Bacteriological quality of fermented milk-cereals mixture (fura da nono) hawked in Tudun Wada, Kaduna Metropolis
Milk cereal mixture (fura da nono) is the Fulani name for a Nigerian locally made food drink which translates to millet and milk. Dairy products have frequently been implicated in transmission of food-borne pathogens. This study was conducted to determine the bacteriological quality of fermented milk-cereal mixture “fura da nono” hawked in Tudun Wada. The study was conducted within Kaduna metropolis. A total of 60 samples of “fura da nono” sold around the different area of Tudun Wada Kaduna were collected. Out of the 60 samples collected, Zango road had the highest mean colony count of 16.7 x 106 CFU/ml and the least mean colony count was found in Faskari road (4.1 x 106 CFU/ml) which was not statistically significant (P<0.05). The mean counts were higher than the 1 x 105 CFU/ml standard that is set for diary food drinks or beverages under regulations (FAO, 2018). The highest coliform count was found in Zango road (54.0x106 CFU/ml) while the least coliform count was found in Kasuwan Barci (3.6x106 CFU/ml). The other types of bacteria isolated from the milk cereal mixture ‘fura da nono’ were identified as Pseudomonas spp, Enterococcus spp, Staphylococcus aureus, Staphylococcus saprophyticus, Escherichia coli, Lactobacillus spp and Corynebacteria. The results obtained here could be important in ascertaining the overall safeness of locally prepared fura da nono, packaged Fura and yoghurt sold in Kaduna, Nigeria, by analyzing their microbial and nutritional contents.
Keywords: Bacteriological food analysis, fura da nona mixture, milk, nono
*Correspondence: umar.fatima@kasu.edu.ng, 07038286347
Download Paper