INVESTIGATION OF BACTERIAL LOAD ON COOKED CASSAVA SOLD WITHIN IGABI LOCAL GOVERNMENT IN KADUNA STATE

INVESTIGATION OF BACTERIAL LOAD ON COOKED CASSAVA SOLD WITHIN IGABI LOCAL GOVERNMENT IN KADUNA STATE

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ABSTRACT

20 samples of cooked cassava purchased from one Dattawa market Maraban Jos market Kwanan Farakwai market Zangon Aya market selected area in Igabi local government area of Kaduna state was analysed for bacterial load. Using pour plate and streak meths of isolation. The shape of the bacteria observed by gram staining are cocci and staphylococci. The following are bacteria count; Dattawa market (13.0 x 10-5 to 22.0 x 10-5), Maraban Jos (15.0 x 10-5 to 21.0 x 10-5), Kwanan farakwai (9.5 x 10-5 to 12.0 x 10-5) and Zango Aya market (6.6 x 10-5 to 14.0 x 10-5) respectively. The highest bacteria count was from Dattawa market and lowest was from Zango Aya market. Cassava grown in areas that are contaminated or not contaminated, it should be properly handled and processed hygienically to obtain hygienic products there after.      


CHAPTER ONE

INTRODUCTION

1.0     GENERAL SCOPE

Cassava (Manihot Esculenta crantz) is a perennial plant that belongs to the family euphorbia cede. Its large starchy sweet flavor, tuberous root are a consumed as vegetable. Cassava crop is grown through out the tropical areas of Africa (Adenja et al, 2005). In many African countries; the crop is grown by the native people as a staple food. Cassava crop requires minimal fertilizers, pesticides and water. (Charles et al, 2004). Cassava can be harvested any time from 8-24 months after planting, it can be left in the ground as a safe guard against unexpected food shortage (Montagnac et al, 2009). Cassava is a root vegetable widely consumed in developing countries. It provides some important nutrients and starch, which may have health benefits (Charles et al, 2004). Cassava processing is expanding at the expense of other crops due to its relatively lower demand for inputs labour and nature. And more so, due to the encouragement and agitation by the federal government of Nigeria for export purpose as a source of revenue for the country (okogbeniny et al, 2012).

Nigeria has been recognized as the largest producers of the crop in west Africa (nweke, 2000) cassava root is normally processed before consumption as a means of detoxification, preservation and modification and there are various cassava product which include “Gari, Fufu and otherwise known as Akpu and Lafun” (Hudson et al, 2003).

Traditional, cassava is processed before consumption. Processing is necessary for several reasons. First it serves as means of removing or reducing the potentially toxic cyanogenic glucosides present in fresh cassava.

Second, it serves as a means of preservation. Third, processing yields products that have different characteristics which creates variety in cassava diets.

1.1     AIMS AND OBJECTIVES

Ø To investigate the microbial load (bacteria) in the cooked and hawked cassava sold within Igabi Local Government

Ø To educate consumer about the effect of such microbes to health.

Ø Suggest more hygienic way of processing such hawked cassava product.


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