Comparative Study on the Bacteriological Quality of Kunun-Aya Sold in Wukari, Nigeria

Ogodo, Alloysius Chibuike; Agwaranze, Dawn Ify; Nwaneri, Chioma Blessing; Yakubu, Michael Nosano; Hussaini, Zakariya Jibril

doi:10.20431/2454-9428.0401004

Cited by 2 publications

(4 citation statements)

References 16 publications

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“…The THB count from all three vendors ranged from 1.4 to 9.5×10 7 cfu/ml (7.15 to 7.98 log10cfu/ml). The values in this study are comparable with the 1.3 to 2.2×10 7 cfu/ml reported by Ogodo et al (2018) in tiger nut milk (Kunun-Aya) sold in Wukari, Taraba State, Nigeria. The values were, however, higher than the range of 1.04×10 2 to 1.59×10 6 cfu/ml reported by several authors (Ikpoh et al, 2013;Musa and Hamza, 2013;Adesakin and Obiekezie, 2020;Ire et al, 2020;Ntukidem et al, 2020;Okwelle, 2020;Victor-Aduloju et al, 2020;Olofu et al, 2021;Ejimofor et al, 2023) but lower than the 1.35×10 9 to 2.8×10 10 cfu/ml (Eke-Ejiofor and Awaji, 2018;Maduka et al, 2022).…”

Section: Microbial Countssupporting

confidence: 89%

“…The recorded values in this study are within the range of 1.2 to 7.0×10 4 and 4.0 to 8.0×10 4 cfu/ml reported by Adesakin and Obiekezie. (2020) and Ogodo et al (2018), respectively in tiger nut samples sold at Keffi, Nasarawa State and Wukari, Taraba State. The values were, however, lower than the range of 1.44 to 2.61×10 5 cfu/ml reported by Okwelle.…”

Section: Microbial Countsmentioning

confidence: 98%

“…( 2015), the complete absence of harmful bacteria such as Escherichia coli and Staphylococcus aureus is necessary to meet the required official level for microbiological contamination of beverages or sorrel drinks. Staphylococcus aureus has been implicated in food borne intoxication and septic arthritis in humans (Taiwo et al, 2017) while a strain of E. coli [enterohemorrhagic E. coli (EHEC)] causes haemorrhagic diarrhea which can result to serious health conditions as kidney failure and even death (Ogodo et al, 2018). These organisms as well as other pathogenic bacterial species and strains have been reported previously by several authors in tiger nut milk and in high number (Ikpoh et al, 2013;Ogodo et al, 2018;Adesakin and Obiekezie, 2020;Okwelle, 2020).…”

Section: Eruteya Et Al Fjsmentioning

confidence: 99%

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ASSESSMENT OF THE NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF VENDED TIGER NUT (Cyperus esculentus) DRINK IN CHOBA, RIVERS STATE, NIGERIA

Eruteya,

Mmonu,

Jonathan

2024

FJS

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The study was aimed at determining the nutritional and microbiological quality of tiger nut milk (Kunun-aya) sold by three vendors for a three-week period in Choba, Rivers State, Nigeria. Standard methods were employed in determining the proximate, mineral composition, total heterotrophic bacterial counts and presence of Staphylococcus and Escherichia species. Moisture content was consistently highest, ranging from 78.04±2.24 to 87.34±1.24, followed by carbohydrate (7.41±1.88 to 15.14±2.33) and the least was ash (0.11±0.03 to 0.26±0.14). The most abundant of the five minerals was potassium (K) with values ranging from 837.98±15.26 to 931.43±33.30, followed by sodium (Na) with values ranging from 587.39±15.58 to 663.78±34.65 and the least was iron (Fe) with values ranging from 8.50±3.57 to 13.44±3.47. Microbial counts results reveal the following for total heterotrophic bacteria (1.4 to 9.5×107 cfu/ml), Staphylococcus (1.6×103 to 5.5×104 cfu/ml) and Escherichia spp. (0 to 5×103 cfu/ml). The results obtained in this study has revealed the presence of valuable nutrient needed for healthy living as well as high microbial loads and presence of etiologic agents of human infections in vended tiger-nut milk sold in Choba. This underscores the need for the milk to be aseptically prepared to forestall the transmission of pathogenic bacteria to consumers.

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Section: Microbial Countssupporting

confidence: 89%

Section: Microbial Countsmentioning

confidence: 98%

Section: Eruteya Et Al Fjsmentioning

confidence: 99%

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ASSESSMENT OF THE NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF VENDED TIGER NUT (Cyperus esculentus) DRINK IN CHOBA, RIVERS STATE, NIGERIA

Eruteya,

Mmonu,

Jonathan

2024

FJS

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“…It was concluded that there exists a rather high contamination level in home-made tiger nut beverages indicating the need to apply correct and strict hazard analysis and critical control point (HACCP) systems during manufacturing and storage. In Nigeria, many workers [46][47][48][49][50][51][52][53][54][55] have carried out a microbiological analysis on TNM and Aspergillus, Candida, and Saccharomyces were found to be the main fungal isolates, whereas Bacillus, Escherichia and Salmonella were the main bacterial isolates (Table 1). Salmonella can transmit typhoid fever and could occur from the water used for processing.…”

Section: Tiger Nut Milkmentioning

confidence: 99%

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

et al. 2020

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A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage.

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Comparative Study on the Bacteriological Quality of Kunun-Aya Sold in Wukari, Nigeria

Cited by 2 publications

References 16 publications

ASSESSMENT OF THE NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF VENDED TIGER NUT (Cyperus esculentus) DRINK IN CHOBA, RIVERS STATE, NIGERIA

ASSESSMENT OF THE NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF VENDED TIGER NUT (Cyperus esculentus) DRINK IN CHOBA, RIVERS STATE, NIGERIA

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

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