Chemical Composition and Microbial Quality Assessment of Conventional Yoghurts within Awka Metropolis
Ezenwelu, Chijioke, O.
Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Duruamaku, Pieta U.
Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Udemezue, Onyeka, I.
Department of Applied Microbiology and Brewery, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Agu., Kingsley, C.
Department of Applied Microbiology and Brewery, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Oparaji, Emeka, H. *
Department of Biochemistry, State University of Medical and Applied Sciences, Igbo-Eno, Enugu State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Evaluations of nutritive and microbiological significances of two conventional yoghurts are investigated in this study. Chemical components of the different yoghurt drinks showed the presence of: antioxidants of polyphenols and tannin; phytate, lectin, residual sugars and inhibitors of trypsin protein concentrations (mg/ml) of: 11.34, 10.14; 10.34, 11.21; 37.56, 38.77; 32.15, 30.28; 11.12, 8.92 and 11.58, 10.19, respectively. Total viable counts (TVC) of: 4.6 X 103 and 2.9 x 102 CFU/ml for the sample A and B yoghurt drinks respectively at day 0 of the microbial assessment were obtained. Coliform counts (CC) of 8.0 X 102, 7.8 x 103 and 1.3 X 103 CFU/ml were observed for the sample A and B yoghurt drinks respectively at day 0 of the microbial counting. Total fermenting of: 6.8 X 106, 5.33 x 105 and 5.6 X 104 CFU/ml were observed for the sample A and B yoghurt drinks respectively at day 0 of the counting. There was differential growth in the total population of the organisms as the day progresses from 0-14. Enterococci and airborne Bacilli were ubiquitous in the yoghurt drinks respectively. The present study has paved a way quality assurance of probiotics commonly sold within our metropolis and for upkeeping by nutritionist in maintaining stringent policies for manufacturing probiotics companies.
Keywords: Evaluation, chemical composition, microbial, yoghurts