ARCHIVES
VOL. 7, ISSUE 3 (2025)
Microbiological and nutritional quality of optimized African Locust Beans using Lactiplantibacillus plantarum SAL-IMIE02 and Limosilactobacillus fermentum SAL-IMIE01 As Starter culture
Authors
Salmat S Musah, Makwin D Makut, Binta B Adamu , Ibrahim G Ijele, Alula W Alemu, Dr. JE Owuna
Abstract
This study assessed the microbiological and
nutritional qualities of locust beans produced, using Lactiplantibacillus
plantarum SAL-IMIE02 and Limosilactobacillus fermentum SAL-IMIE01 as
a Starter Culture. African locust beans seeds were purchased from Imiegba
market, Nigeria. Two hundred grams (200g) of the beans were boiled at 121℃ for
4 hours, dehaulled and subsequently cooked at 121℃ for 2h. Fifty grams of the
cotyledon was inoculated with 5mL of L. plantarum SAL-IMIE02, L.
fermentum SAL-IMIE01 and (1:1) L. planetarium SAL-IMIE02 and L.
fermentum SAL-IMIE01, and incubated at 37℃ for 3days in a fermenting jar.
Microbiological analysis, proximate composition, vitamin C, mineral
composition, and pH was carried out using the standard laboratory methods.
Results analysis revealed that L. plantarum SAL-IMIE02 and L.
fermentum SAL-IMIE01 locust beans showed no detectable growth (0.0 × 10³
cfu/g) for fungi, Enterobacteriaceae, Pseudomonas spp., coliforms, and Salmonella/Shigella
spp. while the control exhibited high microbial load 1.0 × 10³ - 9.6 × 10³
cfu/g. Control sample contained a significantly high moisture content (16.5 ±
0.2%), compared to the optimized formulations (10.5 ± 0.1%). Crude protein
(41.2 ± 0.3%), crude fat (18.7 ± 0.2%) content was significantly enhanced in
the optimized formulations compared to the commercial locust beans (30.3 ±
0.2%; 15.3 ± 0.2%) observed for the control. Crude fiber was highest (7.1 ±
0.2%) in L. fermentum SAL-IMIE01 locust beans whereas carbohydrate
content (38.5 ± 0.2%) and ash (4.5 ± 0.2%) was higher in control. Potassium and
sodium were significantly reduced in fermented with L. plantarum SAL-IMIE02
and L. fermentum SAL-IMIE01 locust beans. Similarly, L. plantarum SAL-IMIE02
and L. fermentum SAL-IMIE01 improved locust beans calcium, iron, and
zinc bioavailability. L. plantarum SAL-IMIE02 and L. fermentum SAL-IMIE01
should be formulated into commercial starter culture and adequately publicized
for standardization of traditional production methods.
Download
Pages:13-21
How to cite this article:
Salmat S Musah, Makwin D Makut, Binta B Adamu , Ibrahim G Ijele, Alula W Alemu, Dr. JE Owuna "Microbiological and nutritional quality of optimized African Locust Beans using <i>Lactiplantibacillus plantarum </i>SAL-IMIE02 and <i>Limosilactobacillus fermentum </i>SAL-IMIE01 As Starter culture". International Journal of Biotechnology and Microbiology, Vol 7, Issue 3, 2025, Pages 13-21
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.