Evaluation of Microbiological Changes and Physicochemical Parameters during Fermentation of Prosopis Africana Seeds

High cost of animal protein has significant effect toward consuming many leguminous seed proteins as sources of vegetable protein for human food in developing countries.Okpehe is a traditional fermented condiment produced from Prosopis africana seeds which are added to food to impart a particular flavour or taste.This study was designed to evaluate the microbiological and physico-chemical parameters during spontaneous fermentation of Prosopis africana seeds with a view to provide basis for optimizing the fermentation process.Isolation of Bacillus species ware carried out using MYP agar and the identification was done using biochemical and molecular techniques.During the process of fermentation, the Prosopis africana seeds (Okpehe) were assessed for pH and temperature changes using standard procedures.Results showed an increase in pH and temperature from the beginning to the end of fermentation (0-72hours).At the beginning of fermentation (zero hour), the pH of 6.47 was recorded while pH of 8.37 were recorded after 72 hours of fermentation.The temperature recorded at the beginning of fermentation (zero hours) was 35.27 o C and at the end of 72 hours of fermentation were 39.90 0 C.During different stages of fermentation process, bacteria isolated were Bacillus subtilis, Bacillus licheniformis, Streptococcus sp, Staphylococcus aureus, Proteus sp and Escherichia coli.