BACTERIOLOGICAL AND PHYSICO-CHEMICAL ANALYSIS OF SOYBEAN CAKE (AWARA) SOLD AROUND KABUGA, GWALE LGA KANO STATE

Bacteriological and physico-chemical quality of soybean cake (Awara) sold in Kabuga, Gwale Local Government Area (LGA), Kano State, Nigeria. Awara, a popular street food, is widely consumed in the region, but its safety and quality remain a public health concern. Samples from three vendors in Kabuga, followed by comprehensive bacteriological and physico-chemical analyses using total aerobic viable counts, isolation, and identification of bacterial contaminants, as well as enumeration of coliforms using the Most Probable Number (MPN) method. Physico-chemical parameters such as moisture content, pH, protein, fat, ash, and heavy metals (Pb, Zn, Cd) were also assessed. The results revealed bacterial contamination in the samples, with aerobic mesophilic counts ranging from 10.2 × 10⁴ to 2.4 × 10⁶ CFU/g. Escherichia coli (E. coli) and Staphylococcus aureus were identified in the samples, indicating potential fecal contamination and the risk of foodborne illnesses. Physico-chemical analysis showed moisture content ranging from 32% to 54%, pH values between 7.2 and 7.7, protein content from 24.51% to 27.24%, and fat content from 2.7% to 5.2%. Trace amounts of heavy metals, including cadmium (Cd) and zinc (Zn), were detected, though within permissible limits. The findings highlight the need for improved hygiene practices during the production and handling of Awara to reduce microbial contamination and ensure food safety. There is also the need for regular monitoring of street foods to safeguard public health.