Microbiological and Chemical Changes During the Production of Okpehe from Prosopis africana Seeds
M.A Balogun () and
G.P Oyeyiola ()
Additional contact information M.A Balogun: Department of Home Economics & Food Science, University of Ilorin, Ilorin, Nigeria
G.P Oyeyiola: Department of Microbiology, University of Ilorin, Ilorin, Nigeria
Two okpehe samples (B and C) were produced in the laboratory using the autoclave and hot plate while a third one (sample A) was obtained from local producers for comparison. Microorganisms associated with the production of okpehe from Prosopis africana seeds were Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Bacillus pumilus, Staphylococcus aureus, Escherichia coli and Saccaromyces cerevisiae. These microorganisms increased in number as fermentation progressed. Only sample A had Saccharomyces cerevisiae. The temperature, pH and moisture content increased progressively with increase in period of fermentation for all the three samples. There was a significant increase (p < 0.05) in crude protein and crude fibre while the amount of crude fat, ash, carbohydrate and total solid decreased significantly (p < 0.05)till the end of fermentation for the three samples. Sample C contained the highest amounts of crude protein and fibre among the three samples.
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