Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2006 | Volume: 5 | Issue: 1 | Page No.: 51-58
DOI: 10.3923/pjn.2006.51.58
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Microbial Studies on Aisa: A Potential Indigenous Laboratory Fermented Food Condiment from Albizia saman (Jacq.) F. Mull
Adenike A.O. Ogunshe , Abiodun E. Ayodele and Iheanyi O. Okonko

Abstract:
A total of 134 bacterial isolates characterized as Bacillus cereus var. mycoides, B. coagulans, B. licheniformis, B. megaterium, B. pumilus, B. subtilis, Staphylococcus cereus and S. saprophyticus were isolated from fermenting Albizia saman seeds during the laboratory production of aisa, a potential food seasoning condiment. Bacillus species were the most predominant species and produced the highest ammoniacal smell characteristic of typical indigenous fermented food condiments. There was a general increase in the microbial population throughout the fermentation period. The pH of the fermenting mash was between 6.5-8.2. The physical observation of the fermented mash was dark brown in appearance with creamish mucilaginous slime, moulding the fermented cotyledons together. Process optimization of the fermenting aisa mash indicated optimal fermentation temperature of 45o-50oC, optimal pH of 6.9-8.2, while the fermented mash with pawpaw leaves gave the most accepted product as compared to banana leaves, local leaves and almond leaves. Consumers gave 74.0%-96.0% preference to aisa as an alternative to iru and ogiri, the most popular indigenous fermented food condiments in Nigeria. In comparison with the laboratory fermented samples, Escherichia coli, Klebsiella pneumoniae, Enterobacter aerogenes and Proteus mirabilis were isolated in addition to the Bacillus and Staphylococcus species in the traditionally fermented aisa samples. Fermentation of Albizia saman seeds for 5-7 days gave the best organoleptic parameters of aisa even after 3 months of storage at ambient temperature and 6 months storage at 4oC in the refrigerator.
PDF Citation Report Citation
 RELATED ARTICLES:
  •    Effect of Fermentation on the Microbial, Nutrient and Anti-nutrient Contents of Melon (Cucumis melo L.) Husk
  •    An Assessment into Physical and Proximate Analysis of Processed Locust Bean (Parkia biglobosa) Preserved with Common Salt
  •    Processing-Water as Source of Gram-negative Foodborne Indicator Bacteria in Traditionally-produced Iru
How to cite this article:

Adenike A.O. Ogunshe , Abiodun E. Ayodele and Iheanyi O. Okonko , 2006. Microbial Studies on Aisa: A Potential Indigenous Laboratory Fermented Food Condiment from Albizia saman (Jacq.) F. Mull. Pakistan Journal of Nutrition, 5: 51-58.

DOI: 10.3923/pjn.2006.51.58

URL: https://scialert.net/abstract/?doi=pjn.2006.51.58

COMMENTS
12 July, 2012
Prof vkjoshi,dept food science technology,uhf Nauni,Solan India:
It is an interesting paper. It appears that author is working on indigenous fermented foodsor the microbiology of the same. Quality of indigenous fermented foods of your region could be another aspect that concern mealso. I am presently working on the Indigenous fermented foods of south Asia as a project of CRC publisher. I am interested in scholar /scientist or an academician who could a chapter for my book .The work could be entitled Indigenous fermented foods of Pakistan anf Afganistan. If the proposal is acceptable it could be communicated on my amail.Details would be sent soon.
24 April, 2014
Dr. Adenike Ogunshe:

I am very grateful for your comments. It shall be appreciated if we can collaborate on this special area of interest that is related to both of us. I can also send students who are vast in this area to your laboratory if needs be. Looking forward to your urgent communication. My warmest regards. Dr. Adenike A.O. Ogunshe. Department of Microbiology, Faculty of Science, University of Ibadan

24 April, 2014
Dr. Adenike Ogunshe:
Thank you for your comments.
It shall be appreciated if we can further communicate on this special research area of interest to both of us.
My warmest regards.
Dr. Adenike A.O. OGUSNHE
Department of Microbiology,
Faculty of Science,
University of Ibadan,
Nigeria
 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom