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Yıl 2022, Cilt: 6 Sayı: 2, 100 - 112, 31.12.2022

Ikechukwu Nwiyi Jasper Okoro Godwin Elechı

Öz

Kaynakça

  • Abulude, F.O., Ogunkoya, M. O & Oni, V. A 2006. Mineral Composition, shelf-life and sensory attributes of fortified kunu-zaki beverage. Acta Scientiarum Polonium Technology Alimentarium, 2 (2), 3-6
  • Agulanna F.T. 2020. The Role of Indigenous and Underutilized Crops in The Enhancement of Health and Food Security in Nigeria. Afr. J. Biomed. Res. Vol. 23; 305- 312
  • Amusa, N.A. and Odunbaku, O.A. 2009. Microbiological and nutritional quality of hawked kunun (a sorghum based non-alcoholic beverage) widely consumed in Nigeria. Pak. J. Nutr., 8, 20–25. http://dx.doi.org/10.3923/pjn.2009.20.25
  • AOAC. 2010. Official Methods of Analysis 18th Edition Association of Official Analytical Chemists. Maryland, USA.
  • Ashiru, A.U., Adeyemi, I.A., and Umar, S. 2003. Effects of method of manufacture on the quality Characteristics of Kunu-Zaki, Niger Food Journal 12, 34-40
  • Aspray, T.J. 2017. Calcium: Basic Nutritional Aspects In James F. Collins Edited Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals. Academic Press publications ISBN: 978-0-12-802168-2.
  • Asuquo, N.E., Antai, S.P., and Tiku, D.R. 2017. Microbiological and Nutritional Quality Characteristics of Kunu Drinks Sold in Calabar Metropolis. Adv Biotech & Micro. 7(4): 555719. DOI: 10.19080/AIBM.2017.07.555719.
  • Braide, W., Ukagwu, N., Lugbe, P.B., Akien, A.A., and Adeleye, S. 2018. Chemical Properties and Microbiological Profile of kunu zaki, A Non Alcoholic Beverage. Biomed J Sci &Tech Res 4(1) BJSTR.MS.ID.001001. DOI: 10.26717/BJSTR.2018.04.001001.
  • Bristone, C.O., Ariahu, C.C., Ikya, J.K. and Eke, M.O. 2018. Potentials of Nigerian indigenous food products for addressing nutritional needs of persons in internally displaced persons’ camps (I.D.P. Camps). Academia Journal of Food Research 6(3):041-050, DOI: 10.15413/ajfr.2018.0103.
  • Buchanan, R.L. and Oni, R. 2012. Use of Microbiological indicators for assessing hygiene controls for the manufacture of powdered infant formula J. Food Prot., 75, 989–997
  • Cheesbrough. 2005 District Laboratory Practice in Tropical Countries (part 2). Cambridge University Press, New York, USA, 32: p. 64-68.
  • Delia, G., Kohei, M., Kang'ethe, E., Bonfoh, B., and Roesel, K. 2015. Taking food safety to informal markets. In Kristina Roesel and Delia Grace (eds). Food safety and Informal Markets: Animal products in Sub-saharan African. Taylor and Francis
  • Eke, M.O and Elechi, J.O. 2021. Food Safety and Quality Evaluation of Street Vended Meat Pies Sold in Lafia Metropolis, Nasarawa State, Nigeria. Int. J. Sci. Res. in Biological Sciences, Vol.8, Issue.1, Available online at: www.isroset.org.
  • Elissavet, G. 2019. Food safety management strategies based on acceptable risk and risk acceptance. PhD thesis, Wageningen University, Wageningen, The Netherlands. DOI https://doi.org/10.18174/496132.
  • Fawole, M.O., and Oso, B. A. 2007. Laboratory Manual of Microbiology. Spectrum Books Limited, Ibadan, Nigeria. pp. 253.
  • Food Standards Australia New Zealand (FSANZ). 2001. Guidelines for the microbiological examination of ready-to-eat foods..
