ABSTRACT
This study evaluated kunu for microorganisms of public health important in Umuahia metropolis. A total of 19 bacterial and fungal species were isolated using the pour plate technique. The bacterial isolates identified using morphological and biochemical characterization included; Escherichia coli, Staphylococcus aureus, Bacillus spp, Lab plantarum, Klebsiella species, and Streptococcus spp. while the fungal species included; Aspergillus niger, Aspergillus flavus and Saccharomyces cerevisiae. The presence of these pathogens even in small numbers could render a beverage unsuitable for human consumption. The viable microbial counts on the kunu zaki drink revealed that the count ranges from 1.1x105 to 7.5x105, while the fungi count ranges from 1.0x105 to 5.5x105. In the evaluation of kunu zaki drink for microorganisms of public health importance, among the bacteria isolates, E.coli 4(21.0 ) had the highest level of occurrence followed by Klebsiella spp and Bacillus spp respectively at 3(15.7 ) each, while the least occurring isolates was Streptococcus spp with percentage at 1(5.3%). The high microbial load in this study may be attributed to poor sanitary conditions during production of the kunun drink. Therefore, unclean water used in the preparation of the drink could lead to contamination, also the use of improperly washed hands after going to the toilet in the preparation of the drink could also be a source of contamination. Ingestion of some of these organisms is capable of causing human illnesses such as pneumonia, food-borne intoxification, diarrhea, gastroenteritis, among others. Therefore, there is need to maintain adequate sanitary conditions during the preparation, and handling of kunun drink to prevent contamination.
TABLE OF CONTENTS
Title Page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
List of Tables vii
Abstract viii
CHAPTER ONE
1.0 Introduction 1
1.1 Aim and Objectives 3
CHAPTER TWO
2.0 Literature Review 5
2.1 Kunun-Zaki as a Beverage 5
2.2 Microbial Evaluation of Kunun-Zaki
Prepared and Sold in Bauchi Metropolis 6
2.3 Microbial Quality of Kunun-Zaki Sold
in Eiyenkorin, Kwara State, Nigeria 7
2.4 Microbiological Analyses of Kunu Drinks
Locally Produced and Sold in Calabar 9
2.4.1 Determination of Total Bacterial and Fungal
Counts 9
2.4.2 Purification of Microbial Isolates 10
2.4.3 Identification of Bacterial and Fungal
Isolates 10
2.5 Microbiological Analyses of Hawked Kunun
and Zobo
Drinks within Lautech Campus,
Ogbomoso, Oyo State, Nigeria 11
2.6 Microbiological Quality of Kunu Drink
Sold in Some Major
Markets of Yenagoa Metropolis, Nigeria 12
CHAPTER THREE
3.0 Materials and Methods 15
3.1 Collection of Samples 15
3.2 Sterilization of Materials 15
3.3 Sample
Preparation and Isolation of Micro Organisms 15
3.3.1 Determination
of Total Viable Plate Counts 15
3.3.2 Determination of Total Fungal Plate Count 15
3.4 Purification of Isolates 16
3.5 Identification of Bacteria Isolates 16
3.6 Gram Staining 16
3.7 Biochemical Test 17
3.7.1 Catalase Test 17
3.7.2 Indole Test 17
3.7.3 Citrate Utilization Test 17
3.7.4 Hydrogen Sulphide (H2S)
Production Test 17
3.7.5 Starch Hydrolysis 18
3.7.6 Motility, Indole, Urease (MIU) 18
3.7.7 Coagulase Test 19
3.7.8 Oxidase Test 19
3.8 Identification of Fungal Isolates 19
3.8.1 Wet
Preparation 19
3.8.2 Colonial
Morphology 19
CHAPTER FOUR
4.0 Results 20
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation 26
5.1 Discussion 26
5.2 Conclusion 29
5.3 Recommendation 30
References
LIST OF TABLES
|
TABLE
|
TITLE
|
PAGE
|
|
1
|
Viable Microbial Counts
from Kunu Samples
|
21
|
|
2
|
Cultural Morphology and Microscopic Characteristics
Fungal Isolates from Kunu Samples
|
22
|
|
3
|
Biochemical
Identification, Gram Reaction and Sugar Utilization Profile of Bacterial
Isolates
|
23
|
|
4
|
Percentage of Occurrence
of Isolates from Kunu Samples
|
24
|
CHAPTER ONE
1.0 INTRODUCTION
Kunun-zaki
drink is a locally prepared indigenous non-alcoholic beverage which is widely
produced and consumed in large quantity in Nigeria, especially the northern
part of the country (Akoma et al.,
2006). This local beverage is consumed in both wet and dry season but more in
the dry season because of its optimal thirst quenching abilities. Kunu is
consumed any time and by both adults and children as breakfast drink, food
complement, as a refreshing drink usually used to entertain visitors.
It
is used to stimulate appetite and is commonly served at social gatherings and
according to Onuorah et al., (2007), the non-alcoholic nature of the
drink makes it to be readily consumed by Christians and Muslims alike as a
substitute for alcoholic ones. The drink is mostly consumed within 20-35 h of
its production due to its poor keeping quality (Akoma et al., 2006).
