COMPARATIVE STUDY OF THE NUTRITIONAL AND MICROBIAL SAFETY OF FRIED “WARA”(LOCAL CHEESE) WIDELY HAWKED IN ILORIN AND OGBOMOSO TOWNS IN NIGERIA

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dc.contributor.authorDauda, Adegbola
dc.date.accessioned2018-03-22T13:56:38Z
dc.date.available2018-03-22T13:56:38Z
dc.date.issued2017-06
dc.descriptionFood safetyen_US
dc.description.abstractMalnutrition resulting from low protein intake is one of the nutritional problems facing developing countries including Nigeria. Proteinaceous foods are costly and in short supply mostly in developing countries. Local cheese (called locally wara in Nigeria) is a product that does not undergo any further treatment to ensure their safety before consumption. Due to recent hawking of these local cheeses on our major streets and roads, there was the need to determine the nutritional safety of the hawked products. Wara samples sourced from four different locations each at Ilorin, Kwara State and Ogbomoso, Oyo State respectively, were analysed for nutritional and microbial safety. The proximate composition of the samples shows moisture content and carbohydrate increased from 59.69-72.00% and 2.39-11.39% respectively over the period of storage, while protein, fat and ash contents reduced from 22.20-10.80%, 15.80-3.62% and 2.99-0.25% respectively over same period. Microbial and fungal counts showed that the samples had microbial loads of 2.0 X 102 to 6.3 X 105 CFU/g and 2.0 X 102 to 7.1 X 105CFU/g respectively during storage. Klebsiella and salmonella species, Escherichia coli and some fungi organisms were isolated from some of the samples. The study revealed that some of the local cheeses (wara) being hawked on our major streets and roads are not really safe for consumption after about three days of production, even after being fried. The short comings could be attributed to unhygienic practices of the hawkers/producers and/or lack of requisite preservation or standardised production conditions.en_US
dc.description.sponsorshipNilen_US
dc.identifier.urihttp://hdl.handle.net/123456789/167
dc.language.isoenen_US
dc.publisherAnnals. Food Science and Technologyen_US
dc.relation.ispartofseriesVolume 18;Number 02
dc.subjectWara (local cheese),en_US
dc.subjectQuality safety,en_US
dc.subjectHawking,en_US
dc.subjectNutrition,en_US
dc.subjectPathogens.en_US
dc.titleCOMPARATIVE STUDY OF THE NUTRITIONAL AND MICROBIAL SAFETY OF FRIED “WARA”(LOCAL CHEESE) WIDELY HAWKED IN ILORIN AND OGBOMOSO TOWNS IN NIGERIAen_US
dc.title.alternativeNoneen_US
dc.typeArticleen_US

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