MICROBIAL QUALITY OF READY-TO-EAT AFRICAN SALAD

ABSTRACT

 The microbiological quality of African salad a special salad recipe native to Nigeria was investigated in order to provide the microbial quality of this exotic delicacy. Samples of salad were purchased from five food vending sites which serve as the major business and residential area in Ikwuano L.G.A Umuahia. The predominant bacterial isolates from African salad belong to Bacillus spp, Staphylococcus spp, Escherichia coli, Pseudomonas spp and Serratia spp. The fungal isolate included Fusarium spp, Rhizopus spp, Penicillium spp. and Aspergillus spp. The mean total viable plate count ranged from 2.73x107 to 9.63x107, coliform count range from 2.81x105 to 8.15x106 and fungal count range from 1.97x106 to 6.4x107. In conclusion, the microbial quality of ready-to-eat African salad is based mainly on the hygiene level of the food vendors preparing it. 

Table of contents

Title page i

Declaration                                                                                                                 ii

Certification iii

Acknowledgment v

Table of Content vi

List of table vii

Abstract viii

CHAPTER 1

1.0 Introduction 1

1.1Aims And Objectives 2

CHAPTER 2

1.2 Literature Review 3

1.3 Ingredients for African Salads 5

1.4 Nutritional benefits of African salad 7

1.5 Health risks associated with eating abacha 8

CHAPTER 3

3.0 Materials and methods 10

3.1 Sample collection 10

3.2 Sites of collection 10

3.3 Sterilization of glass wares 10

3.4 Microbiological analysis 10

3.5 Procedure 11

3.5.1 Serial dilution 11

3.5.2 Inoculation  12

3.5.3 Incubation  12

3.5.4 Colony counting 12

3.5.5 Isolation of pure culture   12

3.6 Identification of bacteria isolates 12

3.6.1 Macroscopic examination  12

3.6.2 Microscopic examination 13

3.6.3 Gram staining 13

3.7 Biochemical test 13

3.7.1 Indole test 13

3.7.2 catalase test 14

3.7.3 Coagulase test 14

3.7.4 Oxidase test 14

4.0 CHAPTER 4

4.1 Result 16

5.0 CHAPTER 5

5.1 DISCUSSION 21

5.2 Conclusion 22

References 22 

LIST OF TABLES

Table Title    Page

1                     Total viable count in ready-to-eat African salad       16

 2              Biochemical and microscopic characterization of bacterial isolates             17

3                  Characterization of fungal isolates                                                 18   

CHAPTER 1

1.0 INTRODUCTION

African salad popularly called “Abacha, Abacha Ncha, Abacha and Ugba” by Igbo tribe of Nigeria, is an exotic delicacy and a special salad recipe native to Nigeria. The name African salad is thought to have originated from the Igbo’s ideology that salad contains lots of fresh and raw vegetables and some other ingredients consumed without further cooking, therefore it is a salad and of African origin. African salad is widely accessed for its composition of food ingredients known to be rich in protein, carbohydrate, vitamins, and minerals. It can be eaten on its own or in combination with other snacks like coconut, palm kernel and groundnut. Though it can be as filling as any other main course meal, African salad is usually eaten as an in-between meal (Abacha and Ugba, 2013) or as a side dish to the various Nigerian rice recipes (Maky, 2013). African salad is also regarded as a special delicacy during traditional festivals (Abacha Ncha: African salad, 2012).   

Abacha is processed by harvesting cassava tubers, after which they are peeled, washed and cooked. These are then shredded into fine thin slices, and soaked overnight for fermentation so as to thoroughly reduce the starch and hydrogen cyanide from the cassava. The shredded and fermented cassava is again thoroughly washed the following day before drying it for 2-3 days ( Abacha and Ugba, 2013).

The preparation of African salad takes great efforts and the ingredients needed to prepare African salad vary according to ones taste and availability. The key to making a good African salad is to make sure that all the ingredients are well incorporated (Abacha and Ugba, 2013). It can include ingredients such as Ugba (Pentaclethra macrophylla), palm oil, potash, onions, nutmeg, crayfish, salt, pepper, maggi, ogiri (Ricinus communis), garden egg, garden egg leaves, Utazi leaves (Gongronema latifolium), Okazi (Ukazi) leaves (Gnetum africana), Ozeza (Uzeza) leaves (Piper guineense), kpomo (cow skin), meat and stockfish/fish (Osewa, 2013). These ingredients are mixed thoroughly with the shredded cassava (Abacha). The ingredient added is dependent on one’s choice, purchasing power and availability. African salad can be served with fried fish/meat over a cold drink (Palm wine, beer, stout or wine) (Miriam and Anthonio, 2011).  

There is paucity of information on the chemical and microbiological compositions of African salad as consumed. Though several works abound on some of the component ingredients, the notion that African salad is nutritionally rich is only but speculative based on its component ingredients. The objective of this work is to carry out microbiological and proximate analysis of African salad as prepared by food vendors in ikwuano L.G.A, Umuahia, Abia State, Nigeria.

1.1 AIMS AND OBJECTIVES

 The aims and objective of this study are to:

 1. To carry out microbiological analysis of African salad as prepared by food vendors in Umudike, Umuahia.  

2. Determine the prevalence of pathogenic microorganisms present in ready-to-eat african salad.

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