MICROBIAL DIVERSITY AND PROXIMATE ANALYSIS OF “IKPAN” (MUSHROOM-MELON CAKE), A LOCAL SNACK

ABSTRACT

The Microbial diversity and the Proximate analysis of “Ikpan” (mushroom- melon cake) sold at Urua Mbakara (market) Ikot Ekpene, Akwa Ibom State was investigated. The samples were collected from four different locations within the market to ascertain the microbial quality and proximate composition and this was done by standard microbiological methods. The total bacterial count ranged from 4.0 x 104 – 5.5 x 104Cfu/g, sample A had the highest count; the isolates include Staphylococcus spp, Micrococcus spp and Salmonella spp  and were further determined by biochemical test. The total fungal count ranged from 3.7 x 103 – 5.4 x 103Cfu/g, sample B had the highest count and the isolates include Aspergillus spp and Rhizopus spp. The proximate analysis revealed that the “Ikpan” samples contain Moisture, Ash and Fat content which ranged from 33.00-43.60%, 6.43-7.38% and 3.53-3.86% respectively. The content of Protein, Fibre and Carbohydrate ranged from 20.97-24.20%, 0.63-0.88% and 20.38-33.77% respectively. With the number of organisms isolated from the samples, it indicates that “Ikpan” was not prepared under hygienic conditions and as such could pose health challenges like food poisoning and intoxication. So, the need for personal hygiene and food safety was emphasized.

TABLE OF CONTENTS

Cover Page i

Title Page ii

Certification iii

Dedication iv

Acknowledgment v

Table of  Contents vi

List of Tables viii

Abstract ix

CHAPTER ONE

INTRODUCTION 1

CHAPTER TWO

LITERATURE REVIEW

2.1 Fermentation 4

2.2 Some Fermentation Products of Nigeria Origin 5

2.2.3 Ugba 6

2.2.4 Nono 6

2.2.1 Fufu    7

2.2.2 Ogi 7

2.3 Citrullus lanatus 9

2.4 Mushroom - 10

2.4.1 Edible Mushroom 11

2.4.2 The Pleurotus tuber regium    11

2.5 Mushroom –Melon Cake “Ikpan” 11

CHAPTER THREE

MATERIALS AND METHODS

3.1 Sample Collection 13

3.2 Sample Processing 13

3.3 Microbiological Methods 13

3.3.1Media Preparation 13

3.3.2 Identification of Isolate 14

3,3.3 Total Bacterial Count 14

3.3.4 Gram Staining Reaction       14

3.3.5Motility Test 15

3.4 Biochemical Tests             15

3.4.1 Coagulase Test 15

3.4.2 Catalase Test   16

3.4.3 Sugar Fermentation   16

3.4.4 Citrate Utilization Test 16

3.5 Fungi Enumeration     17

3.6 Proximate Analysis    17

3.6.1 Determination of Moisture Content 17

3.6.2 Determination of Ash Content        18

3.6. 3 Determination of  Crude Fibre Content 19

3.6. 4 Determination of Fat Content                        19

3.6.5 Determination of Crude Protein Content 20

3.6.6 Determination of carbohydrate 21

CHAPTER FOUR

4.0 RESULTS 23

CHAPTER FIVE

5.1 Discussion 31

 5. 2 Conclusion 32

References

LIST OF TABLES

Table Title Page

 1:               Some Fermented Foods, its Fermenting Organisms and Duration of   

                         Fermentation        8

2:               Mean count (Cfu/g) of individual bacterial isolates      24

3:              Mean count (Cfu/g) of  individual fungal isolates                 25

 4:             Total microbial loads of “Ikpan “ mushroom – melon cake     26

5:             Identification of Fungi Isolates     27

6: Morphological and biochemical identification of bacterial isolates     28

 7: Percentage occurrence of bacteria/fungi isolates     29

 8:             Proximate composition of  Ikpan      30

CHAPTER ONE

INTRODUCTION

Food is any substance or mixture of substances both solid and/or liquid which are intended for human consumption or ingestion for their nutritional or pleasurable benefits (Francis, 2000). Foods are also substances which when introduced into the digestive system under normal circumstances contribute to growth, repair and production of energy. It usually consist of plant or animal origin which contains essential nutrients such as carbohydrates, fats, proteins, vitamins or minerals and is ingested and assimilated by an organisms to produce energy stimulate growth and maintain life (Tripathi et al., 2007).

