ABSTRACT
The bacterialogical quality of Kunun-zaki sold in some locations in Umuahia metropolis was investigated. Ten samples were collected from five different locations in Umuahia. Total heterotrophic count, coliform counts, Salmonella-shigella counts and Staphylococcus aureus counts, isolation and characterization of isolates in the sample were done. The result reveals that kunu 6 from Research institute has the highest heterotrophic count of 6.9 x106 cfu/ml while kunu 2 from Gate six has the lowest heterotrophic count of 3.9x106 cfu/ml. Kunu 5 from Research institute has the highest coliform count of 1.8x106cfu/ml while kunu 4 from Isi gate has the lowest coliform count of 7.2x105cfu/ml. For Staphylococcus count, Kunu 5 from Research institute has the highest count of 7.2x105cfu/ml while kunu 2 from Gate six has the lowest count of 5.1x105cfu/ml. For salmonella-shigella count, kunu 4 from Isi gate has the highest count of 4.4x105cfu/ml while kunu 2 from Gate six has the lowest count 2.2x106 cfu/ml. These counts are above the acceptable standards when compared with microbiological criteria for non-bottled drinks that was published by the centre for food safety, food and environmental hygiene department whose limits are E. coli (<100cfu/ml), Salmonella spp. (non detected in 25ml) and Staphylococcus aureus (<100cfu/ml). Bacterial identification revealed the presence of E. coli, Enterobacter aerogenes, Staphylococcus aureus, Salmonella spp, Shigella spp, Citrobacter spp, Lactobacillus spp and Klebsiella spp. The high bacterial load of these organisms could be a matter of serious concern as these organisms are of public health importance.
TABLE
OF CONTENTS
Title Page
Title
Page i
Certification ii
Dedication iii
Acknowledgements iv
Table
of Contents v
List
of Tables viii
List
of Figures ix
Abstract
x
CHAPTER ONE
1.0 Introduction 1
1.1 Aims
and objectives 2
CHAPTER TWO
2.0 Literature Review 3
2.1 Nutritive
Content of Kunun Drink 3
2.2 Ingredients
used in the Production of Kunun-zaki 4
2.2.1 Millet 4
2.2.2 Sorghum 5
2.2.3 Ginger 6
2.2.4 Red
pepper (capsicum annum) 7
2.2.5 Cloves (Eggenia calophylloides) 8
2.2.6 Black
Pepper 8
2.3 Process
of Kunun Production 9
2.4 Health
Benefits of Kunun Drink 11
CHAPTER
THREE
3.0 Materials and Methods 13
3.1 Collection of Samples 13
3.2 Sterilization
of Materials 13
3.3 Microbial
Analysis 13
3.3.1 Preparation
of media 13
3.3.2 Total
viable count 14
3.3.3 Characterization
and identification of bacterial isolates 15
CHAPTER FOUR
4.0 Results 19
CHAPTER FIVE
5.0 Discussion, Conclusion and
Recommendations 23
5.1 Discussion 23
5.2 Conclusion 25
5.3 Recommendations 26
References 27
LIST
OF TABLES
Table Title Pages
2.1 The
nutritive content of Kunu-zaki 4
4.1 Total
bacterial count of the Kunun-zaki samples sold in Umuahia
Metropolis 20
4.2 Characterization
and identification of organisms isolated from
Kunun-zaki
samples sold in Umuahia metropolis 21
4.3 Bacterial
diversity and percentage occurrence of the bacteria isolates 22
LIST
OF FIGURES
Figures Title
Pages
2.1: Flow
chart for kunun-zaki production 11
CHAPTER
ONE
1.0 INTRODUCTION
Kunun-zaki is a non alcoholic beverage drink sold in
several public places including markets, offices, schools, motor parks and
served as drinks during festivities, weddings and naming ceremonies (Umaru et al., 2014). It is an appetizer, food
complement and refresher to quench thirst (Adeleke et al., 2010; Mbachu et al., 2014;
Amusa and Odunbaku, 2009). It is of low viscosity and has a sweet-sour taste,
milky cream appearance and it is popular with people in Northern Nigeria.
However, this non alcoholic beverage is becoming more widely accepted in
several other parts of Nigeria, including Umuahia metropolis, owing to its
refreshing qualities.
Kunun-zaki is
rich nutritionally; hence several Nigerians who could not afford imported milk
extensively consume this drink especially in the rural areas (Mbachu et al., 2014). There are different types
of kunu depending on the feedstock used for processing. This include kunun
zaki, kunun gyada, kunun akamu, kunun tsamiya, kunun baule, kunun jiko and kunun
gayamba (Amusa and Odunbaku, 2009; Essien et
al., 2009). Of these kunun zaki is the most widely produced and consumed
(Gaffa et al., 2002; Amusa and
Ashaye, 2009; Ayo et al., 2010).
The production of kunun-zaki is mostly carried out in
environments were quality control is lacking just like in most fermented foods
in Nigeria. Some of the microorganisms involved in the fermentation of food
include Lactobacillus, Lactococcus,
Enterococcus, Streptococcus, Penicillin and Saccharomyces species (Oyewole
and Isah, 2012). The production of kunun-zaki in environment with poor sanitary
condition could predispose consumers of the drink to pathogens of medical or
public health importance. Furthermore, the drink has short shelf-life.
Kunu-zaki is prone to microbial spoilage if not adequately stored and could act
as important medium for the transmission of pathogenic microorganisms (Ogbonna et al., 2011).
According to Mbachu et al., (2014) the short shelf-life of kunun-zaki drink is a major
challenge faced by their producers and consumers. The invasion of bacteria to
this drink resulting from the processing activities and materials such as
water, handling and preservation techniques. Again, there is no regulatory
agency of public health that monitors the production processes of kunun drinks
in spite of the associated harm that is allied to it. According to Umaru et al. (2014), local drinks such as kunu
could act as vehicles for zoonotic and food born infections including Salmonellosis, Brucellosis, Tuberculosis,
Shigellosis, Listeriosis etc. Most of the pathogens found in food materials
lead to diarrhea. Additionally, bacteria such as Staphylococcus aureus, Salmonella spp, Clostridium, Bacillus, Pseudomonas aeruginosa, Vibrio cholera and
Escherichia coli could contaminate
food and lead to change in physical and nutritional quality (Bukar et al., 2010).
1.2 AIM AND OBJECTIVES
The aims and objectives are:
- To isolate,
characterize and identify the bacterial species associated with kunun-zaki
- To determine the
bacterial load of kunun-zaki sold in Umuahia metropolis.
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