Comparative Study of the Effect of Ginger Extract and Salt on the Microbial Load of Fermented African Locust Bean Seed (Parkia biglobosa).

Abstract

This study was designed to access the comparative effect of ginger powder and salt on the microbial load of fermented African locust beans seeds (Parkia biglobosa). Microbial load in the fermented beans samples were determined at storage. The results showed that the locust bean seeds (plain) without any preservatives have high microbial load of (6.8x105)Cfu/g and (6.5x105) Cfu/g, (8.5x105) Cfu/g and (7.2x105)Cfu/g, (8.8x105) and (7.4x105) Cfu/g in week zero, 1 and 2 respectively with no growth of fungi. The locust bean seeds preserved with salt revealed TVC and TCC of 4.3x105 and 2.4x105Cfu/g in week zero, in week 1, TVC and TCC were 6.5x105Cfu/g and 4.3x105Cfu/g, while week 2 had TVC of 3.8x105 and TCC were too numerous to be counted. The fermented African locust bean seeds preserved with ginger powder in week zero were TVC 5.2X105 and TCC 4.8X105 in week 1, the TVC and TCC were 3.3x105Cfu/gand 5.2x105 while week 2 had Total Viable Count and Total Coliform Count were too numerous to be counted. In view of the results gotten above, addition of salt concentration to preserve Parkia biglobossa seed showed little microbial load count compared to plain locust bean seeds and locust bean seeds added with ginger powder. The result implied that salt is the best preservatives for locust bean seeds for longer shelf life and that if ginger extract will be used as preservatives, it should be added continuously to prevent the growth of numerous microbial count Parkia biglobossa seeds.