  • Food and Agriculture Organization of the United Nations - FAO (2002). The State of Food Insecurity in the World, Rome.
  • Gaffa, T., Jideani, I.A. and Nkama, I. 2002. Nutritional Composition of Different Types of Kunu Produced In Bauchi And Gombe States Of Nigeria, International Journal of Food Properties, 5:2, 351-357, DOI: 10.1081/JFP-120005790
  • Health Protection Agency 2009. Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods. London: Health Protection Agency, November, 2009
  • International Commission on Microbiological Specification for Foods (ICMSF) 1996. Microorganisms in Foods 5 –Characteristics of Microbial Pathogens. 1st ed. Blackie Academic & Professional, London, UK.
  • Ismaiel, A. A., and Papenbrock, J. 2015. Mycotoxins: Producing fungi and mechanisms of phytotoxicity. Agriculture, 5, 493–537
  • Martin, N.H., Trmcic, A., Hsieh, T.H., Boor, K.J. and Wiedmann, M. 2016. The evolving role of coliforms as indicators of unhygienic processing conditions in dairy foods. Front. Microbiol., 7, 1549
  • Nwaiwu, O., Aduba, C.C., Igbokwe, V.C., Sam, C.E., and Ukwuru, U.M. 2020. Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues. Beverages, 6:53 pp1-22 doi:10.3390/beverages6030053
  • Ofudje, E.A., Okon, U.E., Oduleye, O.S., and Williams, O.D. 2016. Proximate, Mineral Contents and Microbial Analysis of Kunu-Zaki A Non-Alcoholic Local Beverage) in Ogun State, Nigeria. Journal of Advances in Biology & Biotechnology 7(1): 1-8, DOI: 10.9734/JABB/2016/26670.
  • Ogueri, N., Chiugo, C.A., Igbokwe, V.C., Sam, C.E., and Ukwuru, M.U., (2020) Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues. Beverages, 6, 53; doi:10.3390/beverages6030053
  • Ohimain, E.I. 2016. Methanol contamination in traditionally fermented alcoholic beverages: The microbial dimension. Springer Plus, 5, 1607
  • Onyemekara, N.N., Nwanebu, F.C., Njoku, M.N., Chinakwe, E.C., Nwogwugwu, N.U., and Mike–Anosike, E. 2018. Microbiological and Proximate Analysis of a Local Food Beverage - Kunu Zaki, Sold in Owerri Municipal. FUTO Journal Series (FUTOJNLS) Vol., 4, Issue-2, pp- 128 - 133
  • Sharma, K. 2009. Manual of Microbiology: Tools and Techniques, 2nd (Edn.)., Ane Books Pvt., Limited, New Delhi, India, p. 405.
  • Sirajo Mohammed Funtua and Balen Dlawar Mirza Agha. 2016. A Review On The Safety And Quality Issues Associated with Traditional Beverages. Annals Food Science and Technology. Vol., 17, Issue 1.
  • Wessling-Resnick, M. 2017. Iron: Basic Nutritional Aspects In James F. Collins Edited Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals. Academic Press publications ISBN: 978-0-12-802168-2.
  • World Health Orgnization (WHO). Food safety fact sheet, 04 June 2019. Available at https://www.who.int/news-room/fact-sheets/detail/food-safety.
  • Yusuf, A.B., Zaharaddin M.K.., Gulumbe, B.H., Danlami, B.M., Basiru, A., Obi, C., Salihu, A.A. 2020. Microbiological Quality Assessment of Fura Da Nono Production in Kebbi State, Nigeria. Equity Journal of Science and Technology, 7(2): 45-48 Zemichael G. 2019. Public health risks related to food safety issues in the food market: a systematic literature review. Environmental Health and Preventive Medicine (2019) 24:68 https://doi.org/10.1186/s12199-019-0825-5.

