TABLE OF CONTENTS.
CHAPTER
ONE
1.0
INTRODUCTION
1.1 Background of Study
1.2 Statement of the Problem
1.3 Justification of Study
1.4 Aims and Objectives of Study
1.4.1 Aim of the study
1.4.2
Specific Objectives of
the study
1.5 Research Hypothesis (Null)
CHAPTER
TWO
2.0 LITERATURE REVIEW
2.1 Overview of the Production of Locally
Made Drinks in Ilorin
2.1.1 Pito Drink
2.1.2 Zobo Drinks
2.1.3 Kunu-zaki
2.1.4 Soy milk
CHAPTER
THREE
3.0 MATERIALS AND METHOD
3.1 Study Area
3.2 Collection of Samples
3.3 Physicochemical
characteristics of the local drinks
3.3.1 Determination of pH of the local drinks
3.3.2 Macroscopic Examination of Local Drinks
3.3.3 Sterilization of Materials
3.3.4 Plating
Techniques (pour plating):
Materials
3.4 Sample Preparation
3.4.1 Calculation
3.4.2 Determination
of fungi count
3.4.3 Identification of Fungi isolate:
3.5 Germ Tube Test
3.5.1 Purification
and maintenance of microbial isolates
3.5.2 Characterization
and identification of the isolates
3.5.3 Gram
staining technique
3.6 Biochemical Tests for Identification of
Bacteria Isolate
3.7 Statistical
Analysis of Data.
CHAPTER FOUR
4.0 RESULTS
CHAPTER FIVE
5.0 DISCUSSION
5.1
Conclusion
5.2 Recommendation
REFERENCES
APPENDIX
I: Total
Bacteria Count of Pito, Soy Milk, Kunu, Zobo Cultured on Na
APPENDIX
II: Total
Bacteria Count From Pito,Soy Milk,Kunu, Zobo Cultured On Kieglar Iron Agar
APPENDIX
III: Total
Fungi Count From Pito, Soy Milk,Kunu, Zobo Cultured On Potato Dextrose Agar
APPENDIX IV: Mean Bacteria Count Of Local
Drinks in the Study Areas
APPENDIX V: Occurrence
of Microbial Isolates in Kunu-Zaki, Zobo, Pito and Soy-Milk from Kwara Central
Geopolitical Zone
APPENDIX VI: Occurrence
of Microbial Isolates in Kunu-Zaki, Zobo, Pito and Soy-Milk from Kwara North
Geopolitical Zone
APPENDIX VII: Occurrence
Of Microbial Isolates In Kunu-Zaki,Zobo, Pitoand Soy-Milk From Kwara South
Geopolitical Zone
CHAPTER
ONE
1.0 INTRODUCTION
1.1 Background of Study
The consumption of alcohol beverages is
on the decrease in certain areas because various religious and health bodies
have intensified campaign against such beverages for alternatives this has
necessitated the production and sales of locality produced drinks such as KunuZaki,
Pito, Soya milk and Zobo. These drinks are not just accepted by all religions,
they are relatively healthier than their alcoholic counter party. These drinks
are simple to produce, the raw materials (plant material) are readily available
and they are very affordable to majority of the populace who live in abject
poverty. The new economy ravaging polices of the government, encouraging
locally produced drinks, this has resulted in the increased consumption and
merchandise of these traditional drinks in Nigeria (Egbere et al., 2007).
Locally produced drinks have been in
existence since Ancient times. The earliest reported traditional African
fermented product dates back to between 5000 and 6000 BC from cereal extracts
was when the production of beer was invented in Egypt. Alcoholic beverages were
also used in the ancient Benin and Ghana Empire. For centuries, the production
of these beverages has gradually become an art that is passed through
generations who do not even know the scientific basis of the art (Kubo, 2013).
The common locally produced drinks in
Kwara state and its environs include:
a) Pito
drink
b) KunuZaki
(millet food drink)
c) Zobo
(extract of calyx Hibiscus sabdariffa)
d) Soybean
drinks (Soy milk)
As earlier stated majority of Nigerians
live in abject poverty and so lack the capability of purchasing factory
produced drinks thus depend on locally produced drinks such as soya milk, Zobo,
Kunu-zaki and Pito to provide them with proteins to complement their staple
starchy diets. These drinks are therefore consumed across all ethnic groups in
Nigeria. These drinks contain various nutrients and medicinal values in
addition to their thirst-quenching ability and low cost (Egbereet al., 2007).
These local drinks are however prepared
in poor sanitary conditions that end up contaminating the drinks. These
unsuspecting consumers consume these contaminated beverages that eventually
results in food poisoning. This has raised public health concern; these
limitations may over shadow their numerous benefits even when food poisoning
does not occur. Contaminating microbes may harbor genes to antibiotics these
can be opportunistic pathogen (Ayo et al.,
2013). Various microbes have been
implicated in contamination of locally produced drinks. These microbes
including B. cereus, S. aureus,
Corynebacterium, Clostridium, Eschericia.coli, Lactobacilli, Streptococcus spp,
e.t.c. These will reduce the microbiological quality of locally produced
drinks. This study will therefore investigate the microbiological quality of
some locally produced drinks in Ilorin and its environs.