This drink is not expensive because the grains and other ingredients used for
its production are locally sourced and are mostly grown within the savannah region
and almost throughout the year. The packaging materials are also available,
cheap and easily affordable. No elaborate equipment and expertise are required
for its production (Oluwalana and Adedeji, 2013). It is also very nutritious
and of medicinal value. Kunun-zaki has been reported to be rich in vitamins,
minerals, carbohydrates and proteins (Efiucwere et al., 2005). Kunu zaki
processed from Sorghum grain has been reported to contain 11.6% protein, 3.3%
fat, 1.9% ash and 76.8% carbohydrate and arrays of amino acid. The different
types of kunu in Bauchi are: kunu zaki, kunu gyade, kunun tsamiya, kunun baule,
kunun jiko amshar and kunu gayamba as they are called in different tribes of
Bauchi state.
The
drink is produced from fermented millet, sorghum (guinea corn) and maize in
decreasing order of preference. In some culture, the grains are used in
composite form especially millet and sorghum (guinea-corn) in a ratio of 1:2
w/w (Abega, 2007). It is sweetened with honey and sugar together with small quantities
of sweet potatoes and spices (Ginger or black pepper). Its processing is mostly
done by women using simple household equipment and utensils. The processed
kunun zaki is usually packaged and sold in 50ml to 1 litre plastic bottles and
at times tied in some disposable polythene bags or in bulk inside large
containers and distributed under ambient temperature or cooled in a
refrigerator where available.
In
developing nations like Nigeria, it has not been possible to have control over
the processing and sales of this beverage. Kunu zaki has high moisture content;
its method of production is crude and is packaged under unhygienic condition.
It is also highly consumed due to the cost of other non-alcoholic drinks (Abega,
2007). The drink is hawked in the motor parks, school premises and in market
places where it is exposed to contamination. These and other factors predispose
kunu zaki to microbial contamination.
The
production of kunu drink is still at village technology level where procedures
and materials or ingredients used are always not standardized. In general, the
process of production involves steeping the grains for 6-24 hours, wet milling
with spices, wet sieving and partial gelatinization of the slurry (Oranusi et al., 2003). This is followed by
addition of sugar and spices depending on the producer, such as ginger (Zingiber
officimals) and alligator pepper (Afromonium melegueta) or red
pepper (Capsicum species), or black pepper (Piper guineense).
These serve as flavor and taste improver which is not quantified (Gaffa et al., 2002). The consumption of
locally made kunu drinks by both old and young people including market women
and children at home pose serious health threats because these products are
subject to microbial contamination as producers do not adhere to standard
methods of preparation. They also lack information on the microbiological
safety of ready-to-eat beverages and their health implications (Oranusi et al., 2003).
Studies
have shown that kunun plays a vital role in the dietary pattern of the
people in developing countries like Nigeria (Ogbonna et al., 2011).
Mbachu et al., (2014) reported that kunun zaki contains 0.3%
protein, 1.0% fat, 1.52% ash, 12.2% carbohydrate and 8.9 mg of vitamin C per
100 ml. More so, some studies have demonstrated the health benefits of kunun
to include but not limited to reduction of risk associated with diabetes,
lowering of blood cholesterol, prevention of formation of blood clot and helps
to fight against cancer (Ofudje et al., 2016). Traditionally, the
production procedure of kunun varies depending on the taste and cultural
habits of the consumers, thus leading to variation in quality and stability.
Aboh and Oladosu (2014) reported that production methods of kunun-zaki are
crude, ingredient concentrations are neither quantified nor standardized, but
instead preparation is largely a matter of family tradition. There is
possibility of contamination at various stages of unit operations. The
production is usually carried out under unhygienic conditions which may
predisposed it to many pathogens of public health importance. Ayandele, (2015)
noted that the spices usually added being agricultural commodities may contain
high level of microbial impurities, which can serve as a source of
contamination. Umaru et al., (2014) reported that locally prepared
beverages may serve as vehicles for zoonotic and food-borne diseases or
pathogens; such as Staphylococcosis,
Salmonellosis, Brucellosis, Tuberculosis, Listeriosis, Shigellosis, E.
coli, etc. Thus, this study was undertaken to assess the microbial
quality of kunun drink prepared and sold in Eiyenkorin, Kwara State,
Nigeria. Findings from this study can assist government regulatory agencies in
monitoring the quality of kunun and other local beverages.
1.1 AIM
AND OBJECTIVES
To
evaluate Kunun-zaki drink (a locally prepared indigenous non-alcoholic beverage
drink) for microorganisms of public health importance, while the specific
objectives are;
Ø To
isolate and identify the microorganisms associated with Kunun-zaki drink sold
within Umuahia
Ø To
determine the percentage occurrence of various isolates from Kunun-zaki drink sold
within Umuahia
Buyers has the right to create
dispute within seven (7) days of purchase for 100% refund request when
you experience issue with the file received.
Dispute can only be created when
you receive a corrupt file, a wrong file or irregularities in the table of
contents and content of the file you received.
ProjectShelve.com shall either
provide the appropriate file within 48hrs or
send refund excluding your bank transaction charges. Term and
Conditions are applied.
Buyers are expected to confirm
that the material you are paying for is available on our website
ProjectShelve.com and you have selected the right material, you have also gone
through the preliminary pages and it interests you before payment. DO NOT MAKE
BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.
In case of payment for a
material not available on ProjectShelve.com, the management of
ProjectShelve.com has the right to keep your money until you send a topic that
is available on our website within 48 hours.
You cannot change topic after
receiving material of the topic you ordered and paid for.
Login To Comment