Evaluation of Food Safety and Nutritional Quality of Indigenous Beverages Vended in Informal Market of Nasarawa State, North Central, Nigeria.

Yıl 2022, Cilt: 6 Sayı: 2, 100 - 112, 31.12.2022

Ikechukwu Nwiyi Jasper Okoro Godwin Elechı

Öz

Food security encompasses increased production, supply and consumption of wholesome food, but poor food quality and safety jeopardizes the entire production, distribution and ultimately consumption. Expanding the food chain to accommodate indigenous species is an important way to enhance overall human health and wellbeing, and improve food security as they form an important part of people’s food intake all over local communities in developing Nations. However, due to poor food safety knowledge and practices, poverty and illiteracy among producers and vendors of indigenous foods, various unsafe and hazardous food safety practices abound that compromise the nutritional quality of the beverages and pose threat to public health, so their safety and quality requires routine scrutiny. This study was carried out to evaluate the Food Safety and Nutritional Quality of Indigenous Beverages Vended in Informal Market of Nasarawa State, North Central, Nigeria. Fifty-five (55) samples of Kunu Zaki, Zobo, Fura de Nono, Kunu Aya, Kunu Gyada were obtained from street hawkers randomly from various open markets within the metropolis. The beverages were analysed for proximate, physiochemical, micronutrient (Ca, Fe, Zn, Ca and Mg) and microbial isolates using standard methods. The proximate quality of the beverages samples were in the range of proteins (2.10 to 7.31%), ash (0.83 to 1.99%), carbohydrate (3.55 to 23.28%), moisture (66.13 to 85.38%), fat (0.90 to 7.77%). and crude fibre (0.15 to 2.15%). The physiochemical quality of the beverages was PH (4.22% to 5.53%), Titrable Acidity (0.025 to 5.85), Total soluble solid (0.485 to 10.36%), Total Solid (8.85 to 20.58%). The micronutrient result show Ca (3.37 to 46.57mg/ml), Fe (0.47 to 45.67 mg/ml), Zn (0.35 to 34.87), Mg (1.84 to 23.34mg/ml). The microbial isolates include bacterial Bacillus, Enterobacter, Lactobacillus, Micrococus, Salmonella, Staphylococcus, Streptococcus, Escherichia, Klebsiella, Lactobacillus and Pseudomonas. The microbial safeties of most of the beverages were not more than the recommended standard.

Anahtar Kelimeler

Food safety Nutritional Quality Indigenous Beverages Informal Market Food borne disease Artisanal Beverages Nigeria