1.2 Statement of the Problem
Street foods are “ready-to–eat” foods and
drinks prepared and sold by vendors and hawkers especially in the street and
other similar public places (FAO, 2007).
Street foods are an extremely heterogeneous
food category, encompassing meals, drinks, and snacks. They also show great
variation in terms of ingredients, methods of retail, processing and
consumption and are sold on the street from "pushcarts or baskets or
balance poles, or from stalls or shops having fewer than four permanent
walls" (FAO, 2007).
Nigeria had a history
of developed supermarket industry until social and economic changes in early
1980s which has diminished the country’s middle class significantly, since then
most Nigerians shop at traditional open-air markets or purchases their goods
from traders and street vendors (Nzeka, 2011). Extensive street-vending of
foods in Nigeria, arises from multiple causes such as deterioration of rural
living conditions, migration to the cities, and accelerated urbanization
leading to enormous urban congestion, long community distances between the
workplace and home, unemployment, lack of cooking knowledge, changes in family
cohesion and a shortage or absence of establishments that serve reasonably priced
food closeto the workplace (Tinker, 2007; Maxwell, 2010). Street-vended food
provide a major source of income for a vast number of persons, particularly
women; a chance for self-employment and the opportunity to develop business
skills with low capital investment; least expensive and most accessible means
of obtaining a nutritionally balanced meal outside the home for many low income
people (Dipeolu et al., 2007; WHO, 2012).
Despite the economic and nutritional
benefits of street foods, the consumption of these roadside foods has been
suggested to potentially increase the risk of food borne diseases as street
foods are readily contaminated from different sources. In fact, street foods
have often been associated with travellers’ diarrhoea and other food borne
diseases (Tambekaret al., 2008).
Studies have revealed the frequent
contamination of street food in many developing countries including Nigeria.
Studies by Rath and Patra, (2012), Suneethaet al.(2011), and Arijitet
al.(2010) have reveal high
loads of bacterial pathogens on popular street foods in different part of
India.
In Africa, Mensahet al.(2012) reported the presence of Bacillus
cereus, Staphylococcus aureus, Shigellasonnei, Escherichia coli, and Salmonella
arizonaeonfrom different foods sold on streets of Accra. El-Shenawyet
al.(2011) reported the
contamination of Street-vended ready-to-eat food sold in Egypt, with Listeria
species which include Listeria monocytogenes and Listeria
innocua. Nyenjeet al.(2012) investigated the microbiological quality
of ready to eat foods sold in Alice, South Africa and reported the
contamination of these foods by Listeria spp., Enterobacter spp.,
Aeromonash ydrophila, Klebsiella oxytoca, Proteus mirabilis,
Staphylococcus aureus and Pseudomonas luteola.
Study from Nigeria on the microbial safety
of locally made drinks such as Kunu-zaki, Pito, Soy milk, and Zobo vended on
highways in Onitsha-Owerri, South east, Nigeria, revealed the contamination of
these drinks by pathogens which include; Salmonella spp., S. aureus, E. coli, B. cereus, Shigella spp., Enterococci, A.
nigerand Pseudomonas (Oranusi and Braide, 2012). Other researchers
including Ossaiet al.(2012), Falola et
al. (2011) and Mbah et
al. (2012) have reported contamination of locally drinks by pathogens in
different parts of Nigeria.
Locally produced drinks
are fast becoming the choice of Nigeria populace because of their low cost,
health and nutritional benefits. These drinks are however not produced
aseptically, leading to contamination and resulting in food poisoning.
1.3 Justification of Study
Locally produced drinks are supposed to
be safe and free of microorganism. Presence of any type of microorganism in
locally produced drinks poses a health challenge to human, community and the
nation at large. The fact that aseptic techniques are not employed in the
production of local drinks and the consequent contamination of these drinks
poses a serious public health challenge. This study will therefore establish
the microbial load of different locally produced drinks in and around Ilorin.
This will identify the microbiological quality of the drinks and the risk of
contamination.
The microbiological assessment of
locally produced drinks in Ilorin will serve as an eye opener to the producer
and consumers of local drinks on the need to employ aseptic measure in the
production and storage of the drinks. The various microorganism types present
in these local drinks is as a result of poor handling and low sanitation levels
that leads to their contamination.
1.4
Aims and Objectives of Study
1.4.1
Aim of the study
The aim of this study was to determine
the physical and microbiological investigation of some local beverage drinks in
Ilorin metropolis, Kwara State.
1.4.3
Specific
Objectives of the study
The specific objectives of this study
were;
a.
To determine the
physical characteristics of locally made drinks in Ilorin metropolis.
b.
To determine the microbial
content in some locally made drinks in Ilorin metropolis.
c.
To isolate pathogenic
bacteria and fungi from some locally made drinks in Ilorin metropolis.
1.5 Research Hypothesis (Null)
There are no microorganisms in locally
produced drinks in Ilorin metropolis.
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