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The Physical And Microbiological Investigation Of Some Local Beverage Drinks
[A CASE STUDY OF ILORIN METROPOLIS, KWARA STATE]
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The presence of Candida spp. in the food sample is not surprising as they disperse in the form of spores which is abundant in the environment and can be introduce through dust and soil (Apinis, 2003). Their presence in these beverage drinks is of serious public health concern as this fungi have all been implicated with the production of mycotoxin (Makun et al., 2009).
5.1 Conclusion
This study examined the physical, chemical and microbiological quality of locally made drinks in Ilorin metropolis. Therefore based on the findings from this study, it was concluded that;
1. There was no significant difference in pH of locally made drinks in Ilorin metropolis.
2. There was no significant difference in temperature of locally made drinks in Ilorin metropolis.
3. There is no significant bacterial count of Pito and Kunu-zaki but there is significant bacterial count of Soy milk and Zobo, as cultured on NA
4. There is no significant bacterial count of Pito, Zobo and Kunu-zaki but there is significant bacterial count of Soy milk as cultured on Kieglar Iron Agar (KIA).
5. There is no significant bacterial count of Pito, ZoboSoy milk and Kunu-zaki as cultured on PDA
6. Occurrence of microbial isolate in the Kwara Central was not significant
7. There was significant occurrence of microbial isolate in the Kwara North and Kwara South Geopolitical Zone. Hence, Null hypothesis is rejected since p-value is greater than tabulated value.
5.2 Recommendation
Based on the results of data study and tested hypotheses, it is hereby recommended that:
The government, through the Ministry of Health should intensify effort at monitoring the quality of locally made goods in our society to ensure a safer environment and food for all.There should be awareness on the need to ensure that producers of locally made good maintain good hygiene irrespective of the kind of food. Food nutritionists and other food related officers should be encouraged towards the use of Kieglar Iron Agar in the analysis of food bacterial.There should be a task force that will be saddled with the responsibility of monitoring the occurrence of microbial isolate in the Kwara North and Kwara South Geopolitical Zone, and in Nigeria as a whole.
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT COMING SOON ... Continue reading---
APPENDIX A - [ Total Page(s): 1 ]APPENDIX I ... Continue reading---
APPENDIX C - [ Total Page(s): 1 ]APPENDIX III ... Continue reading---
APPENDIX B - [ Total Page(s): 1 ]APPENDIX II ... Continue reading---
APPENDIX D - [ Total Page(s): 1 ]APPENDIX IV ... Continue reading---
APPENDIX E - [ Total Page(s): 1 ]APPENDIX V ... Continue reading---
APPENDIX F - [ Total Page(s): 1 ]APPENDIX VI ... Continue reading---
APPENDIX G - [ Total Page(s): 1 ]APPENDIX VII ... Continue reading---
CHAPTER ONE - [ Total Page(s): 2 ]Studies have revealed the frequent contamination of street food in many developing countries including Nigeria. Studies by Rath and Patra, (2012), Suneethaet al.(2011), and Arijitet al.(2010) have reveal high loads of bacterial pathogens on popular street foods in different part of India. In Africa, Mensahet al.(2012) reported the presence of Bacillus cereus, Staphylococcus aureus, Shigellasonnei, Escherichia coli, and Salmonella arizonaeonfrom different foods sold on streets of Accra. El-Shenaw ... Continue reading---
CHAPTER TWO - [ Total Page(s): 5 ]CHAPTER TWO2.0 LITERATURE REVIEW2.1 Overview of the Production of Locally Made Drinks in Ilorin The body system needs food as an essential resource for maintenance and functioning of various body systems. Locally produced drinks are nutritional drinks produced and consumed by many families and residents of Ilorin, Kwara State.As previously mentioned, locally produced drinks in Nigeria include Zobo, Kunu, Pito, Soy milk e.t.c. Many ethnic groups in Nigeria are still known to appreciat ... Continue reading---
CHAPTER THREE - [ Total Page(s): 7 ]CHAPTER THREE3.0 MATERIALS AND METHOD3.1 Study AreaThe Kwara State is located in the North-Central geopolitical region of Nigeria on latitude 80 24’ and 80 36’ North and longitude 40 10’ and 40 36’ East of the Greenwich Meridian with an elevation of 290m above sea level. It has a total area of 36,825 km2 with a total population of 2,371,089 (population.gov.ng). It is bounded to the west by Republic of Benin; to the north by Niger State, to the east by Kogi ... Continue reading---
CHAPTER FOUR - [ Total Page(s): 8 ]CHAPTER FOUR4.0 RESULTSSuperscripts a and b show that the values are significantly different while all the values bearing the same letter shows no significant different statistically. The pH of Kunu-Zaki for Kwara Central was 6.24 ± 0.05, Kwara South was 6.18 ± 0.03and Kwara North was 6.22 ± 0.12respectively. When pH of the three zones were compared with respect to Kunu-zaki, there were no significant different (p>0.05). With respect to zobo, the three locations were not significant ... Continue reading---
REFRENCES - [ Total Page(s): 3 ]REFERENCESAdams, M.R. and Moss, M.O. (2008) Bacterial Agents of Foodborne Illness In Food Microbiology Third Edition. The Royal Society of Chemistry, Cambridge, UK. Pp.182 -269. Adebayo, A. and Idowu, C. (2013) Mycotoxins in Food in West Africa. Journal of Biotechnology,2(2):12–16. Adebayo, G.B., Otunola, G.A. and Ajao, T.A. (2010) Physicochemical, microbiological and sensory characteristics of Kunu prepared from millet, maize and guinea corn and stored at selected temperatures.Advanced J ... Continue reading---
