Microbiological load of Kunun Zaki sold in Kano south Department:Food Science Technology By: Usibagar Project ID: 7782 Rating: (5.0) votes: 1 Price:₦4000 Get the Complete MaterialAbstractAssessment of microbiological load of kunun zaki sold in some Kano south markets revealed that the pH of the product ranges from 3.63 to 4.10 for sample E and sample A, the total bacterial count ranges from 1.3x102 to 9.0x102 cfu/cm3 for sample H and sample G, the total fungal count was found to be high in sample A (8.0x10-1 cfu/ cm3) compared to others samples. The MPN was found to be highest in sample D and lowest in sample B, C, H, and I respectively. The physical characterization of the microorganisms revealed that the sample contained Gram negative Bacilli, Gram positive Staphylococci, Gram negative Staphylococci, Mucor hiemalis, Rhizopus nigricaris, and Aspergillus respectively. From the result of this research work needs to enlighten the producers and sellers of the product to improve the hygiene so as to prevent the spread of the contamination. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour