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ABSTRACT
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Investigation was carried out on the Bacteriological quality of Garri and Akpu purchased from Sabo market and Abubakar gumi (central market) using Standard Microbiological Method.The result of the assessment showed that Garri from Sabo market had higher bacterial count of (1.18 x 105 cfu/g) compared to Abubakar gumi Central market(1.34×104 cfu/g) while Akpu in sabo market had higher bacterial count of (2.09 x 105 cfu/g) compared to Abubakar gumi Central market (9.02 x 104 cfu/g).
The types of bacterial isolated from the two markets were staphylococcus species, Escherichia coli and Bacillus species.In Sabo market Garri had the highest percentage occurance of staphylococcus species (50%) compared to Akpu(40%) this was followed by Escherichia coli (50%) which had similar percentage occurance in the both samples while Bacillus species had the least occurance of( 10%) in Akpu and non was detected in Garri.
In Abubakar gumi (Central market) Garri had the highest percentage occurance of Staphylococcus species (50%)compared to Akpu( 30%) followed by Escherichia coli (50%) compared to Akpu (40%) and the least occurance was bacillus species (30%) from akpu and non from Garri.
Based on the high bacterial load and frequent occurance, it was recommended that handling garri with bare hands as well as displaying it in bowl and buckets in the market during sales should be avoided to prevent contamination while akpu handlers should make sure their hand is thoroughly washed before preparation
TABLE OF CONTENT
Content
Title Page
Declaration
Approval page
Dedication
Acknowledgement
Table of content
Abstract
CHAPTER ONE
INTRODUCTION
1.0 Introduction
1.1 Aim
1.2 Objective
CHAPTER TWO
2.0 Literature Reviews
2.1 Requirement for the Growth of Cassava
2.2 Production of Cassava in Nigeria
2.3 Medicinal Uses of Cassava
2.4 Toxicity
2.5 Harvesting
CHAPTER THREE
MATERIALS AND METHOD
3.0 Sample Collection and Handling
3.1 Serial Dilution of Samples
3.2 Determination of Total Viable Count
3.3 Media Preparation
3.4 Biochemical Characterization and Identification
of Isolates
3.5 Coagulase test
3.6 Catalese Test
3.7 Citrate Utilization Test
CHAPTER FOUR
4.1 total viable (colony) count of bacteria in Garri and Akpu
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
Reference
Appendix
CHAPTER ONE
INTRODUCTION
1.0 INTRODUCTION
Garri is made from peeled, washed grated and fermented, fresh cassava roots (Ernesto, 2012). It is the most popular fermented product in Africa (Oluwole, 2011) it is consumed by millions of people in west Africa where it forms the major part of their diet. In Nigeria, its acceptability cuts across the various ethnic and socio-economic classes, making it the commonest food among the rich and poor (Edem, 2014).
Garri is stored and marketed in a ready to eat form and prepared into stiff paste or dough like called “Eba” usually prepared by adding the granules into hot water and stirred to make a paste of varied consistency. Eba can be consumed with local soups or stews of various types of chewing or swallowing in morsel (Asegbeloyin, 2007).
Garri can also be deliciously consumed directly (without cooking) with ground nut, smoked fish, coconut, cowpea been pudding (moi-moi), peanut bars (kuli-kuli) or taken as a fast food when soaked in cold water (Ogugbue, 2011). It is sometimes taken with beverages mixed with cold water or warm water with salt or sugar depending on the choice of the individual (Pitt, 2013).
In nigeria, the sales and distribution of garri in local markets is by displaying the products in open buckets, bowls and mats at points of sales and the use of bare hands and all sort of measuring cups and tins during handling and sales. These unhygienic practices, may lead to microbial contamination due to deposition of bioaerosols on exposed products (Amad, and Adebola, 2008).
There are many factors that could result to food contamination. Tricket (1992) listed his own sources of contamination. According to him, the larger the surface area of the food exposed, the higher the load of micro-organism, as well as the greater availability of oxygen for the metabolic activities of aerosol organism.
Microorganism associated with food exposed to environment are Salmonella typhi which was incriminated in Salmonella food poisoning outbreak in Germany and great Britain in 1998 and 1971 respectively (Tietjen and Fung, 1980). Shigella flaxner associated with food contaminated with feacal materials. Others includes Bacillus cerus, Pseudomonas spp., Clostridium spp., Klebsiella spp., and S. aureus (Ijebadeniyi, 2007).
In Nigeria, it has becomes a common practice to eat garri raw or as snacks especially among students who resort to it as faster alternative to preparation of cooked food, without considering the bacteriological implication.
Garri is a popular food in Nigeria derived from the fermentation of mash obtained from the enlarged rook of the Cassava plant, Manihot esculenta, (Okafor et al, 1999).
The fufu also called “Akpu” in ibo is a meal of soaked fermented cassava roots widely consumed in the southeastern parts of the country (Iwuoha and Eke, 1996; Sobowale et al., 2017).
Several workers have studied the microbiology of cassava fermentation for fufu “Akpu” production (Sobowale et al., 2007). These previous works have concentrated on the microorganisms associated with cassava fermentation for fufu “Akpu” production with the aim of optimizing the microbial processes and improving the organoleptic appeal of the food.
However, much has not been done on the aspect of bacteriological quality of Fufu “Akpu” and Garri from the public health point of view. Hence this work was aimed to ascertain the bacteria associated with cassava based foods (Akpu and Garri) within selected market within Kaduna metropolis.
1.1 AIM
The aim was to carry out the bacteriological assessment of Garri and Akpu obtained from selected markets within Kaduna metropolis.
1.2 OBJECTIVE
The objectives were to
Determine the bacterial load present in samples of Garri and Akpu obtained from Sabo and Abubakar gumi(Central market).
Isolate and identify the bacteria present in the food samples
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