“Okpa” a processed food from bambara groundnut is a major source of dietary protein, and forms a major food in the Easter in part of Nigeria.
Isolation and identification of staphylococcus eureus associated with contaminated “Okpa” was were brought from Ogbete, Kenyatta and New Market different times of the day (8.00am, 12noon, 4.00pm).
Isolate from the study also include salmonella species Clostridum botulmm Bacillius Cereus Campylobacter Jejum, Aenomoanas hydrophilia.
This study has shown that temperature is a very important determinant of microbial physiology and their availability in media. The importance of hygiene cannot be over emphasized.
1.1 Aim and Objectives 5
2.1 Legumes and Food 8
Methodology 16
3.1 Materials 18
4.1 Mean Bacterial Count on “Okpa” in different
media at different time of the day 27
5.1 Recommendation/Conclusion 32
References 34
TABLE I: Mean bacterial count of “okpa” in different media at different time of the day.
TABLE II: Identification of Bacteria Isolated from “Okpa”
TABLE III: Flow chart showing production of “okpa” from Bambara groundnut.
The legumes used as food can be divided into two groups, pulses and oil seed pulses are the dried seed of cultivated legumes while 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 nutritive properties of pulses resemble. Pulses are rich in lysine, in which many cereals are deficient legumes contain a considerable amount of carbohydrate (60% on the average) mainly starch, which is generally well digested and absorbed.
(Report of an Adhoc panel of the Advisory committee on Technology Innovation 1984) legumes generally contain low fat.
Pulses are good sources of B – group of vitamins. Greater part of these vitamins present in the harvested seeds are actually consumed unlike in cercals (rice and wheat) where there are losses that may arise during melling and cooking of rice. Pulses have therefore a well deserved reputation as a food will protect consumers against beri – beri (Davidson, 1975).
Bambara groundnut is one of the most popular pulses among Africans. It produces a nutritions food and is cultivated throughout Africa.
“Okpa is a processed food from Bambara groundnut with its biological name as voandzers subterenea by (Onyekwere, 1977). It forms a major sources of dietary protein food in the Eastern part of Nigeria among the Ibo’s especially those from Enugu State Bambara groundnut is produced in pods and its seasonal.
In some of Eastern States of Nigeria “Okpa” is considered as second to bread. (Report of an Adhoc panel of the Advisory Committee on Technology Innovation 1984). The Bambara seeds are also known as to have different names among the different ethnic groups in Nigeria. The Ibo’s call it “Okpa”, the Hausa’s call it “juijiya”, while the Yoruba’s call it “Epivour”.
In Eastern parts of the Nigeria, the flour from the seed is prepared and eaten as “Okpa”. This is gotten by mulling dry mature seed, mux with hot water and condiments to form paste. The resulting paste is wrapped in non absorbent leaves and steamed to solidify okpa, is a favourbale food especially among those who are familiar with it.
Staphylococcus aureus is a spherical bacterium (coccus) which on microscopic examination appears in pairs, short claims, or bunched, orape – life chisters.
The organism are gram – positive. Some strains are capable of producing a highly heat stable protein toxin that cause illness in humans. The on set of symptoms in staphylococcus food poisoning is usually rapid and in many eases acute, depending on individual susceptibility to toxin, the amount of contaminated ingested and the general health of victim. The most common symptoms are nausea, vomiting, abdominal grapping, and prostration some individuals may not always demonstrate all the symptoms associated with the illness like sever cases, headache, muscles cramping, and transient changes in blood pressure and pulse rate may occur.
According to Hobbs and Robert (1993) package food gets contaminated with micro organism during the processing period. 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 (Hobbs and Roberts, 1993). This bacteria includes:- Clostrdum Perfringes salmonella specie, Bacillus cereus campylobacter jejuni are known as food poisoning agent common in many countries Glostridium Botulmum is a hazard in Northern countries and Japan. Certan types of Escherichia Coli are known to cause diarrhoea in adult, which is often referred to as travelers diarrhoea. Streptococli are occasionally incriminated in food poisoning other organisms, particularly the common gram negative bacilli have been reported from times to time (Hobbs and Roberts, 1993).
The aim of this work therefore is to determine the bacteria, Staphylococcus aureus found in contaminated “okpa” at different time of the day (ie determine) when “okpa” like every other food is no longer good for human consumption. It is hoped that result from this investigation will provide useful information on the bacteria contamination of “okpa” and lead to improvement in the method of “okpa” preparation and education of those responsible for the provision of the “okpa”.
The aim of this project is to determine stapyloccus aureus presence in contaminated “okpa’’ at different true of the day.
To determine when “okpa” like every other food is no longer good for human consuption
The presence of staphylococcus aureas is contaminated “okpa” causes food poisoning some other micro organism that found in contaminated “okpa” includes, Bacillus Cerus, Salomonella spice Clostridum Perfringes, Echeriachia Coli. When the “okpa” is contaminated, it will grow and producing diseases in consumers
Ho: Staphylococcus Aureus are not present in the contaminated are present in the contaminated “okpa”.
Thus project work is limited to isolate and identification of staphylococcus aureus associated with contaminated “okpa”. The reason for this limitation is the one will not allowed to eat contaminated “okpa”.
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