ABSTRACT
The microbiological quality of ready-to-eat prepackaged African salad were analyzed. Ten samples of African salad were purchased from two food serving areas (motor parks and market in Umuahia. The predominant bacterial isolates from African salad belong to Bacillus spp, Staphylococcus spp, Escherichia coli, klebsiella spp, Enterococci, samollena spp and Shigella spp respectively. While fungal spp isolated include; Saccharomyces, Mucor, Rhizopus and Aspergillus respectively. The mean microbial load count range from 0.5a±0.0b to 5.6a±0.1c and the MPN of coliform count range from 2-12 coliform while peace mass sample has no coliform indication. Bacterial species Escherichia coli has the highest value of percentage with 10(34.48%), follow by bacillus and staphylococcus aureus with percentage of 7(24.13%) and 6(20.69%) while the list found in serratia, salmonella and klebsiella species has 2(6.90%) each respectively. The fungal species Rhodotorula spp were found to be the highest with 7(41.19%) follow by Aspergillus Niger with 6(35.29%) while Aspergillus Flavus and Fusarium oxysporum has 2(11.76%) each respectively. African salad as seen from this report is a nutritious food, fit for all age groups. Special care however, has to be taken in its preparation as contaminants could be introduced through the ingredients. Education of food handlers and the general public on food safety measures and Good Manufacturing Practices (GMP) implementation is imperative.
TABLE
OF CONTENTS
Cover page
Title page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
List of Tables vii
Abstract viii
CHAPTER
ONE
1.1 Introduction 1
1.2 Objective of the Study 2
CHAPTER
TWO
LITRATURE
REVIEW
2.1 African Salad 3
2.2 Preparation of Abacha
(African Salad) 5
2.3 Flow Chart of African Salad Production 6
2.4 Nutritional Value of African Salad 6
2.5 Health Risk Associated with African Salad
7
2.6 Microbial Contamination of African Salad 8
2.7 Prevention of Microbial Contamination of
African Salad 10
2.7.1 Keep
clean 10
2.7.2 Separate raw and cooked 11
2.7.3 Cook thoroughly 11
2.7.4 Keep food at safe temperatures 11
2.7.5 Use safe water and raw materials 12
2.7.6 Access to proper food needed 12
CHAPTER
THREE
MATERIALS
AND METHODS
3.1 Study Area 13
3.2 Sampling Collection 13
3.3 Media Preparation 13
3.4 Microbiological Analysis 13
3.5 Identification of Isolates 14
3.6 Gram Staining 14
3.7 Motility
Test (Hanging Drop method) 14
3.8
Biochemical Tests 15
3.8.1
Catalase Test 15
3.8.2 Coagulase Test (Slide test) 15
3.8.3 Oxidase Test 16
3.8.4 Citrate Utilization Test 16
3.8.5 Indole Test 16
3.8.6 Urease Test 17
3.8.7 Voges-Proskauer Test 17
3.8.8 Methyl Red Test 18
3.8 9 Lactophenol Cotton blue staining
18
3.9 Coliforn
Count 18
3.9.1 Presumptive test 19
3.9.2 Confirmed test 19
3.9.3 Complete
test 19
3.9.4 Physiochemical analysis 19
3.9.5 Measurement of pH 19
3.9.6 Determination
of titratable acidity 20
3.10 Statistical
Analysis 20
CHAPTER FOUR
RESULTS
4.1 Mean total microbial counts Cfu/g of
African salad 21
4.2 Occurrence
of presumption coliform in tubes of the MPN
Africa Salad
Samples 21
4.3 Identification
and characterize of Bacterial Isolates
21
4.4 Identification
and characterize of Fungal Isolates from Africa salad (Abacha) 22
4.5 The mean
Titratable Acidity (TTA) of Africa salad samples 22
4.6 Mean pH value
of Africa salad (Abacha) samples 22
4.7 Percentages
occurrence of bacterial and fungal isolates from
Africa salad
samples 22
CHAPTER
FIVE
DISSCUSION
5.1 Discussion
30
5.2 Conclusion 32
5.5 Recommendation
33
References
34
LIST
OF TABLES
Table Title Page
|
1
|
Mean total microbial counts Cfu/g
of African salad
|
23
|
|
2
|
Occurrence
of presumption coliform in tubes of the MPN Africa Salad Samples
|
24
|
|
3
|
Identification
and characterize of Bacterial Isolates
|
25
|
|
4
|
Identification
and characterize of Fungal Isolates from Africa salad (Abacha)
|
26
|
|
5
|
The mean Titratable Acidity (TTA) of Africa salad
samples
|
27
|
|
6
|
Mean
pH value of Africa salad (Abacha) samples
|
28
|
|
7
|
Percentages
occurrence of bacterial and fungal isolates from Africa salad samples
|
29
|
CHAPTER ONE
1.1 INTRODUCTION
African
salad popularly called “Abacha, Abacha Ncha, by Igbo tribe of Nigeria, it 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 (African salad 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 (African salad: Abacha 2013). The preparation of African salad takes great
efforts and the ingredients needed to prepare African salad vary according to
one taste and availability. The key to making a good African salad is to make
sure that all the ingredients are well incorporated (African salad: 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 (Uziza) leaves (Piper guineense), kpomo (cow
skin), meat and stock fish/fish (African cassava salad-Tapioca, 2006; Miriam
and Anthonio, 2011; Nigerian Appetizer Abacha: African salad, 2012; Maky, 2013;
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) (African cassava salad-Tapioca, 2006;
Miriam and Anthonio, 2011; Nigerian Appetizer-Abacha: African salad, 2012;
African salad, 2013; Osewa, 2013).
1.2 OBJECTIVE
OF THE STUDY
1.
To carry out microbiological analysis of African salad as prepared by
food vendors in Umuahia, Abia state.
2.
To determine the ph. and titratable acidity
3.
With a view to stirring and stimulating further research and thus
building a compendium on the diversities in compositions of different
preparations of this all important African dish.
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