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Effect Of Potash On Microbial Activity On Cooked Brown Beans
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Statement of Problem
Antioxidants
are agents that fight diseases that feed the nature of food to promote
the health of body cells and tissues (Warmer, 2012). Turner (2012)
documented that plant antioxidants are phytochemicals used to control
viruses, fungi and bacteria. They are essentially the chemical products
that absorb harmful free radicals (oxidants) from the cells and tissues
of the body (Blomhoff, 2012). These are compounds that protect other
compounds in the body from the damaging effects of oxygen by reacting
with oxygen (Packer and Cadenas, 2015). Jan-Obong (2011) stated that
antioxidants are substances that counteract the effects of free radicals
in the body and contribute to the prevention of a wide range of
diseases. Antioxidants neutralize highly reactive and destructive
compounds, called free radicals or bio-oxidants, whose production is
actually a normal part of life and part of the equation of simply
inhaling oxygen (Kendall, 2010). Normally, the body's natural defense
system neutralizes the resulting free radicals and makes them harmless.
Environmental influences on the body, such as ultraviolet radiation,
pollution and alcohol, can interfere with the body's ability to
neutralize free radicals. This allows them to damage the structure and
function of the body's cells and there is good evidence that the damage
contributes to aging and leads to a variety of diseases, such as cancer
and heart disease (Nutrihealth, 2015).
In Nigeria, bean is widely
cultivated in Plateau State. It is called ‗kwakil longtong‘ in
‗Mwaghavul‘ language. Just like other bean, it is also called ‗wake‘ in‘
Hausa‘ language, and in ‗Igbo‘, it is called ‗fiofio‘. Since this dark
red bean preserves its shape very well during cooking, it is a popular
bean for slow-simmering dishes (Queiroz et al., 2012). Black-eyed beans
are an important part of the daily diet and provide carbohydrates,
proteins, fiber (FD) and many vitamins. The whole bean grain is also
rich in vitamins, especially B vitamins, and good mineral sources,
especially trace elements (Rehman and Shah 2014, Yin et al., 2012).
Whole grains are also sources of many phytochemicals, including phenolic
compounds, antioxidants and gamma-aminobutyric acid (GABA) (Miller et
al., 2010).
Beans are important sources of macronutrients,
micronutrients and antioxidants with great potential for human and
animal nutrition (Gloria et al., 2013). However, the consumption of red
beans is limited by the longer cooking time (about three times that of
peas) and the presence of several nutritional inhibitory factors that
affect the consumption and bioavailability of nutrients (Bressani, 2013,
Pusztai et al., 2014). This makes it necessary to study different
processing methods to increase the nutrient potential by shortening the
cooking time and reducing the nutrient load and anti-nutritional
factors. Therefore, this study seeks assess determine the effect of
potash on microbial activity on cooked beans.
Aim of the Study
The aim of this study is to determine the effect of potash on microbial activity on cooked beans.
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ABSRACT - [ Total Page(s): 1 ]This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7x103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the p ... Continue reading---
