MICROBIAL QUALITY OF LOCALLY AND INDUSTRIALLY PROCESSED PLANTAIN CHIPS PACKAGED IN POLYETHYLENE

ABSTRACT

Local and industrial plantain chips sold in three selected locations (Ubakala, Express Tower and Okpara Square) in Umuahia Metropolis were purchased and subjected to microbiological analysis. Thirty sample of locally processed plantain chips and thirty sample of industrially processed plantain chips was used. The media used for isolation include Nutrient agar, MacConkey  agar, and Sabourand dextrose agar.  Samples were investigated for coliform count using  MacConkey agar, total viable count using Nutrient agar, and fungi count using Sabourand dextrose agar with  pour plate techniques. The organism  were further identified using standard methods. The value of total viable count of both local plantain chips range 5.66to 8.15 and industrial plantain chips range 1.96 to 2.66. The value of coliform  count of  local  plantain chips range from 2.08 to 3.44 and industrial plantain chips range from 2.43 to 3.56. Fungal count of local plantain chips range from 5.24 to 6.23 and industrial plantain chips range from 1.80 to3.24. The organism identified include; Escherichia  coli, Staphylococcus aureus, Pseudomonas spp,  and Bacillus spp.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of tables vii

Abstract viii

CHAPTER ONE

1.0  Introduction 1

Aim and objective.   3

CHAPTER TWO

2.0  Literature review 4

2.1   Hazard analysis and critical control point 5

2.2   Health benefits of plantain 7

2.2.1 Facts about plantain chips nutrition 7

2.3. Health risk of plantain chips 8

CHAPTER THREE

3.0 Materials and methods. 10

3.1 Collection of sample 10

3.2 Sterilization of materials and media used 10

3.3 Microbiological analysis 11

3.4 Gram stain 11

3.5 Oxidase test 12

3.6        Citrate utilization test 12

3.7 Catalase test 13

3.8 Motility 13

3.9 Coagulase test 13

CHAPTER  FOUR

4.0  Result 14

CHAPTER FIVE

5.0 Discussion and Conclusion 20

5.1 Conclusion 21

REFERENCES 23

LIST OF TABLES

Table1: Total viable count for local and industrial plantain chips 15   

Table 2: Total coliform count for local and industrial plantain chips 16

Table 3:     Total fungi count for local industrial plantain chips            17   

Table 4: Identification and characteristics of fungal isolate 18

Table 5: Morphological and biochemical characteristics of bacteria isolates 19

Table 6: Antibiotic susceptibility pattern of isolates 20

CHAPTER ONE

1.0  INTRODUCTION

Plantain belongs to the genus Musa of the family Musaceae. Nearly all edible plantain cultivar are derived from two wild species, Musaceae acuminate and Musaceae. balbisiana. These wild species are classified on the basis of the proportion of the genetic constitution contributed by each parental source. Plantain is a staple crop and an important dietary source of carbohydrate in Nigeria and in the humid tropical zones of Africa, Asia and South America. Plantain is rich in vitamins A, C and B group as well as minerals such as calcium and iron. Plantain provides between 9% and 35% of the total calories in the diets of more than 14 million people in Sub sahara Africa. The contributions of this staple starch crop to the food chains of this region cannot be overemphasized.

In West Africa, locally and industrially processed plantain chips production increased at an average annual rate. The higher production figures for locally and industrially processed plantains has been attributed to the cheaper methods of growing that require few labor inputs, little soil preparation and little weeding are needed once the plant has established  vegetative cover. There has been tremendous increase in the quality and kinds of snacks found in the Nigerian market, locally and industrially processed plantain chips inclusive. They play a very important role in the diet of the modern consumer (Amany et al., 2012) and tend to be adopted because they are inexpensive and nutritious meals (Mosupye and Von Holy, 2000).  Locally and industrially processed plantain chips are well accepted in households and can be consumed at every meal time but mostly preferred as a snack taken for pleasure and in-between meals (Honfo et al., 2007). Protein malnutrition coupled with calorie deficiency is widespread in many developing countries (Akusu and Kiin-Kabari, 2012). It is reported that ready to eat foods are easily available, affordable, employment and with a potential for improving food security and nutritional status and general social security.

Locally and industrially processed plantain chips is considered as an excellent source of energy and nutrients (Honfo et al., 2007) with consumption  averaged at 150 kg/person/year or 348 calories per day in Nigeria (IITA, 2000) . It is therefore believed that it can play a key role in meeting nutritional requirements for Nigerian populations (Ajayi and Aneke, 2002). Its carbohydrate supply in the humid tropical zones of Africa, Asia and South America makes it excellent ingredient for functional and convenience foods like chips (Agunbaide et al., 2006). Street foods however sometimes cause concern with respect to their potential for serious food poisoning outbreaks. Experience has shown that the quality of locally and industrially processed plantain chips is greatly affected when exposed to light generally. Processing of industrially plantain chips in Nigeria has received some level of improvement with the use of electric fryer and adequate packaging to meet both domestic and export markets. Locally made chips are presently available and chips are also being served as snacks in some of the airlines operating in Nigeria.

Locally and industrially processed plantain chips were prepared at home and consumed on the street without further preparation (Martins and Anelich, 2000). Due to faltering economic development, locally and industrially processed plantain chips have become increasingly important in the economics of many African countries. Local and industrial plantain chips business is thought to contribute significant income to many householders.

Consumption of locally and industrially processed plantain chips  is common in many African countries where unemployment is high, salaries  low and work opportunities and social programmers are limited and where urbanization is taking place. People who depend on such food are often more interested in its convenience than in questions of its safety, quality and hygiene (World Health Organization, 2002).The nutritional composition of fried plantain is reported in literature (Pikuda and llelaboye, 2009; Ayodele and Erema, 2010).  Locally and industrially processed plantain chips are also prone to contamination (Oranusi and Braide, 2012) and infestation (Babarinde et al., 2010). Environmental cleanliness, poor packaging and handling techniques are among factors influencing the quality of locally and industrially processed plantain chips. Also the biological utilization of a protein is primarily dependent on its digestibility (Hooda and Jood, 2005). This study was therefore aimed at evaluating locally and industrially processed plantain chips sold in Umuahia metropolis if they were nutritious and safe for consumers. The hygiene of locally and industrially processed plantain chips is a major concern for food control Officers (Mensah et al., 2002). Microbiological quality is of particular concern since locally and industrially processed plantain chips   are thought to cause many of the food borne infections in both developed and developing countries (Simpoulous and Bhat, 2001). Plantain chips are exposed to abundant microorganisms during preparation, transport, preservation, packaging and distribution of foods as well as the personal hygiene of plantain chips.

1.2  Aim and Objective.  

Ø The main objective of this work is to assess the microbiological quality of locally and industrially processed plantain chips by isolating, enumerating and characterizing of different microorganisms associated with them.  

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