Microbial Loads of Ogiri-Ahuekere Condiment Produced from Groundnut Seed (Arachis hypogaea Linn)

Abstract

Microbial loads of ogiri-ahuekere condiment produced from groundnut seeds were examined. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours using kerosene stove. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 1-10 day(s) while the unfermented cooked groundnut paste was used as a control. The freshly prepared samples of ogiri-ahuekere were used for microbial analysis and this action was carried out under sterile aseptic conditions. Statistical analysis of the data was carried out using ANOVA method with application of SPSS version 20. The significant difference between the mean values was determined by Tukey's test at 95% level of confidence. There was no growth in unfermented sample for TCC and TFMC while there was growth for TBC. There was significant increases in TCC which ranged from` 0.67-6.47 x 10 7 cfu/g, TBC (0.83-8.60 x 10 7 cfu/g) and TFMC (0.30 -4.90 x 10 7 cfu/g). The results obtained from the study have shown the prevalence of bacteria throughout the period of fermentation in an increasing population.