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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 TWO
2.0 LITERATURE REVIEW
2.1 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 the high level of nutrients in their drinks. The effect of storage on each drink varies and the time lag during which the drinks lose their nutritional properties vary, hence there is need to know the more appropriate method of storage, whether ambient or refrigerated, to reduce the incidence of certain diseases.
2.1.1 Pito Drink
Pitois a traditional non alcoholic beverage brewed and drunk by people in the West African sub-region (Demuyakor and Ohta, 2008; Sanni, 2013). It is golden yellow to dark brown in colour with taste varying from slightly sweet to very sour. It contains lactic acid, sugars, amino acids, 2-3% alcohol and some vitamins and proteins (Bansa, 2010). Brewing of Pito involves steeping of sorghum grains, germination, drying, milling, wort extraction and fermentation (Demuyakor and Ohta, 2008).
Fermentation of DagartiPitois done by inoculation of the wort using dried yeast cells (dambila) from a previous brew or by using a portion of the previous brew as inoculums (Sefa-Dedeh and Asante, 2007; Demuyakor and Ohta, 2008). The use of Dambila (or backslopping) as starter for fermentations in the Pitobrewing process does not necessarily ensure consistent product quality since it is a mixture of different strains (Sefa-Dedeh et al, 2009). It has been established that Dambila is a top fermenting strain while those trapped within the woven belt are bottom fermenting. The use of starter cultures could improve the quality and predictability of the alcoholic fermentation process. The fermentation time, production of flavors, visual appearance, texture and other attributes that could help assure product quality and consistency would also be more predictable with the use of known starter cultures (Demuyakor and Ohta, 2008; Bansah, 2010).
Yeast (Saccharomycescerevisiae) and Lactic acid bacteria (LAB) have been identified as the predominant microorganisms in African opaque beers (Demuyakor and Ohta, 2008; Sefa-Dedehet al., 2009; Glover et al., 2010). They are involved in the spontaneous acidification of dolo and Pinto wort, with a genetic diversity at strains level (Sawadogo- Lingani et al., 2007). Studies on identification of the fermenting microorganisms and characterization of the Pitoproduction processes have been reported (Bansah, 2010) as well as its microbiological safety. The fermenting microorganisms are known to be able to produce a wide range of compounds which contribute to the taste, flavour, colour, texture, consistency, quality and safety of the product (Ayad et al., 2013). This study compared the fermentation profile of single and mixed yeast cultures used in wort fermentation during Pitoproduction.
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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 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-Shenaw ... 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---
