Browsing by Author "Sule, Ismail O."
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Item Assessment of local methods of processing for the preservation of the physico-chemical properties and microbiological quality of two local cheeses in Ilorin, Nigeria.(Faculty of Biotechnology and Food Sciences, Slovak University., 2014) Saliu, Bolanle Kudirat; Agbabiaka, Toyin Olayemi; Sule, Ismail O.; Gambari-Ambali, R.O.Nigerian locally produced cheese from milk, commonly known as wara is highly nutritious and highly prone to attack by spoilage and pathogenic microorganisms. Moist heat treatment and salting alone are the common methods used for processing. This study assessed the efficacy of these local processing methods in preserving the physicochemical properties and microbiological quality of wara. Samples were purchased from open markets in Ilorin; processed by boiling in water and with addition of salt; and stored at room temperature (28±2oC) to mimic the local method. The samples were observed at 24 hrs interval for a period of 96 hrs, for changes in pH, color, odor and texture. Microbiological analysis was done following standard methods. The pH of most of the samples increased while the color, odor and texture deteriorated within 48 hrs of storage. The cheese samples were preserved most by boiling with salt. Many spoilage and pathogenic microorganisms were isolated. The bacterial isolates were Lactobaccillus acidophilus, Escherichia coli, Bacillus cereus, Staphylococcus aureus, Proteus vulgaris, Enterococcus feacalis, Aerobacter aerogenes, Klebsiella, Aerococcus, Micrococcus and Streptococcus spp.; while the fungi were Aspergillus flavus, A. fumigatus, A. flavus, Candida tropicalis, Rhizopus arrhizus, Penicillium and Mucor spp. Some of the microorganisms were eliminated during treatments, others survived while some contaminated the samples during storage. Though boiling of wara with salt was shown to improve its keeping quality compared to other methods studied, further treatments such as frying, drying, and roasting; as well as storage at low temperature may significantly increase the shelf life.Item Assessment of the potentials of Azotobacter spp. as bioinoculants on the growth of potted maize plants.(Published by Faculty of Science, Kaduna State University, 2023) Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Saliu, Bolanle Kudirat; Ajijolakewu, Kamoldeen A; Zakariyah, Rahmat FolashadeThe use of chemical fertilizers in crop production has detrimental effects such as soil acidity and eutrophication. There is need for environmentally friendly approach in improving soil nutrients and agricultural productivity. This study aimed at the isolation of Azotobacter spp from the rhizosphere of crops and the use of these isolates as biofertilizer for the growth of potted maize plants under 5 treatments. These treatments were maize plant only (control), plant with once application of NPK fertilizer, plants with once, weekly and fortnights application of Azotobacter spp. as bio-inoculants. The counts of Azotobacter obtained from the rhizosphere of the crops ranged from 4.0 × 104 – 1.0 × 106 CFU/g. The three high ranking in-vitro biological nitrogen fixing and phosphate solubilization isolates were identified A. chroococcum, A. vinelandii and A. beijerinckii. At the 7th weeks of growth, 83.3 and 100% of the plants that received different levels of bio-inoculants had the perimeter of their girths greater than and significantly different from the controls when cultivated in 8.1 and 12.0 litre pots respectively. At least 91.7% of the plants that received bio-inoculants had higher heights than the controls. It is concluded that the application of Azotobacter bio-inoculants enhanced the growth of maize plants compared to the controls.Item Bacteriological and Physicochemical Analysis of Sachet Water Sold in Ilorin Metropolis, Nigeria(Faculty of Scence, University of Ilorin, 2017) Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Saliu, Bolanle Kudirat; Adewumi, O.S.; Bello, A.B.Twenty brands of sachet water sold within Ilorin metropolis were assessed for their Physicochemical and bacteriological quality using standard methods. The pH, chloride content, and total hardness of the sachet water samples ranged from 6.5 – 8.0, 0.78 – 5.04 mg/l, and 15 – 75mg/l respectively. The counts of heterotrophic bacteria, total coliform, and faecal coliform ranged from 0 to 2.8 x 103 cfu/ml,0 to 52 MPN/100ml, and 0 to 24 cfu/ml respectively. Pathogenic bacteria such as Staphylococcus aureus E. coli, and Salmonella sp. were isolated while Shigella sp. and Pseudomonas aeruginosa were not isolated in any of the samples. Furthermore, Staphylococcus equorum, Staphylococcus hominis, Bacillus stearothermophilus, Bacillus psychrosaccharolyticus, Corynebacterium pseudotuberculosis, Micrococcus kristinae, Micrococcus luteus, Micrococcus candidus, Micrococcus flavus, Bacillus smithii, and Staphylococcus capitis were also characterized and identified. It can be concluded from this study that most of the sachet water purchased from the open markets were not wholesome. Only six brands of the sachet water samples met the bacteriological quality with regard to heterotrophic bacteria, total coliform, and faecal coliform counts. It is recommended that producers of sachet water should adhere to good manufacturing practices and there is need for proper handling of these products during sales and distribution.Item Efficacy of some chemical preservatives in prolonging the shelf life of fermented locust beans ‘iru.