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Microbial Studies on Aisa: A Potential
Indigenous Laboratory Fermented Food Condiment from Albizia saman
(Jacq.) F. Mull |
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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.
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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
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| 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. |
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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 |
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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 |
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