenas, 2015). Jan-Obong (2011) stated that antioxidants are substances that counteract the effects of free radicals in the body and contribute to the prevention of a wide range of diseases. Antioxidants neutralize highly reactive and destructive compounds, called free radicals or bio-oxidants, whose production is actually a normal part of life and part of the equation of simply inhaling oxygen (Kendall, 2010). Normally, the body's natural defense system neutralizes the resulting free radicals and makes them harmless. Environmental influences on the body, such as ultraviolet radiation, pollution and alcohol, can interfere with the body's ability to neutralize free radicals. This allows them to damage the structure and function of the body's cells and there is good evidence that the damage contributes to aging and leads to a variety of diseases, such as cancer and heart disease (Nutrihealth, 2015).

In Nigeria, bean is widely cultivated in Plateau State. It is called ‗kwakil longtong‘ in ‗Mwaghavul‘ language. Just like other bean, it is also called ‗wake‘ in‘ Hausa‘ language, and in ‗Igbo‘, it is called ‗fiofio‘. Since this dark red bean preserves its shape very well during cooking, it is a popular bean for slow-simmering dishes (Queiroz et al., 2012). Black-eyed beans are an important part of the daily diet and provide carbohydrates, proteins, fiber (FD) and many vitamins. The whole bean grain is also rich in vitamins, especially B vitamins, and good mineral sources, especially trace elements (Rehman and Shah 2014, Yin et al., 2012). Whole grains are also sources of many phytochemicals, including phenolic compounds, antioxidants and gamma-aminobutyric acid (GABA) (Miller et al., 2010).

Beans are important sources of macronutrients, micronutrients and antioxidants with great potential for human and animal nutrition (Gloria et al., 2013). However, the consumption of red beans is limited by the longer cooking time (about three times that of peas) and the presence of several nutritional inhibitory factors that affect the consumption and bioavailability of nutrients (Bressani, 2013, Pusztai et al., 2014). This makes it necessary to study different processing methods to increase the nutrient potential by shortening the cooking time and reducing the nutrient load and anti-nutritional factors. Therefore, this study seeks assess determine the effect of potash on microbial activity on cooked beans.

Aim of the Study

The aim of this study is to determine the effect of potash on microbial activity on cooked beans.

Get Complete Project Material File(s) Now! » Message Us on WhatsApp  »

This material content is developed to serve as a GUIDE for students to conduct academic research