MICROBIAL AND NUTRITIONAL QUALITIES OF COMMERCIALLY PREPARED YOGHURT IN IKEJA METROPOLIS
Abstract
People of all ages like yoghurt, a dairy product that is rich in nutrients. Its microbiological quality has always been crucial to public health, especially during the summer. The purpose of this research was to analyze the microbiological and nutritional quality of yoghurt that is supplied in the city of Ikeja. Five samples in all were bought at random from hawkers, street sellers, and fast-food restaurants in the Ikeja metropolis. Total heterotrophic count (cfu/ml) for the yoghurt samples was found to vary from 5.4x10^5-8.8x10^5, with a mean count of 7.46±2.06 (cfu/ml). The samples contained total staphylococcal levels ranging from 3.00x10^5 to 7.00x10^5 cfu/ml. Parfait recorded the largest count of 7.00x10^5 (cfu/ml), while Go-Go recorded the lowest count of 3.00x10^5 (cfu/ml). The yoghurt samples had an average Staphylococcal count of 5.2±2.2 (cfu/ml). Lactobacillus counts in yoghurt samples ranged from 3.8x10^7 to 6.7x10^7 (cfu/ml), with a mean of 5.06±1.26 (cfu/ml). Dudu recorded the lowest count of 3.8x10^7 (cfu/ml), whereas Parfait reported the highest level of 6.7x10^7 (cfu/ml). In two yoghurt samples, the E. coli count (cfu/ml) was 1.00x10^5, with a mean value of 0.4±0.6
(cfu/ml). Only two samples had E. coli detected in them. In a single sample, the number of
Salmonella spp. was 2.00x10^5 (cfu/ml), with a mean of 0.4±0.6 (cfu/ml). With a mean level of (cfu/ml) and a count of 1.00x10^5(cfu/ml), Shigella spp. were only discovered in one yoghurt sample. The mean total coliform count was 3.00±1.00 (cfu/ml), with a range of 2.00x10^5– 6.00x10^5 (cfu/ml). Go-Go recorded the highest number, 6.00x10^5 [(cfu/ml)], whereas Go Dairy reported the lowest count, 2.00x10^5 (cfu/ml). Fungal levels in the yoghurt samples ranged from 1.00x105 to 3.00x10^5 (cfu/ml). The fungus count in Sample Dudu is the lowest recorded. Having a mean count of 2.2±1.2 (cfu/ml). Lactobacillus, Staphylococcus, and Bacillus species had the highest incidence (5 out of 5 samples) and percentage occurrence (100%) among the bacterial isolates, whereas Shigella, Salmonella, and Escherichia coli had the lowest incidence (1 out of 5 samples) and percentage occurrence (20%).
Aspergillus spp. had the lowest incidence (1 out of 5 samples), while Fusarium spp. had the highest incidence (5 out of 5 samples) and percentage occurrence (100%) among the fungal isolates. The proximate analysis displays the percentages of each yoghurt sample's moisture content, protein, fibre, fat, ash, and carbohydrate value. By comparing the general counts, the study discovered that the yoghurt sold in Ikeja City had varying microbiological quality between samples. The finding of harmful organisms in the yoghurt samples should worry the government, producers, and consumers because eating yoghurt can cause food poisoning from Shigella spp,
Salmonella spp, Bacillus spp. and Staphylococcus aureus.
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