ASSESSMENT OF THE MICROBIAL QUALITY OF FERMENTED MIXED FRUIT JUICE

ABSTRACT

Assessment of the microbial fermentation of mixed fruit juices was investigated. The study was carried out to determine the microbial and chemical characteristics of fermented juices and their safety for human consumption. Pineapple (Ananas comosus) and watermelon (Citrullus lanatus) were processed to produce mixed fruit juice which was left to ferment for 5days. Marginal changes in pH and titratible acidity were recorded. The titratible acidity (0.45-2.25) increased and the pH value (3.80-3.30) decreased progressively during fermentation period. Total viable and fungal counts as well as the total lactic acid bacteria were monitored during the fermentation period. The total lactic acid bacteria increased steadily for (1.9 x 104Cfuml) to 9.0 x 1011Cfuml) during the fermentation period. Salmonella and Shigella species were not detected. The percentage occurance in bacteria count showed that Micrococcus had the lowest count of (11.4%) while Lactobacillus had the highest count of (57.1%) during fermentation. This study indicated that once a hygienic practice of mixed fermented juice is applied it could be safe for human consumption.

TABLE OF CONTENTS

Title Page                                                                                                                                i

Certification                                                                                                                             ii

Dedication                                                                                                                               iii

Acknowledgements                                                                                                                 iv

Table of Contents                                                                                                                     v

List of Tables                                                                                                                           viii

Abstract                                                                                                                                   ix

CHAPTER ONE:       INTRODUCTION    

1.1       Objective of study                                                                                                        2

CHAPTER TWO: LITERATURE REVIEW                     

2.1       Mixed fruit juice and products                                                                                     4

2.2       Pineapple and pineapple products                                                                                4

2.3       Nutritional content of pineapple                                                                                   5

2.4       Watermelon and Watermelon products                                                                        6

2.5       Nutritional value of watermelon                                                                                   7

2.6       Economic Importance and uses of watermelon                                                             8

CHAPTER THREE: MATERIALS AND METHODS       

3.1       Collection of samples                                                                                                   9

3.2       Washing and peeling of the samples                                                                             9

3.3       Preparation of the mixed fruit juice                                                                              9

3.4       Juice extraction                                                                                                            9

3.5       Fermentation                                                                                                                9

3.6       Sampling                                                                                                                     10

3.7       Isolation and enumeration of bacteria and fungi                                                           10

3.7.1    Sugar Fermentation                                                                                                      12

3.8       Biochemical Analysis                                                                                                  12

3.9       Flowchart for watermelon and pineapple

CHAPTER FOUR: RESULTS         

CHAPTER FIVE: DISCUSSION AND CONCLUSION:   

5.1       Discussion                                                                                                                   19

5.2       Conclusion                                                                                                                  20

REFERENCES                                                                                                                      22

APPENDIX                                                                                                                            28

LIST OF TABLES

Table    Title                                                                             Page

1:                     Nutritional Value per 100g                                                                             5

2:                     Microbial Population of mixed fruit juice during Fermentation               15

3:                     Microorganisms isolated from mixed juice samples during fermentation

and their percentages occurrence                                                                   16

LIST OF FIGURE

Figure      Title                                                                             Page

1:             Flowchart for watermelon-pineapple juice                                                    13

2:                     pH of the mixed fruit juice during fermentation                                            17

3:                     Titritable acidity of the fruit juice during fermentation                                    18

CHAPTER ONE

1.0       INTRODUCTION

The use of fermentation technique is one of the oldest and most economical methods of producing and preserving foods. Fermentation has so many advantages such as inhibition of growth of spoilage of pathogenic microorganisms by producing organic acids and other compounds, improving organoleptic properties by producing different flavor compounds and often improving the nutritional value of the original food. (Gain report, 2009)

Fruit juices are important part of the diet of all groups due to the associated health benefits. Juice is the liquid that is naturally contained in fruit and vegetable tissue. It is prepared by mechanically squeezing or macerating fruit or vegetable flesh without the application of heat or solvents.

Orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using variety of hand or electric juicers. Fruit juice consists of 100% pure juices and generally has no added ingredients (USDA, 2000).

However, the consumption of fruit juice could have both positive and negative effects on the part of consumers. Fruit juices are well recognized for their nutritive value, mineral and vitamin contents. Fruit juices processed under hygienic condition could play important role in enhancing consumers health through inhibition of breast cancer, congestive heart failure (CHF), and urinary tract infection (UTI) (Saenz and Sepulveda, 2001; Hyson, 2011).

Fruit juices accounts for more than 90% of the total fruit products in Nigeria. The western part of Nigeria is the principal fruit juice producing region in the country (FAO, 2002). In the fact that concept of maintaining a fruit desired for juicing in its whole be intact form until the juicing needed continues to be a sound principle.

It has been known that fruits constitute commercially and nutritionally important indispensable food commodity (Al-Hindi et al., 2011). Fruits take a vital role in human nutrition by supplying the necessary growth factors such as vitamins and essential minerals in human daily diet and that can help to keep a good and normal health (Al-Hindi et al., 2011).

Fruits are widely distributed in nature (Al-Hindi et al., 2011). One of the limiting factors that influence the fruits economic value is the relatively short shelf-life period caused by pathogens attacked (Al-Hindi et al., 2011).

There are reports of food-borne illness associated with the consumption of fruit juices at several places (Chumber et al., 2007, Muinde and Kuriay, 2005; Lewis et al., 2006; Ghosh et al., 2007; Mosupye et al., 2000). Food borne diseases are harmful illness affecting consumption of contaminated food or drink. Such juices have shown to be potential sources of bacterial pathogens notably Escherichia coli 0157:117, species of Salmonella Shigella and Staphylococcus aureus (Barro et al., 2006). It is estimated about 20-25% of the harvested fruits are decayed by pathogens during post harvest handling even in developed countries (Droby, 2006; Zhu, 2006; Al-Hindi et al., 2011).

1.1       Main Objectives

In developing countries like Nigeria, drinks and meals are consumed widely by millions of people. Hence, the present study aims at determing the microbial and chemical characteristics of fermented juices and their saftey for human consumption.

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