(Umaru Musa Yar'adua University, Katsina., 2019) Saliu, Bolanle Kudirat; Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Zakariyah, Rahmat FolashadeIn Nigeria most foods are preserved by adding salt. The efficacy of this and some other chemical preservatives in improving the storage quality of fermented locust beans was the focus of this study. Samples of fermented locust beans were separately treated with table salt (10% w/w), brine (10 and 20% solution), vinegar (4 and 6%) and lactic acid (10 and 20%). After treatment, all the samples were stored at ambient temperature and periodically analysed for sensory and microbiological properties. Samples treated with dry salt became slippery, changed in color and developed bad odor within 1, 4 and 14 days respectively. Except for the softening observed, no significant (p < 0.5) change occurred with the color and odor of the other samples during storage. A total of 29 bacterial and 6 fungal isolates were obtained. The dominant bacteria were members of the genera Bacillus, Staphylococcus, Pseudomonas, Micrococcus, Citrobacter, Microbacterium, Enterobacter, Leuconostoc, Arthrobacter, and Corynebacterium while Saccharomyces cerevisae, Aspergillus niger and other Aspergillus spp., dominated the fungal population. Other fungi were Rhizopus stolonifer, Alternaria alternata, and Candida albicans. The microbial load and diversity reduced significantly (p < 0.5) after treatment and during storage. Among the bacterial isolates, Bacillus cereus, B. pumilus, B. lentus, B. licheniformis, Staphylococcus epidermidis, S. saprophyticus Citrobacter freundii, Arthrobacter ureafaciens, Corynebacterium poinsetiae, Micrococcus denitrificans and Microbacterium sp. were inhibited by lactic acid, vinegar and brine with diameter zone of inhibition ranging from 11.0 to 24.0mm; 15.0 to 20.5mm and 12.5 to 22.5 mm respectively. This study has shown that lactic acid, vinegar and brine have some preservative effects on fermented locust beans and can therefore be used to prolong its shelf life.Item Microbial Deterioration of Tomato Fruit (Lycopersicon esculentum) Sold in Three Popular Markets in Ilorin, Kwara State, Nigeria(Fountain University, Osogbo., 2015) Agbabiaka, Toyin Olayemi; Saliu, Bolanle Kudirat; Sule, Ismail O.; Oyeyiola, Ganiyu Pacy; Odedina, G.F.The economic loss as a result of spoilage and proliferation of microorganisms on tomato fruits with the possible health risks were the justification for this study. One hundred and fifty tomato fruit samples in different stages of spoilage from three different markets in Ilorin, Kwara State, Nigeria were collected within five weeks and the effect of moisture content on each sample and resulting microflora examined. The pH of the samples ranged from 4.90 - 5.40, while the moisture content ranged from 89.10% - 90.70%. The bacteria counts ranged from 4.00 x 106 - 7.50 x 106 cfu/ml, while the fungal counts ranged from 1.60 x 106 - 3.50 x 106 cfu/ml. A total number of sixteen bacteria and eleven fungi including yeasts were associated with the samples. The bacterial isolates included Aeromonas veronii, Bacillus sp., Neisseria sp., Corynebacterium renale, Pseudomonas fluorescens, Micrococcus varians, Moraxella sp., Bacillus polymyxa, Aeromonas hydrophila, Pseudomonas sp., Bacillus megaterium, Corynebacterium ulcerans, Vibrio sp., Proteus mirabilis, Corynebacterium xerosis, and Bacillus brevis while the fungal isolates included Alternaria sp., Botrytis sp., Candida albicans, Candida guilliermondii, Candida tropicalis, Chrysosporium tropicum, Curvularia sp., Doratomyces microsporus, Geotrichum candidum, Saccharomyces cerevisiae, and Rhizopus stolonifer. The high moisture content of the tomato samples provides an enabling environment for proliferation of the microbial load and hence its spoilage and potential to become health risk to human beings.Item Microbiological Assessment of Some Locally Retailed Cheeses within Ilorin Metropolis, Nigeria.