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Browsing Scholarly Publication by Author "Abdulwasiu Adekola, Majekodunmi Racheal Adedayo, Isaac Ayanniran Adesokan"

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    Production of Virgin Coconut Oil from Coconut (Cocos nuciferal L) milk Through Microbial Fermentation and it’s Antibacterial Property
    (2021) Abdulwasiu Adekola, Majekodunmi Racheal Adedayo, Isaac Ayanniran Adesokan
    Fermentation to produce Virgin Coconut Oil (VCO) through induced and spontaneous fermentation and screening for the antimicrobial property of the oil produced against Staphylococcus aureus was investigated in this study. Matured coconut was processed to obtain coconut milk. The milk was subjected to induced fermentation using 1.25 % of overnight broth culture of Lactobacillus plantarum adjusted to 0.5 and 1.0% Macfarland for 24 and 48 hours. Spontaneous fermentation of the coconut milk was carried out for the same period. The resulting oil was tested for its antimicrobial property against S. aureus and the physicochemical property was also determined. The results show that induced fermentation with 1 % Macfarland of L. plantarum for 48 hours recovered more oil, (10.6 %) as compared to other fermentation methods. Oil recovered at 48 hours from induced fermentation with 0.5 % Macfarland of L. plantarum was found to be moderately potent against S. aureus with 8 mm in diameter of zone of inhibition. The physicochemical parameters tested revealed free fatty acid content ranging from 0.14 to 0.22 %, the iodine value (IV) ranges from 4.11 to 4.18 gl2 /100g fats, the peroxide value (PV) ranges from 0.72 to 0.87 meqoxygen/kg, the saponification value ranges between 250.67 to 259.67 mg KOH/g oil and acid value ranges from 0.03 to 0.08. In conclusion, induced fermentation with L. plantarum at 1 % Macfarland for 48 hours yielded more oil and it is effective for VCO production. The oil produced after 48 hours through induced fermentation was effective against S. aureus and the physicochemical parameter of the VCO generally conformed to standard requirements.