MICROBIAL DIVERSITY AND PROXIMATE ANALYSIS OF “IKPAN” (MUSHROOM-MELON CAKE), A LOCAL SNACK

ABSTRACT

The Microbial diversity and the Proximate analysis of “Ikpan” (mushroom- melon cake) sold at Urua Mbakara (market) Ikot Ekpene, Akwa Ibom State was investigated. The samples were collected from four different locations within the market to ascertain the microbial quality and proximate composition and this was done by standard microbiological methods. The total bacterial count ranged from 4.0 x 104 – 5.5 x 104Cfu/g, sample A had the highest count; the isolates include Staphylococcus spp, Micrococcus spp and Salmonella spp  and were further determined by biochemical test. The total fungal count ranged from 3.7 x 103 – 5.4 x 103Cfu/g, sample B had the highest count and the isolates include Aspergillus spp and Rhizopus spp. The proximate analysis revealed that the “Ikpan” samples contain Moisture, Ash and Fat content which ranged from 33.00-43.60%, 6.43-7.38% and 3.53-3.86% respectively. The content of Protein, Fibre and Carbohydrate ranged from 20.97-24.20%, 0.63-0.88% and 20.38-33.77% respectively. With the number of organisms isolated from the samples, it indicates that “Ikpan” was not prepared under hygienic conditions and as such could pose health challenges like food poisoning and intoxication. So, the need for personal hygiene and food safety was emphasized. 

TABLE OF CONTENTS

Cover Page ﾿ i

Title Page ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgment ﾿ v

Table of  Contents ﾿ vi

List of Tables ﾿ viii

Abstract ﾿ ix

CHAPTER ONE

INTRODUCTION ﾿ 1

CHAPTER TWO

LITERATURE REVIEW

2.1 Fermentation ﾿ 4

2.2 Some Fermentation Products of Nigeria Origin ﾿ 5

2.2.3 Ugba ﾿ 6

2.2.4 Nono ﾿ 6

2.2.1 Fufu    ﾿ 7

2.2.2 Ogi ﾿ 7

2.3 Citrullus lanatus ﾿ 9

2.4 Mushroom ﾿ - ﾿ 10

2.4.1 Edible Mushroom ﾿ 11

2.4.2 The Pleurotus tuber regium    ﾿ 11

2.5 Mushroom –Melon Cake “Ikpan” ﾿ 11

CHAPTER THREE 

MATERIALS AND METHODS 

3.1 Sample Collection ﾿ 13

3.2 Sample Processing ﾿ 13 ﾿

3.3 Microbiological Methods ﾿ 13

3.3.1Media Preparation ﾿ 13 ﾿

3.3.2 Identification of Isolate ﾿ 14

3,3.3 Total Bacterial Count ﾿ 14

3.3.4 Gram Staining Reaction      ﾿ 14

3.3.5Motility Test ﾿ 15

3.4 Biochemical Tests ﾿             15

3.4.1 Coagulase Test ﾿ 15

3.4.2 Catalase Test  ﾿ 16

3.4.3 Sugar Fermentation  ﾿ 16

3.4.4 Citrate Utilization Test ﾿ 16

3.5 Fungi Enumeration    ﾿ 17

3.6 Proximate Analysis    ﾿ 17

3.6.1 Determination of Moisture Content ﾿ 17

3.6.2 Determination of Ash Content        ﾿ 18

3.6. 3 Determination of  Crude Fibre Content ﾿ 19

3.6. 4 Determination of Fat Content      ﾿                 ﾿ 19

3.6.5 Determination of Crude Protein Content ﾿ 20 ﾿

3.6.6 Determination of carbohydrate ﾿ 21

CHAPTER FOUR

4.0 RESULTS ﾿ 23

CHAPTER FIVE

5.1 Discussion ﾿ 31 ﾿

 5. 2 Conclusion ﾿ 32

References

LIST OF TABLES

Table ﾿ Title ﾿ Page

 1: ﾿              Some Fermented Foods, its Fermenting Organisms and Duration of   

                         Fermentation    ﾿     8

2: ﾿              Mean count (Cfu/g) of individual bacterial isolates ﾿     24

3: ﾿              Mean count (Cfu/g) of  individual fungal isolates ﾿                 25 ﾿

 4: ﾿             Total microbial loads of “Ikpan “ mushroom – melon cake ﾿     26

5: ﾿             Identification of Fungi Isolates ﾿     27

6: ﾿ Morphological and biochemical identification of bacterial isolates ﾿     28

 7: ﾿ Percentage occurrence of bacteria/fungi isolates ﾿     29

 8: ﾿             Proximate composition of  Ikpan ﾿     30