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THE PHYSICAL AND MICROBIOLOGICAL INVESTIGATION OF SOME LOCAL BEVERAGE DRINKS
[A CASE STUDY OF ILORIN METROPOLIS, KWARA STATE] -
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- Contributor: mr-chris
- engagements: 373
- Case No: 725800pw
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT COMING SOON
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APPENDIX A - [ Total Page(s): 1 ]APPENDIX I ... Continue Reading
APPENDIX C - [ Total Page(s): 1 ]APPENDIX III ... Continue Reading
APPENDIX B - [ Total Page(s): 1 ]APPENDIX II ... Continue Reading
APPENDIX D - [ Total Page(s): 1 ]APPENDIX IV ... Continue Reading
APPENDIX E - [ Total Page(s): 1 ]APPENDIX V ... Continue Reading
APPENDIX F - [ Total Page(s): 1 ]APPENDIX VI ... Continue Reading
APPENDIX G - [ Total Page(s): 1 ]APPENDIX VII ... Continue Reading
CHAPTER ONE - [ Total Page(s): 2 ]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 List ... Continue Reading
CHAPTER TWO - [ Total Page(s): 5 ]CHAPTER TWO2.0 LITERATURE REVIEW2.1 Overview of the Production of Locally Made Drinks in Ilorin The body system needs food as an essential resource for maintenance and functioning of various body systems. Locally produced drinks are nutritional drinks produced and consumed by many families and residents of Ilorin, Kwara State.As previously mentioned, locally produced drinks in Nigeria include Zobo, Kunu, Pito, Soy milk e.t.c. Many ethnic groups in Nigeria are still known to appreciate their drinks despite the influx of sugar filled and nutrition stripped foreign drinks because of t ... Continue Reading
CHAPTER THREE - [ Total Page(s): 7 ]CHAPTER THREE3.0 MATERIALS AND METHOD3.1 Study AreaThe Kwara State is located in the North-Central geopolitical region of Nigeria on latitude 80 24’ and 80 36’ North and longitude 40 10’ and 40 36’ East of the Greenwich Meridian with an elevation of 290m above sea level. It has a total area of 36,825 km2 with a total population of 2,371,089 (population.gov.ng). It is bounded to the west by Republic of Benin; to the north by Niger State, to the east by Kogi State and to the south by Ekiti, Oyo and Osun State. However, Ilorin has about 814,192 inhabitants ... Continue Reading
CHAPTER FOUR - [ Total Page(s): 8 ]CHAPTER FOUR4.0 RESULTSSuperscripts a and b show that the values are significantly different while all the values bearing the same letter shows no significant different statistically. The pH of Kunu-Zaki for Kwara Central was 6.24 ± 0.05, Kwara South was 6.18 ± 0.03and Kwara North was 6.22 ± 0.12respectively. When pH of the three zones were compared with respect to Kunu-zaki, there were no significant different (p>0.05). With respect to zobo, the three locations were not significantly different from one another. Also, the pH of Soy milk for Kwara Central was 6.23 ± 0.05, Kwara ... Continue Reading
CHAPTER FIVE - [ Total Page(s): 2 ]The presence of Candida spp. in the food sample is not surprising as they disperse in the form of spores which is abundant in the environment and can be introduce through dust and soil (Apinis, 2003). Their presence in these beverage drinks is of serious public health concern as this fungi have all been implicated with the production of mycotoxin (Makun et al., 2009). 5.1 ConclusionThis study examined the physical, chemical and microbiological quality of locally made drinks in Ilorin metropolis. Therefore based on the findings from this study, it was concluded that;1. There was no ... Continue Reading
REFRENCES - [ Total Page(s): 3 ]REFERENCESAdams, M.R. and Moss, M.O. (2008) Bacterial Agents of Foodborne Illness In Food Microbiology Third Edition. The Royal Society of Chemistry, Cambridge, UK. Pp.182 -269. Adebayo, A. and Idowu, C. (2013) Mycotoxins in Food in West Africa. Journal of Biotechnology,2(2):12–16. Adebayo, G.B., Otunola, G.A. and Ajao, T.A. (2010) Physicochemical, microbiological and sensory characteristics of Kunu prepared from millet, maize and guinea corn and stored at selected temperatures.Advanced Journal of Food Science Technology,2(1): 41-46. Adebayo-Tayo, B.C., Adegoke A.A., and Akinjogunla, O. ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT COMING SOON
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