Kaynakça

  • Abulude, F.O., Ogunkoya, M. O & Oni, V. A 2006. Mineral Composition, shelf-life and sensory attributes of fortified kunu-zaki beverage. Acta Scientiarum Polonium Technology Alimentarium, 2 (2), 3-6
  • Agulanna F.T. 2020. The Role of Indigenous and Underutilized Crops in The Enhancement of Health and Food Security in Nigeria. Afr. J. Biomed. Res. Vol. 23; 305- 312
  • Amusa, N.A. and Odunbaku, O.A. 2009. Microbiological and nutritional quality of hawked kunun (a sorghum based non-alcoholic beverage) widely consumed in Nigeria. Pak. J. Nutr., 8, 20–25. http://dx.doi.org/10.3923/pjn.2009.20.25
  • AOAC. 2010. Official Methods of Analysis 18th Edition Association of Official Analytical Chemists. Maryland, USA.
  • Ashiru, A.U., Adeyemi, I.A., and Umar, S. 2003. Effects of method of manufacture on the quality Characteristics of Kunu-Zaki, Niger Food Journal 12, 34-40
  • Aspray, T.J. 2017. Calcium: Basic Nutritional Aspects In James F. Collins Edited Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals. Academic Press publications ISBN: 978-0-12-802168-2.
  • Asuquo, N.E., Antai, S.P., and Tiku, D.R. 2017. Microbiological and Nutritional Quality Characteristics of Kunu Drinks Sold in Calabar Metropolis. Adv Biotech & Micro. 7(4): 555719. DOI: 10.19080/AIBM.2017.07.555719.
  • Braide, W., Ukagwu, N., Lugbe, P.B., Akien, A.A., and Adeleye, S. 2018. Chemical Properties and Microbiological Profile of kunu zaki, A Non Alcoholic Beverage. Biomed J Sci &Tech Res 4(1) BJSTR.MS.ID.001001. DOI: 10.26717/BJSTR.2018.04.001001.
  • Bristone, C.O., Ariahu, C.C., Ikya, J.K. and Eke, M.O. 2018. Potentials of Nigerian indigenous food products for addressing nutritional needs of persons in internally displaced persons’ camps (I.D.P. Camps). Academia Journal of Food Research 6(3):041-050, DOI: 10.15413/ajfr.2018.0103.
  • Buchanan, R.L. and Oni, R. 2012. Use of Microbiological indicators for assessing hygiene controls for the manufacture of powdered infant formula J. Food Prot., 75, 989–997
  • Cheesbrough. 2005 District Laboratory Practice in Tropical Countries (part 2). Cambridge University Press, New York, USA, 32: p. 64-68.
  • Delia, G., Kohei, M., Kang'ethe, E., Bonfoh, B., and Roesel, K. 2015. Taking food safety to informal markets. In Kristina Roesel and Delia Grace (eds). Food safety and Informal Markets: Animal products in Sub-saharan African. Taylor and Francis
  • Eke, M.O and Elechi, J.O. 2021. Food Safety and Quality Evaluation of Street Vended Meat Pies Sold in Lafia Metropolis, Nasarawa State, Nigeria. Int. J. Sci. Res. in Biological Sciences, Vol.8, Issue.1, Available online at: www.isroset.org.
  • Elissavet, G. 2019. Food safety management strategies based on acceptable risk and risk acceptance. PhD thesis, Wageningen University, Wageningen, The Netherlands. DOI https://doi.org/10.18174/496132.
  • Fawole, M.O., and Oso, B. A. 2007. Laboratory Manual of Microbiology. Spectrum Books Limited, Ibadan, Nigeria. pp. 253.
  • Food Standards Australia New Zealand (FSANZ). 2001. Guidelines for the microbiological examination of ready-to-eat foods..
  • Food and Agriculture Organization of the United Nations - FAO (2002). The State of Food Insecurity in the World, Rome.
  • Gaffa, T., Jideani, I.A. and Nkama, I. 2002. Nutritional Composition of Different Types of Kunu Produced In Bauchi And Gombe States Of Nigeria, International Journal of Food Properties, 5:2, 351-357, DOI: 10.1081/JFP-120005790
  • Health Protection Agency 2009. Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods. London: Health Protection Agency, November, 2009
  • International Commission on Microbiological Specification for Foods (ICMSF) 1996. Microorganisms in Foods 5 –Characteristics of Microbial Pathogens. 1st ed. Blackie Academic & Professional, London, UK.
  • Ismaiel, A. A., and Papenbrock, J. 2015. Mycotoxins: Producing fungi and mechanisms of phytotoxicity. Agriculture, 5, 493–537
  • Martin, N.H., Trmcic, A., Hsieh, T.H., Boor, K.J. and Wiedmann, M. 2016. The evolving role of coliforms as indicators of unhygienic processing conditions in dairy foods. Front. Microbiol., 7, 1549
  • Nwaiwu, O., Aduba, C.C., Igbokwe, V.C., Sam, C.E., and Ukwuru, U.M. 2020. Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues. Beverages, 6:53 pp1-22 doi:10.3390/beverages6030053
  • Ofudje, E.A., Okon, U.E., Oduleye, O.S., and Williams, O.D. 2016. Proximate, Mineral Contents and Microbial Analysis of Kunu-Zaki A Non-Alcoholic Local Beverage) in Ogun State, Nigeria. Journal of Advances in Biology & Biotechnology 7(1): 1-8, DOI: 10.9734/JABB/2016/26670.
  • Ogueri, N., Chiugo, C.A., Igbokwe, V.C., Sam, C.E., and Ukwuru, M.U., (2020) Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues. Beverages, 6, 53; doi:10.3390/beverages6030053
  • Ohimain, E.I. 2016. Methanol contamination in traditionally fermented alcoholic beverages: The microbial dimension. Springer Plus, 5, 1607
  • Onyemekara, N.N., Nwanebu, F.C., Njoku, M.N., Chinakwe, E.C., Nwogwugwu, N.U., and Mike–Anosike, E. 2018. Microbiological and Proximate Analysis of a Local Food Beverage - Kunu Zaki, Sold in Owerri Municipal. FUTO Journal Series (FUTOJNLS) Vol., 4, Issue-2, pp- 128 - 133
  • Sharma, K. 2009. Manual of Microbiology: Tools and Techniques, 2nd (Edn.)., Ane Books Pvt., Limited, New Delhi, India, p. 405.
  • Sirajo Mohammed Funtua and Balen Dlawar Mirza Agha. 2016. A Review On The Safety And Quality Issues Associated with Traditional Beverages. Annals Food Science and Technology. Vol., 17, Issue 1.
  • Wessling-Resnick, M. 2017. Iron: Basic Nutritional Aspects In James F. Collins Edited Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals. Academic Press publications ISBN: 978-0-12-802168-2.
  • World Health Orgnization (WHO). Food safety fact sheet, 04 June 2019. Available at https://www.who.int/news-room/fact-sheets/detail/food-safety.
  • Yusuf, A.B., Zaharaddin M.K.., Gulumbe, B.H., Danlami, B.M., Basiru, A., Obi, C., Salihu, A.A. 2020. Microbiological Quality Assessment of Fura Da Nono Production in Kebbi State, Nigeria. Equity Journal of Science and Technology, 7(2): 45-48 Zemichael G. 2019. Public health risks related to food safety issues in the food market: a systematic literature review. Environmental Health and Preventive Medicine (2019) 24:68 https://doi.org/10.1186/s12199-019-0825-5.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Article
Yazarlar

Ikechukwu Nwiyi

Jasper Okoro Godwin Elechı

Yayımlanma Tarihi 31 Aralık 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 6 Sayı: 2

Kaynak Göster

APA Nwiyi, I., & Elechı, J. O. G. (2022). Evaluation of Food Safety and Nutritional Quality of Indigenous Beverages Vended in Informal Market of Nasarawa State, North Central, Nigeria. Eurasian Journal of Food Science and Technology, 6(2), 100-112.
AMA Nwiyi I, Elechı JOG. Evaluation of Food Safety and Nutritional Quality of Indigenous Beverages Vended in Informal Market of Nasarawa State, North Central, Nigeria. EJFST. Aralık 2022;6(2):100-112.
Chicago Nwiyi, Ikechukwu, ve Jasper Okoro Godwin Elechı. “ Nigeria”. Eurasian Journal of Food Science and Technology 6, sy. 2 (Aralık 2022): 100-112.
EndNote Nwiyi I, Elechı JOG (01 Aralık 2022) Evaluation of Food Safety and Nutritional Quality of Indigenous Beverages Vended in Informal Market of Nasarawa State, North Central, Nigeria. Eurasian Journal of Food Science and Technology 6 2 100–112.
IEEE I. Nwiyi ve J. O. G. Elechı, “ Nigeria”., EJFST, c. 6, sy. 2, ss. 100–112, 2022.
ISNAD Nwiyi, Ikechukwu - Elechı, Jasper Okoro Godwin. “ Nigeria”. Eurasian Journal of Food Science and Technology 6/2 (Aralık 2022), 100-112.
JAMA Nwiyi I, Elechı JOG. Evaluation of Food Safety and Nutritional Quality of Indigenous Beverages Vended in Informal Market of Nasarawa State, North Central, Nigeria. EJFST. 2022;6:100–112.
MLA Nwiyi, Ikechukwu ve Jasper Okoro Godwin Elechı. “ Nigeria”. Eurasian Journal of Food Science and Technology, c. 6, sy. 2, 2022, ss. 100-12.
Vancouver Nwiyi I, Elechı JOG. Evaluation of Food Safety and Nutritional Quality of Indigenous Beverages Vended in Informal Market of Nasarawa State, North Central, Nigeria. EJFST. 2022;6(2):100-12.
 Kapak Resmi İndir

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com