- The Complete Research Material is averagely 52 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦6,000
Get the complete project »
ABSTRACT
Nunu is Nigerian locally fermented milk product commonly prepared by Hausa/Fulani cattle rearers. It’s mostly available in the Northern part of Nigeria. It’s production and consumption derives food security and economic benefits to the rural people in the region. However, the process characteristics results in products which are not appealing to many people. Lactic acid bacteria are mostly associated with the production of fermented milk products. They play key role in producing desirable flavour, aroma and good physical appearance in fermented milk products. Isolation and identification of LAB from nunu of spontaneous fermentation was carried out and labeled LAB 1-LAB 4. An assessement of the organoleptic property, pH, shelf-life and overall acceptability was determined. After 24 hours of fermentation, a general decrease in pH was observed. The pH ranged between 5.58 - 6.29. Nunu samples fermented with mixed starter culture, LAB 1+2, had the best sensory evaluation described as ; fermented, sour, characteristic of the nunu, pleasant, soft, smooth, semi- solid, viscous and with the highest overall acceptability of 7 on the hedonic scale. While nunu fermented with Lab3 and Lab 2+3 had a sensory evaluation of being umami, milk, rough, not pleasant aroma and gritty with an overall acceptability of 2 on the hedonic scale. The nunu sample produced stored in refrigerator had a shelf-life of 6 days while the sample stored at room temperature (28±2oC ) had a shelf-life of 3 days.
CHAPTER ONE
1.0 INTRODUCTION
Nunu is a spontaneously fermented milk (yoghurt-like) product in Nigeria and other parts of West Africa including Ghana and Burkina Faso. Unlike other African fermented milk products where milk of goats, sheep, and camels is used, Nunu is solely prepared from cow milk. The traditional processing of Nunu involves collecting fresh cow milk into containers and then allowing it to ferment for a day or two days at ambient temperature. Nunu is yoghurt-like in taste (a sharp acid taste) and it can be taken alone or with Fura (Owusu-Kwarteng et al., 2012; Akabanda et al., 2013). Like many other spontaneously fermented foods in Africa, the production of Nunu is largely home-based and the fermentation is spontaneous. Thus, starter cultures are not available, but old stocks of previous ferments and fermentation containers are used to initiate fermentation in new batches. The dependence on such undefined and diverse microbial consortium during Nunu fermentation may result in product of variable quality and stability.
Currently, there is no information on the use of starter cultures for Nunu fermentation. However, few investigations have been carried out on the microbiology of Ghanaian traditionally fermented milk products (Obodai and Dodd,2006; Akabanda et al., 2010). The predominant microorganisms isolated from this traditionally fermented milk should be developed into starter cultures that could be used to produce fermented milk products of consistent quality and consumer acceptability. Thus, it should be possible to improve the quality and consumer acceptability of Nunu through controlled fermentation using starter culture.
The culture should, however, be well-defined. Such starter cultures must be developed with a clear understanding of the ecology of the microbial species associated with the desirable traditional fermentation process, and their contributions to the products safety and quality are determined. The first stage in designing such starter culture(s) is to characterize and identify the technologically important microorganisms associated with the traditional fermentation of the product and then to test the use of the identified organisms in fermentation trials.
The objective of the present study was therefore to evaluate the technological potential of lactic acid bacteria isolated from spontaneously fermented Nunu in view of their application as starter cultures in Nunu production.
1.1 AIM OF THE STUDY
The present study was undertaken with the aim to investigate and assess microorganism present in ‘Nunu’ produced using pure starter culture.
1.2 OBJECTIVES OF THE STUDY
· To inoculate pure starter culture into freshly prepared ‘Nunu’.
· To isolate and enumerate Lactic Acid Bacteria present in the produced ‘Nunu’.
· To isolate, characterize and enumerate other microorganisms present in the produced ‘Nunu’.
· To make useful recommendations based on my findings.
1.3 SIGNIFICANCE OF THE STUDY
The significance of the research is to assess Lactic acid Bacteria and other microorganisms in ‘Nunu’ (fresh fermented cow milk) produced using pure starter culture based on phenotypic characteristics (morphology and physiology).
More especially this study would serve as a guideline for further research and investigation of the role of fermented foods as physiological agents and at this point, hopefully expose the particular peptides and amino acids responsible for particular physiological roles.
1.4 SCOPE AND LIMITATION
The research work would assess, identify and enumerate LABs to their generic level as identification to specie level is strenuous
You either get what you want or your money back. T&C Apply
You can find more project topics easily, just search
-
SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANAL...
» CHAPTER ONE 1.1 BACKGROUND OF STUDY Over the years the production of cookies of various types has improved with the advancement of new technology in m...Continue Reading »Item Type & Format: Project Material - Ms Word | 72 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
2. BACTERIOLOGICAL AND PHYSICOCHEMICAL QUALITY ASSESSMENT OF PACKAGED AND OTHER DRINKING WATER SOURCES IN ZARIA, KADUNA STATE, NIGERIA
» ABSTRACT Continuous increase in the sale and indiscriminate consumption of packaged drinking water and untreated water types such as borehole and well...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
3. COMPARATIVE TOXICITY OF CRUDE OIL AND KEROSENE ON THE GROWTH OF NITRIFYING BACTERIA ISOLATED FROM SOIL
» ABSTRACTCrude oil and kerosene have useful applications in the society and are, therefore, used as sources of income and energy. However, the spills a...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
4. DETERMINATION OF THE MICROBIAL LOAD ON SPOILT EGUSI
» ABSTRACTFruit juices are very nutritive, invigorating and non alcoholic beverage, which is very well liked throughout the world. Juice may be squeezed...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
5. ONION IS ASSOCIATED WITH MICRO-ORGANISMS WHICH ARE CAPABLE OF CAUSING SPOILAGE.
» ABSTRACT Onion is associated with micro organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
6. PHYTOCHEMICAL SCREENING AND ANTIMICROBIAL SCREENING OF ANCHOMANES DIFFORMIS LEAVES EXTRACT
» CHAPTER ONE 1.0 INTRODUCTION The ultimate aim of scientific investigation about plants is to make active ingredients which are very useful in producti...Continue Reading »Item Type & Format: Project Material - Ms Word | 65 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
7. MOSQUITO SURVEY THROUGH LARVAL SAMPLING AND OVITRAPPING IN PARTS OF ASABA, DELTA STATE, SOUTHWESTERN NIGERIA.
» ABSTRACT A survey of the mosquito fauna of Asaba, the Delta State capital of Southwestern Nigeria was undertaken between January and March 2009. The m...Continue Reading »Item Type & Format: Project Material - Ms Word | 109 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
8. BACTERIA ASSOCIATED WITH URINARY TRACT INFECTION IN PREGNANT WOMEN AND THEIR ANTIBIOTIC SUSCEPTIBILITY
» ABSTRACTUrine Sample from pregnant women were analysed for bacteriuria. The result of irinalysis reveals the appearance –yellow and Cloudy, pH 6.0, ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
9. FUNGAL COLONIZATION ON HUMAN BODY SURFACES
» ABSTRACT The samples of male and female body surfaces in Osun State Polytechnic Iree were collected for culturing analysis. Two fungi were isolated an...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
10. ASSESS NEWCASTLE DISEASE VIRUS ANTIBODIES AMONG BIRDS REARED IN ANYIGBA KOGI STATE
» CHAPTER ONE 1.0 INTRODUCTION Newcastle disease (ND) is one of the most important avian viral diseases because of its high economic impact on the poult...Continue Reading »Item Type & Format: Project Material - Ms Word | 32 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT