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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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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).
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT COMING SOON ... Continue reading---
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 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 appreciat ... 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 ... 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 significant ... 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 metro ... 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 J ... Continue reading---
