BACTERIOLOGICAL ASSESSMENT OF FURA DE NUNU PURCHASED FROM OWODE MARKET OFFA, KWARA STATE
Abstract
ABSTRACT
The study analysed the quality of two traditional Nigerian-fermented foods, Fura and Nunu. Samples were tested to identify bacteria and fungi counts, culture profiles, and biochemical profiles of the samples. These results showed bacterial counts of 1.19 x 10; 1.02 x-10 in Craunison and Nunu (Fura), respectively. Lactobacillus plantarum, Streptococcus pyogenes, Staphylococcus aureus, Lactococcus spp, and Bacillus subtilis were found to be the predominant bacterial isolates. The types of fungi used included Candida glabrata, Fusarium oxysporum and Candida albicans. Though lactic acid bacteria were detected to be present, there was existence of the beneficial lactic acid bacteria, that were related to fermentation; nevertheless, the presence of pathogenic organisms shows that there may have been a contamination owing to the poor storage and processing conditions. The results suggest the importance of improved sanitation, use of specified starter culture, and storage in improving microbiological safety and overall quality of Fura and Nunu.
Keywords: Fura, Nunu, bacteria, fungi.
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