(Nigerian Society for Microbiology, 2015) Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Oyeyiola, G.P.; Saliu, Bolanle Kudirat; Akinyemi T.D.Microbiological quality of locally made cheeses (‘’wara’’) from ten different locations within Ilorin metropolis was assessed. The pH of the cheeses ranged from 6.3 – 6.8, while the titratable acidity of its whey ranged from 3.1 – 3.4 ml of 0.1N sodium hydroxide per 25ml of the whey. Similarly, the bacterial counts of the cheeses ranged from 4.6 x 106 to 4.0 x 108cfu/g while the fungal loads ranged from 2.0 x 102 to 2.5 x 103 cfu/g. Nine bacterial species were isolated from the cheese: Lactobacillus casei, Streptococcus sp., Bacillus cereus, Micrococcus sp., Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Enterobacter aerogenes and Aerococcus sp. In addition, four fungal species were isolated. These were Aspergillus fumigatus, Saccharomyces cerevisiae, Mucor racemosus and Candida sp. These microorganisms could be from the food handlers, production utensils, and the environment. The pathogenic microorganisms among them such as S. aureus, P. aeruginosa, and E. coli are of public health significance. Improvement in the sanitary practices during the preparation and retail of cheese is recommended.Item Microbiological quality assessment of ‘’kunu” sold within Ilorin metropolis, Nigeria(Published by Department of Biological and Environmental Science, Bayero University, Kano., 2016) Sule, Ismail O.; Saliu, Bolanle Kudirat; Zakariyah, Rahmat Folashade; Adegbenro I.O.Many individuals prefer locally processed foods to modern day contemporary processed foods. “Kunu” is a popular cereal based non-alcoholic beverage in Nigeria and it is widely consumed especially in the Northern parts of the country. Hence, this research focused on assessing the quality of these locally produced “kunu” drinks. Freshly prepared samples of ‘’Kunu’’ were purchased from local vendors and hawkers within Ilorin metropolis, Kwara State, Nigeria and analyzed for their microbiological and physicochemical quality. The pH of the samples ranged from 2.66 to 4.06. The total bacterial count ranged from 1.5×104 to 7.4×104cfu/ml; the total coliform count ranged from 1.0x102 to 8.0x103cfu/ml; the faecal coliform count ranged from 0 to 3.0x103cfu/ml; and the total fungal count ranged from 3.2x104 to 2.7x105cfu/ml. The presence of high microbial load was an indication of poor hygiene and/or poor quality cereals and water used in the preparation. The bacteria isolated were: Listeria sp., Corynebacterium cystitidis, Aeromonas sp., Corynebacterium amycolatum, Corynebacterium sp., Corynebactarium pseudotuberculosis, Listeria innocua, Kurthia sp., and Corynebacterium ulcerans while the fungi were: Mucor sp., Geotrichum candidum, Saccharomyces cerevisiae, Saccharomyces sp., Debaryomyces hansenii, and Aspergillus sp. It is concluded from this study that “kunu” contains an array of microorganisms and stringent hygiene should be ensured at all time during and after its production. It is recommended that good quality grain should be used in the production of “kunu”, the production utensils should be devoid of microorganisms, sterile plastic bottles should be used for its packaging, the “kunu” should be pasteurized, and it should be stored under refrigerated condition and consumed within 24 hours of production.Item Production of fermented soymilk and its preservation using leaf essential oil of Hoslunda opposita.(Institute of Biology, Sri Lanka., 2021) Saliu, Bolanle Kudirat; Etim, Sifonobong Esther; Yusuf, Hikmat Abimbola; Zakariyah, Rahmat Folashade; Sule, Ismail O.; Agbabiaka, Toyin OlayemiFermented Soymilk (FSM), a protein rich beverage is highly prone to microbial contamination. Its preservation is therefore, key to its availability and safety. Soymilk was prepared by aqueous extraction of soybeans and allowed to ferment spontaneously. Samples of FSM were treated with essential oils from the leaves of Hoslundia opposita (LEOHO) at 5% and 10% (v/v) and stored at ambient temperature. The organoleptic, pH, microbiological and biochemical qualities of the samples were evaluated periodically during storage. The protein content was significantly (p<0.05) improved from 8.18±0.06% to 12.62±0.12% by fermentation. Compared to the untreated, samples treated with LEOHO had higher sensory ratings. The pH of the samples decreased from 6.9 to 5.7 during fermentation; and further to 4.9 during storage. Overall, the bacterial load was significantly (p<0.05) reduced (by up to 80.04%) during storage; while the fungal load was reduced to zero immediately after fermentation. The bacterial isolates were Bacillus wiedmannii FSL W8-016, Micrococcus luteus NCTC 2665, Lactobacillus algidus M6A, Lactobacillus sakei NBRC 15893, Lactobacillus apodemi ASB1, Shigella sp., Staphylococcus aureus and Escherichia coli, while the fungi were Candida parapsilosis IQMustafa31, Penicillium citrinum, Aspergillus flavus and Fusarium verticilloides. All the bacterial isolates were sensitive to LEOHO with the zone of inhibition ranging from 10.00±1.00mm to 46.33±1.53mm. This study shows that LEOHO was effective in preserving the sensory and nutritional value as well as reducing the microbial population of FSM. LEOHO is therefore recommended as a preservative to increase the shelf life of FSM. Research Article Open