Ujmr 1 - 1 2016 - 002 PDF
Ujmr 1 - 1 2016 - 002 PDF
Ujmr 1 - 1 2016 - 002 PDF
Abstract
A study on the microbiological and nutritional composition of soybean cake (Awara) and camel-
milk cheese (Chukwui) vended in Kano metropolis was carried out between September 2014
and March 2015. Two hundred samples were subjected to microbiological evaluation using
standard procedures. Selective media were used to isolate some specific pathogens, and
antibiotic sensitivity profiles of the isolates were determined using the disc-diffusion method.
Proximate analyses were also carried out on 50 representative samples using the Official
Methods of Analysis of the AOAC. Results obtained indicated that soybean cake had mean
aerobic mesophilic bacterial count of 1.37×10 3 cfu/g, mean fungal count of 2.37×10 4 cfu/g and
mean coliform count of 17.65 cells/g compared to camel-milk cheese which had higher aerobic
mesophilic bacterial count of 4.50×10 4 cfu/g, mean fungal count of 5.93×104 cfu/g and mean
coliform count of 42.70 cells/g. Pathogenic bacteria isolated from the samples include
Escherichia coli 13(50.00%), Staphylococcus aureus 8(30.77%) and Salmonella typhi
5(19.23%). S. aureus exhibited the highest antibiotic resistance compared to the other pathogens
isolated. Proximate analysis revealed that soybean cake had higher mean percentages for
moisture, protein, fat, fibre and ash than Camel-milk cheese. The isolation of some pathogenic
agents from these snacks point to a potentially negative implication on public health, this
suggests the need for more hygienic vigilance in the preparation and handling of these snacks.
Key words: Awara, Camel-Milk Cheese, Chukwui, Kano, proximate analysis, Soybean Cake.
Food Item N Aerobic Mesophilic count Fungal count (cfu/g) Coliform count (cells/g
(cfu/g)
Soybean cake 100 1.37×103±2.59a 2.37×104±2.20a 17.65±0.57a
Camel-Milk cheese 100 4.50×104±2.59b 5.93×10 ±1.964 a
42.70±0.27b
p<0.05 *Means with common superscript alphabet letters are not significantly different from each other within the same columns .
Key: N= Number of samples analyzed
A total of 13(50.00%) E. coli isolates were camel-milk cheese. Moreover, eight S. aureus
found in both samples, seven were from (30.77%) isolates were found, five from
soybean cake and six were from camel-milk soybean cake and three from camel-milk
cheese. Whereas five Salmonella (19.23%) cheese (Table 2).
spp. isolates were recorded, four of these
were from soybean cake while one was from
Table 2: Occurrence of the Pathogenic Bacteria Isolated from Soybean Cake and Camel-milk
Cheese Samples from Kano Metropolis.
Type of sample E. coli % Occurrence S. typhi % Occurrence S. aureus % Occurrence
SBC 26.92 15.38 19.23
CMC 23.08 3.85 11.54
Total 50.00 19.23 30.77
Key: SBC = soybean cake, CMC = camel-milk cheese
The frequency of isolation for E. coli in this of handling and a lower sample size may
work was 50%. Zumbes et al., (2014) explain the higher rate of isolation in the
recorded a frequency of isolation of 40% (20 latter work. S. aureus on the other hand was
samples) for E. coli from the six food types isolated with a frequency of 30.77% from
they investigated which includes soybean the samples examined in this work, which
cake. Zumbes et al., (2014) examined an was higher than what was obtained by
assortment of ready- to-eat food items. Adeleke et al., (2014). Adeleke et al., (2014)
Falegan (2014) reported a lower rate of studied a lower sample size (30). But
occurrence of 25% (5 isolates) for E. coli in nonetheless, this suggests a contamination
local soybean cake in Ado-Ekiti, Ekiti State. brought about by a compromised hygienic
A higher or lower rate of isolation could be standard.
due to differences in handling practices Two isolates of S. aureus species were
among vendors, for example the use of resistant. The first was resistant to
contaminated equipment or careless attitude Erythromycin (and it was isolated from
toward hand washing (Kawo and camel-milk cheese) while the other was
Abdulmumin, 2009). This might equally resistant to Amoxicillin (and it was isolated
explain a high rate of isolation for from soybean cake). One E. coli isolate was
Salmonella spp. It is possible that microbial resistant to Gentamycin (and it came from
load increases in the stages between soybean cake). Eight isolates among the three
production and hawking (Ogbolu et al., different bacterial species were within an
2014). The number of Salmonella spp. intermediate zone of inhibition for some
positive samples from this work accounted antibiotics. All the other isolates obtained
for 19.23% of the total number of pathogens from soybean cake and camel-milk cheese
isolated. Falegan (2014) recorded the rate of samples were found to be sensitive to all the
occurrence of 60% for Salmonella spp. from antibiotic discs used (Table 3).
20 samples of soybean cake. Poor condition
Table 3: Antibiotic Sensitivity Test for the Bacterial Isolates from Soybean Cake and Camel-Milk
Cheese Samples from Kano Metropolis.
S/No Name of Isolate Resistance Intermediate
1 E. coli CN AM, SXT,
2 S. typhi E AM, SXT, NA
3 S. aureus CN
4 S. aureus AM CN
Key: E= Erythromycin, AM= Amoxicillin, CN= Gentamycin, SXT= Septrin, NA= Nalidixic
Acid, CPX= Ciprofloxacin, S=Streptomycin, AU= Augmentin
Result of the proximate analysis showed that (p<0.05) in mean composition between
soybean cake had mean moisture content of soybean cake and Camel-milk cheese. Nazim
23.18%, mean crude protein (CP) of 35.58%, et al., (2013) recorded higher values of
mean fat of 28.42%, mean crude fiber of 65.43% for moisture and 3.52% for ash, a
2.32% and mean ash content of 2.49% (Table lower value of 3.21% for fat and 20.38% for
4). Camel-Milk cheese being a dry product protein from soybean cake. Differences in
had mean moisture content of 4.85%, mean composition between various ready-to-eat
crude protein (CP) of 18.34%, mean fat of food samples could be due to differences in
18.95%, and mean ash content of 0.97% products or processing methods used (Sanni
(Table 4). There was a significant difference et al., 1999).
Table 4: Mean Proximate Compositions of Soybean Cake and Camel-Milk Cheese from Kano
Metropolis.
Sample Mean % Mean % Mean % Cp Mean % Cf Mean % Fat
Ash Moisture
Soybean cake 2.49a±0.15 23.18a±0.78 35.58a±0.35 2.32±0.25 28.42a±0.51
Camel-Milk cheese 0.97b±0.04 4.85b±0.32 18.34b±0.18 18.95b±4.02
p<0.05 *Means with different superscript alphabet letters are significantly different from each other within the same
columns, degrees of freedom is 8.
Key: Cp= Crude protein, Cf= Crude fiber,
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UMYU Journal of Microbiology Research
UJMR, Volume 1 Number 1 December, 2016 ISSN: 2616 - 0668
RECOMMENDATIONS foods. Finally, as data from the proximate
There is the need for food/snack vendors to analysis had proven the high nutritive quality
apply basic food hygienic practices to of soybean cake, the public should patronize
minimize the introduction of coliforms and it more since it is more readily available in
other pathogens while selling these snack our community than animal protein.
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UMYU Journal of Microbiology Research