ABSTRACT

The microbial quality of ready to eat locally prepared “okpa” sold in Umuahia metropolis was evaluated by standard microbiological methods. The samples were analyzed for the total aerobic bacterial count, total coliform count and total fungal count. The identification of bacterial and fungal isolates were also carried out. The isolated bacteria were of the genera Bacillus, E. coli, Shigella spp, Staphylococcus aureus and Pseudomonas aeruginosa. The fungi isolates were of the genera Asperigillus, Penicillum, Rhizopus and Mucor. The total aerobic bacterial count ranged from 3.5 x 105 – 7.5 x 105 (cfu/g). The total coliform count ranged from 3.0 x 105 – 7.0 x 105 (cfu/g). The total fungal count ranged from 2.5 x 105 – 5.0 x 105 (cfu/g). These findings suggest that locally prepared okpa sold in Umuahia metropolis may constitute sources of food poisoning and could bring public hazards. The need for improvement and maintenance of good hygienic practices by food handlers and vendors in the market is emphasized. 

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of Content v

List of Tables vii

Abstract viii

CHAPTER ONE  

INTRODUCTION 1

1.1 Aims and Objectives 2

CHAPTER TWO

2.1 Literature review 3

2.1.1 Food Spoilage and Preservation 3

2.1.2 Food borne illness 5

2.1.3 Food Security 5

2.2 Bambara Grountnut 7

2.2.1 Nutritive and Antinutritive Values of Bambara Groundnut 8

2.2.2 Preparation Steps of Ready to Eat “OKPA” 9

2.3 Nutritional Safety of Locally Prepared Ready to Eat “OKPA” 11

2.3.1 Microbiological Safety 12

CHAPTER THREE

Materials and Methods 15

3.1 Sample Collection 15

3.2 Sample Preparation 15

3.2.1 Media Preparation 15

3.2.2 Sterilization of Materials 15

3.3 Viable Count 16

3.4 Identification of Isolates 16

3.5 Gram Staining 16

3.6 Motility Test 17

3.7 Biochemical Test 17

3.7.1 Catalase Test 17

3.7.2 Coagulase Test 17

3.7.3 Oxidase test 18

3.7.4 Indole Test 18

3.7.5 Sugar Fermentation Test 18

3.7.6 Citrate Utilization Test 19

CHAPTER FOUR

4.0 Result 20

CHAPTER FIVE

Discussion and Conclusion 28

5.1 Discussion 29

5.2 Conclusion 29

5.3 Recommendation 30

References 31-33