Historically, people obtained food from hunting, farming, ranching and fishing known as agriculture. Today most of the food energy consumed by the world population is supplied by the food industry operated by multinational corporations using intensive farming and industrial agriculture methods. Almost all foods not from animal or plant sources include various edible fungi especially mushrooms: fungi and ambient bacteria are used in the preparation of fermented foods such as leavened bread (Abdulmumeen et al., 2012). Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food and many have several distinct cultivars. Seeds of plants are good sources of food for animals including humans because they contain nutrients necessary for the plant initial growth, including many healthy fats such as omega fats. In fact, the majority of food consumed by human beings is seed based foods(Mcegee, 2004). Animals are also used as food either directly or indirectly by the products they produce.

 Microbial diversity has driven the evolution of life on earth as well as the nutrient cycles which are keys to the operation of biosphere (Xu, 2006). The opportunity of new industrial applications from microorganisms is as large as the variety of environments they confront, much of the variation experienced by microorganisms are produced by the chemical complexity of the world around them (Kassen and Rainey,2004). As the world of microbes is explored, it must also be noted that they evolve more quickly than they can be studied providing an ever increasing diversity of function for industrial and food applications (Handelsman and Wackett, 2002). The rapid evolution events are predicted on the great diversity of microbes. So, an enhanced management of microbial diversity in food environments, maintaining a high attention to biological risks for human health and industrial exigencies of product standardization should be the perspective of producers and handlers of foods. Finally, highlighting the idea that microbial diversity belongs to the geographical attributes of fermented food; it is proposed that a possible concrete role of microbial resources is played in ethnobiology and ethnomedicine in accordance with the consideration that human food chain and microorganisms represent a case of co-evolution (Guerzoni, 2010).

Food contamination is a serious public health problem in the world especially in areas with poor hygiene; it results in food borne diseases that affect many people every year. All food should be safe and free from contamination and spoilage at all points in its journey from its source until it reaches the consumers. Hence awareness of potential sources of food contamination is an important component of good nutrition and good health. Food may be contaminated through a variety of mechanisms which could include; inadequate hand washing by infected humans who handle food without thoroughly washing their hands is a way pathogen could be introduced into food (Bryan et al., 2000). Food and kitchen tools and surfaces may become contaminated from raw food products thereby enhancing the transfer of microbes from one food to another, this mechanisms is called cross contamination. Another way food could be contaminated is by animal waste and storage and cooking temperatures. Most microorganisms for example bacteria, mould and yeast are ubiquitous and are found everywhere including our foods. The food industry maintains strict quality monitoring and management of food borne microorganisms in processing and distribution of foods in order to protect consumers against food borne diseases (Adams and Moss,2005) .This is because in most cases, microorganisms use our food supply as a source of nutrient for their growth and nourishment. Canning which involves heat processing refrigeration, freezing, dying evaporation are but few of the methods used to control and prevent food spoilage most of which are caused by microorganisms (Okaka and Okaka, 2001)

AIM AND OBJECTIVE

This research work is aimed at evaluating the proximate analysis and microbial populations of mushroom-melon cake “Ikpan”; the fermented Sclerotium of the mushroom and melon seeds.

OBJECTIVES

The objectives of  this work includes:

1. To determine the various proximate composition of the mushroom-melon cake.

2. To determine the microbial quality of locally prepared mushroom-melon cake “Ikpan”

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