Proximate Analysis and Microbial Load Present in Commercially Produced Asaana

Table of Contents

CHAPTER ONE

INTRODUCTION

Background

Problem Statement and Justification

Hypothesis

Aim

Specific objectives

CHAPTER TWO

LITERATURE REVIEW

2.1 History and Uses of Maize

2.2 Proximate analysis

2.2.1 Biuret test

2.2.2 The Kjeldahl method

2.2.3 Acid hydrolysis

2.2.4 Titratable acidity

2.3 Nutritional analysis of maize

2.3 Traditional Processing of Maize

2.4 Malted Maize Beverage

2.5 MacConkey Agar

2.6 Plate count agar

2.7 Salmonella Shigella (SS) Agar

2.8 Foodborne pathogens

2.8.1 Shigella

2.8.2 Salmonella

2.8.3 Clostridium perfringens

2.9 Heat-resistant moulds

CHAPTER THREE

MATERIALS AND METHODS

3.1 Sample collection

3.2 Titratable acidity

3.3 Protein estimation.

3.3.1 Biuret Reagent Preparation

3.3.2 Calibration Curve of the standard (BSA) Preparation

3.4 Media preparation

3.4.1 Preparation of the Mac Conkey agar media

3.4.2 Preparation of the Plate Count Agar

3.4.3 Preparation of the Salmonella Shigella Agar

3.5 Serial dilution of asaana samples

3.6 Pour plating of the asaana samples.

3.7 Streak plating

CHAPTER FOUR

RESULTS

CHAPTER FIVE

DISCUSSION

CHAPTER SIX

CONCLUSION

RECOMMENDATION

Objectives and Topics

This study aims to evaluate the quality of commercially produced "Asaana," a traditional African beverage made from fermented corn, by analyzing its microbial load, protein concentration, and titratable acidity. The research seeks to determine whether the commercial production processes meet acceptable safety standards or if they result in nutritional depletion and high microbial contamination compared to controlled preparation methods.

• Nutritional assessment of fermented maize-based beverages.
• Microbiological safety analysis using selective agar media (MacConkey, Salmonella-Shigella, Plate Count).
• Determination of protein content via the Biuret method.
• Analysis of titratable acidity as an indicator of fermentation quality and shelf-life stability.
• Comparison of microbial contamination risks in street-vended versus controlled food production.

Excerpt from the Book

Summary of Chapters

CHAPTER ONE: Provides an overview of traditional maize beverage production, defining the problem of microbial contamination and the research objectives.

CHAPTER TWO: Reviews the history of maize, various proximate analysis methods, and the specific characteristics of spoilage microbes and foodborne pathogens.

CHAPTER THREE: Details the experimental procedures for sample collection, titratable acidity measurement, protein estimation, and microbial isolation techniques.

CHAPTER FOUR: Presents the gathered data, including standard curves, graphs, and tables showing acidity and microbial counts.

CHAPTER FIVE: Interprets the laboratory findings, linking the observed acidity levels and microbial growth to hygiene practices and fermentation duration.

CHAPTER SIX: Concludes that the analyzed beverages have high microbial counts and protein depletion, recommending further research into consumer hygiene awareness.

Keywords

Asaana, Maize fermentation, Proximate analysis, Microbial load, Titratable acidity, Protein concentration, Biuret test, Food hygiene, Foodborne pathogens, Salmonella, Shigella, Plate count agar, Nutritive value, Fermented beverages.

Frequently Asked Questions

What is the primary focus of this dissertation?

The dissertation examines the microbial safety and nutritional quality of Asaana, a traditional non-alcoholic fermented corn beverage produced commercially in Ghana.

What are the main parameters analyzed in this work?

The research focuses on three core areas: protein concentration, titratable acidity, and the enumeration of microbial loads.

What is the central research question?

The study investigates whether commercially produced Asaana possesses more microbial contamination and lower nutritional value compared to beverages prepared under controlled environments.

What analytical methods are employed in the study?

The author uses the Biuret method for protein estimation, titration against NaOH for acidity measurement, and plating techniques on MacConkey, Salmonella-Shigella, and Plate Count agars for microbial analysis.

What does the main body of the work cover?

It provides a literature review on maize and foodborne pathogens, detailed laboratory protocols for food analysis, and a discussion regarding the impact of fermentation and hygiene on beverage quality.

Which keywords define this research?

Key terms include Asaana, microbial load, fermentation, titratable acidity, protein estimation, food safety, and nutritional analysis.

Why is the protein content in Asaana considered low?

The study suggests that the low protein content is likely due to the specific choice of maize varieties used and nutrient depletion caused by excessive fermentation periods.

What role does titratable acidity play in this beverage?

Titratable acidity increases with fermentation; the high levels found in market samples indicate long fermentation durations, which can impact both the shelf life and the survival of certain microbes.

What were the findings regarding microbial contamination?

The study found an overgrowth of microbes exceeding established safety standards for malt beverages, likely due to unhygienic practices during processing, storage, and handling.

Does the author provide any recommendations?

Yes, the author recommends assessing the knowledge of hygienic practices among consumers and producers to minimize contamination and ensure product safety.