Bacteriological And Nutritional Analysis Of Groundnut Cake Sold In An Open Market In Samaru, Zaria-Kaduna State
Oko, J.O., Abriba, C., Audu, J.A., Kutman, N.A., Okeh, Q.,
Keywords: Bacteriology, Groundnut cake, ‘Kuli kuli’ Microbial load, Nutrition,’Oko’, Proximate analysis
Abstract: Bacteriological and nutritional analysis of groundnut cake powder sold in open market at Samaru-Zaria was studied. The samples collected from four zones of the study area were analysed for possible microbiological contamination and its nutritional quality. The results indicated a microbial load of 1.93 x 105 cfu/g and 1.94 x 105 cfu/g for zones A and B respectively, 1.01 x 105 cfu/g for zone C and 2.37 x 105 cfu/g for zone D. The bacterial isolates found to be associated with the groundnut cake powder in this study included Klebsiella oxytoca, Staphylococcus aureus, Bacillus cereus, E. coli, P. aeruginosa and Streptococcus feacalis. The nutrients content of the sample included carbohydrates 55.15%, moisture 12.65%, lipid 15.40%, protein 12.60%, ash 3.95% and crude fibre 0.25%. Groundnut cake sold in the study area is highly contaminated with bacteria except for samples from zone C which is within the Food and Drugs Agency (FDA) recommendation of 1.0 x 105cfu/ml as allowable microbial contamination for food. The high level of microbial contamination is a serious cause for concern as it may trigger epidemics. However, the product is highly nutritious.
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