Microbiological Evalation Of “Kunun Zaki” And “Zoborodo” Drink (Beverages) Locally Produced And Sold In A Polytechnic Community In Nigeria

  • JA Ayo Dept. of Food Science and Technology, The Federal Polytechnic, Bauchi
  • H Umianze Dept. of Food Science and Technology, The Federal Polytechnic, Bauchi
  • T Gaffa Dept. of Food Science and Technology, The Federal Polytechnic, Bauchi
Keywords: Microbiological, Evaluation, “Kunun-zaki”, “Zoborodo”, Beverages, Polytechnic

Abstract

Samples of “ kunun zaki'' , and “zoborodo” drink produced and sold in the polytechnic community were collected as packed in sachets from the two main centers – hostel (recreation center) and the library, on weekly basis for five consecutive weeks. The microbial load was evaluated and the microorganism isolated and identified. The mean total count, staphylococcus and coliform range from 8.4 X 101 to 1.11 X 105, 1.30 X 101 to 1.08 X 103 and 1.0 X 101 to 6.70 X 102 cfu cm-3, respectively, for the two beverages. Organism isolated and are common to the two beverages include: - Enterbobacter, Shigella, Escharichia Coli, Klebsilla, Micrococcus and Staphylococcus while proteous, leuconostoc, Bacillus and citrobacter are peculiar to “kunun zaki”.
Key words:- Microbiological, Evaluation, “Kunun-zaki”, “Zoborodo”, Beverages, Polytechnic.
Nigerian Food Journal Vol.22 2004: 119-126
Published
2005-05-09
Section
Articles

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